If your air fryer goes low enough — or has a dehydrate setting — it can dry marinated beef into chewy, savoury jerky. It takes patience, but it works. Here's how, and the safety to keep in mind.
Key takeaways
Q: Can you make jerky in an air fryer?
A: Yes — marinate thin strips of lean beef and dry at the lowest temperature (around 70–80°C / 160–175°F) for 3–5 hours, until leathery.
Q: Does it need a special setting?
A: A dehydrate function helps, but any air fryer that goes low enough works.
The method
- Use lean beef — fat doesn't dry well; trim it off.
- Slice thin — about 5mm, against the grain for tender jerky.
- Marinate in soy, Worcestershire, spices for a few hours.
- Dry low — lay in a single layer and dry at the lowest setting for 3–5 hours, until leathery but not brittle.
Food safety
Because jerky is dried rather than fully cooked, use fresh, good-quality lean beef, keep everything clean, and make sure the strips dry properly to a firm, leathery texture. Store the finished jerky in an airtight container, and refrigerate if you're not eating it within a few days.
The same low-and-slow approach works for fruit and veg — see how to dehydrate in an air fryer.
Frequently asked questions
Can you make jerky in an air fryer?
Yes — marinate thin strips of lean beef and dry them at the lowest temperature (around 70–80°C) for 3–5 hours until leathery. A dehydrate setting helps but isn't essential.
What beef is best for jerky?
Lean cuts like topside or silverside, trimmed of fat and sliced thin against the grain — fat doesn't dry well and shortens shelf life.
How do you store homemade jerky?
Keep it in an airtight container once fully dried; refrigerate it if you won't eat it within a few days, as homemade jerky lacks commercial preservatives.