Air Fryer Reference
Beef Jerky
protein · fresh
- Temperature
- 180 °F
- 82 °C
- Total time
- 240 min
- About 1 lb of sliced raw beef per batch in a single layer
- Shake at
- 60 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Jerky is done when a cooled strip bends and cracks but does not snap clean in two — it should feel dry and leathery with no soft or glossy spots. Let a piece cool fully before judging, since warm jerky always seems softer than it really is.
Oil & seasoning
None — jerky is dehydrated, not fried. The marinade supplies all the moisture and flavor it needs.
Season with: soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder.
Watch out for
- Slice against the grain and no thicker than ¼ inch — thick or with-grain strips dry unevenly and turn tough.
- Pat the marinated strips dry before cooking; surface liquid steams instead of drying and lengthens the time.
- Let a strip cool before testing doneness — warm jerky feels softer than it will once cooled.
- Keep the strips in a single layer with gaps so the air circulates; overlapping pieces stay damp.