Homemade Beef Jerky
Making your own beef jerky lets you control the amount of salt and cut of beef that you use. All it takes is a simple marinade and a bit of patience.
- 14 oz. (400 g) lean beef (like sirloin, eye of the round, or flank steak)
- 2 tbsp (30 mL) brown sugar
- 2 tbsp (30 mL) soy sauce
- 1 tbsp (15 mL) rice wine vinegar
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) garlic powder
- ¼ tsp (1 mL) onion powder
- ⅛ tsp (0.5 mL) cayenne pepper
Trim any visible fat from the beef. Freeze for about 1 hour, or until firm. Slice the beef against the grain into ⅛" (3-mm) thick slices (see cook’s tip).
Combine the remaining ingredients in a medium bowl; mix well.
Add the sliced beef to the marinade and toss to coat. Refrigerate, covered, for 24 hours.
Arrange the sliced beef in a single layer on each Deluxe Air Fryer cooking tray, patting off any excess marinade with paper towels. Place one tray on the top rack and one tray on the bottom rack.
Turn the wheel to select the DEHYDRATE setting; press the wheel to select. Turn the wheel to adjust the time to 3 hours and the temperature to 170°F (77°C). Press the wheel to start. Switch the trays halfway through cooking (you’ll hear beeps as a reminder).
Let the jerky cool completely before serving or storing.
- 8 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 100, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 40 mg, Sodium 410 mg, Carbohydrate 4 g, Fiber 0 g, Total Sugars 3 g (includes 3 g added sugars), Protein 15 g
For chewier beef jerky, slice the beef with the grain.
You can store jerky in an airtight container in the refrigerator for up to 2 weeks.