Air Fryer Beef Jerky
This post may contain affiliate links, read my disclaimer.
My easy air fryer beef jerky is so much better than the store-bought kind! I use just two ingredients and let the air fryer do all the work for tender, flavor-packed jerky. I marinate thin slices of sirloin in teriyaki sauce, then air fry it low and slow until it gets perfectly chewy and full of that sweet and savory flavor. There’s no need for a dehydrator!
Air fryer beef jerky started as a bit of an experiment after I got tired of buying those tiny, overpriced bags at the store. I remember opening one and thinking there had to be a better way to get that same texture and flavor at home.
I had looked into using a dehydrator, but it felt like too much of a commitment for something I just wanted to try. I’d also seen oven methods, but I didn’t love the idea of having it run for hours. My air fryer had already won me over for snacks like air fryer potato chips and air fryer onion rings, so I figured it was worth a shot for jerky too.
So one weekend, I decided to try making beef jerky in the air fryer. I could tell Ben was intrigued but maybe a little skeptical. To be fair, so was I.
To my surprise, after two hours, the texture was perfect! And the flavor was so fresh. I knew Ben was going to love it, but I was thrilled when my kids each tried a piece and immediately reached for more!
Table of Contents
Samantha’s Recipe Highlights
Only 2 Ingredients – My air fryer beef jerky is one of the easiest recipes on my site. All you need is sirloin steak and a bottle of teriyaki sauce. The teriyaki does all the heavy lifting when it comes to flavor, and the air fryer handles the rest.
No Dehydrator Needed – You can make real, chewy beef jerky without buying any special equipment. Your air fryer works just like a dehydrator by circulating hot air around the beef at a low temperature. Making beef jerky in the air fryer is one of my favorite air fryer tricks!
Better Than Store-Bought – The flavor is so much fresher when you make air fryer jerky at home. Plus, you know exactly what’s going into it. And a pound of sirloin makes way more jerky than what you get in those little bags at the store!
Key Ingredients and Tips
- Sliced sirloin steak – I use sirloin because it’s lean and works really well for air fryer beef jerky. Too much fat doesn’t dehydrate properly, so a lean cut is the way to go. I slice it into 1/4-inch thick pieces and always cut against the grain. Cutting against the grain breaks up the long meat fibers so each piece of jerky is more tender and easier to chew. If you’re having trouble getting even slices, pop the steak in the freezer for about 30 minutes first. It firms up just enough to make slicing way easier.
- Teriyaki sauce – This acts as both the marinade and the main flavor for the jerky. I love how it gives the beef that slightly sweet and savory taste without me needing to mix up a bunch of ingredients. You can use your favorite store-bought brand. I just grab whatever is in my pantry! If you love teriyaki flavors, my air fryer honey soy chicken thighs use a similar flavor profile.
How to Make Beef Jerky in the Air Fryer
Here’s how I make air fryer beef jerky step by step. Find the full ingredient proportions, detailed instructions, and storage tips in the printable recipe card at the bottom of the post.
Marinate the Beef – I start by cutting the sirloin into strips or squares, about 1/4-inch thick. Then I toss them into a plastic zipper bag and pour in the teriyaki sauce. I massage the bag around a bit to make sure every piece is coated, then pop it in the fridge. You want to marinate for at least 24 hours, but I try to go the full 48 hours when I can. The longer it sits, the more flavor soaks into the meat.
Prep for Air Frying – When the beef is done marinating, I pull it out of the bag and pat each slice dry with paper towels. This step is important because removing that extra moisture helps the jerky dehydrate properly in the air fryer. Then I arrange the pieces in a single layer in the air fryer basket. I make sure none of the pieces overlap so the hot air can circulate evenly around each one.
Air Fry Low and Slow – I set the air fryer to 200 degrees F and let it go for 2 hours, flipping the pieces halfway through. After 2 hours, I check the texture and use an instant read thermometer to see if the internal temperature has hit 160 degrees F. If it’s not quite there yet, I keep going in 15 minute intervals until it’s done.
Cool and Store – Once the jerky is finished, I let it cool completely to room temperature before storing it. This matters because if you seal it up while it’s still warm, moisture can get trapped and make the jerky soggy. Nobody wants soggy jerky!
Tips for Making the Best Air Fryer Beef Jerky
- I pound the steak to an even thickness so it dehydrates evenly and all of my jerky will be done at the same time.
- Marinating for at least 24 hours gives the beef time to soak up the full flavor, but I try to marinate for closer to 48 hours for the biggest punch of flavor.
- I always pat the steak slices dry with paper towels after taking them out of the marinade. Removing that excess moisture makes a big difference in the final texture.
- Placing the steak slices in a single layer in the air fryer basket is the key to even cooking. Don’t overlap them!
- For the best texture, I let the air fryer jerky cool completely to room temperature before I store it.
Serving Suggestions
My air fryer beef jerky is one of those snacks that’s great on its own, but I love setting out a whole spread when we’re watching a game or packing up for a road trip. I’ll put the jerky out alongside my air fryer popcorn and air fryer tortilla chips with some dip for a snack table that everyone picks at all day.
If you want to dip your jerky (and I highly recommend it), try pairing it with my garlic parmesan sauce or even a little yum yum sauce for something different. The teriyaki flavor in the air fryer jerky goes so well with a creamy dipping sauce.
For game day, I’ll set this out with air fryer chicken wings with dry rub and air fryer corn dogs for a full snack spread that’s all made in the air fryer!
Storing Notes
I store my air fryer beef jerky in an airtight container once it’s completely cooled. It keeps well at room temperature for about a week, but I usually keep it in the fridge to help it stay fresh and hold its texture longer. In the fridge, it’ll stay good for up to 2 weeks. Just make sure the container is sealed tight!
If the jerky starts to feel a little stiff after a few days, that’s totally normal. It’s still good to eat, and just means a tiny bit more moisture has evaporated over time.
Frequently Asked Questions
Why did my beef jerky turn out too dry?
When my air fryer beef jerky turns out too dry, it’s usually because it stayed in the air fryer too long or the slices were cut too thin. I’ve learned to check it early and pay attention to the texture instead of just the time, since jerky can go from perfect to overdone pretty quickly.
Why is my beef jerky too chewy?
If my jerky ends up too chewy, it means I cut the slices too thick or didn’t slice against the grain. I also make sure the marinade gets a minimum of 24 hours (preferably 48 hours) to soak in, since that helps tenderize the steak and improve the final texture.
Can I use a different cut of beef?
Sirloin is my go-to, but flank steak and top round also work well for jerky. The most important thing is to use a lean cut. Fattier cuts don’t dehydrate as well and the jerky won’t last as long. If you love cooking beef in the air fryer, try my air fryer sirloin steak or air fryer flank steak for a full dinner!
How do I know when the air fryer beef jerky is done?
The air fryer jerky should feel firm and dry to the touch but still bend a little without snapping. I always check with an instant read thermometer to make sure the internal temp has reached 160 degrees F. If it snaps in half easily, it’s gone too far.
More Air Fryer Recipes
Air Fryer Beef Jerky
Equipment
Ingredients
- 1 pound sirloin steak, thinly sliced, ¼-inch thick
- 1 cup teriyaki sauce
Instructions
- Place the steak strips in a plastic zipper bag with the teriyaki sauce. Massage the sauce around the beef to ensure it’s evenly coated, then place the bag in the refrigerator and marinate the beef for 24-48 hours.
- When ready to cook, remove the beef from the marinade and pat it dry with paper towels.
- Place the beef pieces in a single layer in the air fryer basket. Air fry it at 200 degrees F for 2 hours, flipping it halfway, checking to see if it’s completely dehydrated and at 160 degrees F. If not, continue to air fry at 15 minute intervals until it is.
- Allow the jerky to cool, then store it in an airtight container.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
This is definitely going on my “to-try” list! Quick question, though—can you give an approximate size for cutting the beef? I can sorta kinda see in the pics, but a little more guidance would be helpful. TIA!
Great question! As far as size goes, with length I’d say anywhere for 2-3 inches long and for width, I’d go for no more than about 1 inch wide. Most importantly, I suggest that you make sure the beef is pounded out to only be 1/4 inch thick to properly dehydrate it. I hope that answers your question, enjoy your beef jerky.
Have you tried it using low salt soy sauce?
We have been making home made beef jerky for years. Always with soy sauce and in the oven.
May have to give this a try.
Thank you and God bless.
Hi Linda, Teriyaki sauce will give you a slightly sweeter flavor to your jerky. It also contains soy sauce, but it has a few extra ingredients like sugar and mirin. I hope you give it a try!