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Savory Air Fryer Beef Jerky

Savory Air Fryer Beef Jerky: Your New Favorite Snack!

Discover the delightful flavors and easy preparation of savory air fryer beef jerky, your new favorite snack packed with protein.
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Prep Time 10 minutes
Cook Time 4 hours
Marinating Time 5 hours
Total Time 9 hours 10 minutes
Servings: 10 slices
Course: Snacks
Cuisine: American
Calories: 116
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup Soy Sauce Can substitute with tamari for gluten-free
  • 1/4 cup Worcestershire Sauce Replace with liquid smoke for smoky flavor
  • 1/4 cup Brown Sugar Honey can be a natural alternative
  • 1 teaspoon Garlic Powder Fresh garlic works for more flavor
  • 1 teaspoon Onion Powder Shallots can be used for variation
For the Beef
  • 1 pound Beef (Chuck or Flank Steak) Choose lean cuts for best texture
Spices
  • 1 teaspoon Black Pepper Increase for more heat
  • 1 teaspoon Smoked Paprika Regular paprika is a substitute

Equipment

  • Air Fryer

Method
 

Step‑by‑Step Instructions
  1. Select your beef and trim away any visible fat. Slice the beef thinly against the grain, about 1/4 inch thickness.
  2. Mix soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, black pepper, and smoked paprika in a bowl to create a marinade. Add the beef, coat thoroughly, cover, and refrigerate for at least 5 hours or overnight.
  3. Preheat your air fryer to 160°F (71°C) for consistent drying.
  4. Remove beef from marinade, arrange slices in a single layer in the air fryer basket.
  5. Set timer for 3 to 4 hours. Shake basket or flip beef every hour to ensure even drying.
  6. Remove from air fryer, cool on a wire rack, slice into pieces, and store in an airtight container.

Nutrition

Serving: 1ounceCalories: 116kcalCarbohydrates: 4gProtein: 17gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 500mgPotassium: 241mgSugar: 2gCalcium: 9mgIron: 2mg

Notes

Ensure beef is slightly frozen for easier slicing and uniform thickness. Adjust drying time based on the thickness of the slices.

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