The part I pay attention to with air fryer jerky is the thickness of the beef. Thin, even strips dry at a similar pace; thicker pieces can still feel soft in the center after the edges have turned brittle.

This small-batch beef jerky uses lean round steak with a simple soy, brown sugar, garlic, and red pepper marinade. Dry the strips at low heat without crowding the basket, then judge the final chew after they cool.

Ingredients for Air Fryer Beef Jerky

• 1 1/2 pounds top round or bottom round beef steak (about 675g), trimmed of visible fat
• 1/2 cup low-sodium soy sauce (120g)
• 2 tablespoons packed light brown sugar (25g)
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly ground black pepper

Ask the butcher to slice the beef about 1/8 inch thick, or partially freeze the steak for 30 to 45 minutes to make it easier to slice evenly at home. Cut across the grain for a more tender chew or with the grain for firmer jerky.

For a gluten-free option, replace the soy sauce with labeled gluten-free tamari.

How to Make Beef Jerky in the Air Fryer

Yield: About 6 snack servings. Prep time: About 15 minutes, plus 8 to 24 hours to marinate. Drying time: About 90 to 120 minutes, plus cooling.

1. Slice the beef: Trim away visible fat and cut the steak into strips close to 1/8 inch thick. Keep the thickness as even as possible so the pieces finish at roughly the same time.
2. Mix the marinade: Whisk together the soy sauce, brown sugar, garlic powder, crushed red pepper, and black pepper until the sugar is mostly dissolved.
3. Marinate the beef: Place the beef and marinade in a gallon-size zip-top bag or shallow dish. Coat the strips, seal or cover, and refrigerate for 8 to 24 hours. Turn the bag or stir the beef once if convenient.
4. Blot and arrange: Remove the strips from the marinade and blot both sides with paper towels. Arrange them in a single layer in the air fryer basket with small gaps between them. Cook in batches rather than overlapping the beef. Do not add oil.
5. Dry at 180°F (82°C): Cook for about 90 to 120 minutes. A 2- to 3-minute preheat is optional if your model is slow to reach temperature. Turn or rotate the strips after 45 to 60 minutes if they are drying unevenly; do not shake the basket.
6. Start checking early: Check thinner strips around 75 to 90 minutes and remove them as they finish. If your air fryer timer stops at 60 minutes, reset it and continue drying.
7. Test the texture: Let one strip cool briefly, then bend it. The surface should be dry rather than wet or glossy, and the strip should bend with small cracks. Check the thickest pieces for soft, spongy, or moist centers. Continue drying unfinished pieces for another 5 to 15 minutes before checking again.
8. Cool completely: Transfer the jerky to a plate or rack and let it cool for 20 to 30 minutes before packing or storing it.

Food-safety note: The beef must reach 160°F (71°C) before or during drying. Very thin strips can be difficult to check accurately with an instant-read thermometer, so use an air fryer that reliably maintains 180°F (82°C) and handle the raw beef carefully. Refrigerate the finished jerky rather than treating it as shelf-stable.

How to Tell When Air Fryer Jerky Is Done

I rely on the cooled-strip test more than the clock because slice thickness and airflow vary between air fryers. Finished jerky should feel dry and chewy, bending with slight cracks rather than feeling sticky or damp inside.

Check several pieces instead of judging the whole batch by one strip. Thin pieces may be ready while thicker ones need more time. If the edges snap like a cracker, the jerky has dried past a chewy texture.

Why Air Fryer Jerky Dries Unevenly

Uneven slices and a crowded basket are the most common causes. Overlapping strips block airflow, while excess marinade keeps the surface wet longer. Blot the beef well, leave gaps between the strips, and remove finished pieces individually instead of waiting for the thickest ones to catch up.

Avoid solid liners because they restrict the airflow needed for even drying.

How to Store Air Fryer Beef Jerky

Let the jerky cool completely before packing it so condensation does not collect in the container. Store it in an airtight container in the refrigerator and use it within about 1 week for the best quality.

For longer storage, freeze the jerky in small airtight portions and thaw it in the refrigerator. It does not need reheating; if you prefer a softer chew, let a chilled portion sit briefly at room temperature before eating. Discard jerky with visible mold, an off odor, or unexpected moisture.

Approximate Nutrition

Serving size: 1/6 of the batch, approximately 40g of finished jerky. Per serving: 175 calories, 25g protein, 6g fat, and 4g carbohydrates. Per 100g: Approximately 430 calories, 60g protein, 15g fat, and 10g carbohydrates.

Nutrition values are estimates based on a finished batch of roughly 250g. Actual values will vary with the cut of beef, the amount of marinade discarded, and how thoroughly the jerky is dried.