Air Fryer Beef Jerky
Air Fryer Beef Jerky is made with flank steak, soy sauce, Worcestershire, and smoked paprika; dehydrate at 180°F for 240 minutes until perfectly chewy with no preservatives.
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Method
- 1
Freeze steak 1-2 hours for easier slicing. Slice 1/8-inch thick against the grain.
- 2
Mix marinade ingredients. Marinate beef strips 4-24 hours in the refrigerator.
- 3
Pat strips dry. Arrange in a single layer in the air fryer — don't overlap.
- 4
Air fry at 180°F for 3-4 hours, checking every hour, until dried and pliable but not brittle.
- 5
Cool completely before storing in airtight containers. Keeps 1-2 weeks.
Pro tip. Partially freezing the steak makes thin slicing much easier. Against the grain = tender jerky; with the grain = tough jerky. The jerky should bend without breaking — if it snaps, it's overdone. Pat the strips very dry for best results.
Why the air fryer wins here
- Ready in 240 minutes. The same dish takes about 432 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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