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Air Fryer Thick Cut Jerky - Big Flavor, Simple Method

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings

Ingredients

  • 2–3 pounds lean beef (top round, eye of round, sirloin tip, or bottom round)
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar or maple syrup (optional for slight sweetness)
  • 1 teaspoon kosher salt (reduce if using regular soy sauce)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (adds depth and color)
  • 1/2 teaspoon crushed red pepper flakes (optional heat)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1–2 teaspoons liquid smoke (optional for smoky flavor)
  • Parchment or foil (for easy cleanup; poke holes for airflow)
  • Zip-top bags or shallow dish (for marinating)
  • Paper towels (for blotting)

Instructions

  • Trim the beef: Use a sharp knife to remove as much surface fat and silverskin as possible. Fat doesn’t dry well and can go rancid during storage.
  • Partially freeze for easy slicing: Place the beef in the freezer for 45–60 minutes. You want it firm, not rock solid. This helps you cut even, thick slices.
  • Slice against the grain for tender chew: Cut strips about 1/4 to 3/8 inch thick. Thicker slices give that hearty, thick cut jerky feel while still drying through. For more chew, slice with the grain.
  • Mix the marinade: In a bowl, combine soy sauce, Worcestershire, brown sugar or maple, salt, pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, vinegar, and liquid smoke if using.
  • Marinate: Add beef strips to a bag or dish. Pour in the marinade, press out air, and massage to coat. Refrigerate at least 6 hours, ideally 12–18 hours for full flavor. Rotate once or twice.
  • Prep the air fryer: Line the bottom tray with parchment or foil and poke holes for airflow. Lightly oil the air fryer grate or use a perforated parchment liner to prevent sticking.
  • Blot excess marinade: Lay strips on paper towels and pat dry. Removing surface moisture helps the jerky dry faster and prevents steaming.
  • Arrange in a single layer: Place strips on the air fryer rack with space between pieces. Avoid overlapping.
  • Set the temperature low: Air fry at 175–185°F (80–85°C) if your model allows. If the lowest setting is 200°F (93°C), use that and check earlier. You’re aiming to dehydrate, not cook.
  • Dry the jerky: Cook for 2 to 3.5 hours, flipping every 30–45 minutes. Timing depends on thickness and your air fryer. Thicker cuts often land around 3 hours.
  • Test for doneness: A finished piece should be dry to the touch, darkened, and flexible. Bend it; it should crack slightly along the surface but not snap cleanly. If it’s wet or spongy, continue in 15–20 minute increments.
  • Optional safety step: For food safety, you can preheat the marinated slices in a 275°F (135°C) oven for 10 minutes to quickly bring internal temp above 160°F before dehydrating. Then transfer to the air fryer to finish drying.
  • Cool before storing: Let jerky cool completely on a rack. This prevents condensation in storage containers.