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Pile of homemade air fryer beef jerky strips stacked on a rustic wooden board, glossy and dark with visible seasoning

Air Fryer Beef Jerky

4.45 from 20 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 3 hours
Chill time: 1 hour
Total Time: 4 hours 5 minutes
Servings: 6 Servings

Description

Air Fryer Beef Jerky is a chewy, tender, protein-packed snack made with thinly sliced lean beef marinated in a savory soy-teriyaki blend, then slow-dried in the air fryer for 2–3 hours. With just 5 minutes of prep and pantry staples, you'll get homemade jerky that's better than anything from a bag — no dehydrator or smoker required.

Ingredients 

For the Beef:

  • 1½ lbs lean beef, top round, eye of round, or sirloin, sliced ⅛-inch thick

For the Marinade:

  • ½ cup soy sauce
  • ¼ cup teriyaki sauce
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon crushed red pepper flakes, optional

For the Air Fryer:

  • 1 teaspoon olive oil spray, for basket

Instructions

  • Slice the beef. Freeze the beef for 30–45 minutes until firm, then slice into ⅛-inch-thick strips. Slice against the grain for tender jerky or with the grain for traditional chewy jerky.
  • Make the marinade. In a large bowl, whisk together soy sauce, teriyaki sauce, brown sugar, black pepper, garlic powder, onion powder, and crushed red pepper until the sugar dissolves.
  • Marinate the beef. Add beef strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours for the best flavor.
  • Pat dry. Remove beef from the marinade and pat each strip thoroughly dry with paper towels.
  • Arrange in the basket. Lightly spray the air fryer basket with olive oil. Place strips in a single layer, with no overlapping — work in batches if needed.
  • Air fry low and slow. Cook at 180°F for 2 to 3 hours, flipping and rotating strips every 45 minutes for even drying.
  • Check for doneness. Use an instant-read thermometer to confirm the beef reaches an internal temperature of 160°F (USDA-recommended). Finished jerky should bend and crack slightly without snapping.
  • Cool and store. Let cool on a wire rack for 1 hour before transferring to an airtight container or vacuum-sealed bag.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

Recipe Notes

  • Best cut: Top round is the gold standard — lean, affordable, and slices evenly.
  • Freeze first: Partially freezing the beef makes slicing thin strips dramatically easier.
  • No overlapping: Air circulation is everything; overlapping strips will steam instead of dry.
  • Gluten-free option: Substitute coconut aminos or gluten-free tamari for the soy sauce and use a gluten-free teriyaki.
  • Sugar-free option: Omit brown sugar and teriyaki; add 1 tbsp Worcestershire and ½ tsp smoked paprika.

Nutrition

Serving: 1ServingCalories: 203kcalCarbohydrates: 8gProtein: 27gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 70mgSodium: 1619mgPotassium: 483mgFiber: 0.4gSugar: 6gVitamin A: 51IUVitamin C: 0.1mgCalcium: 24mgIron: 3mg