Ingredients:
- 1 pound (450g) of beef (such as flank steak or top round), thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Optional: pinch of cayenne pepper for heat (adjust to taste)
Instructions:
- Prepare the marinade:
- In a bowl, combine soy sauce, Worcestershire sauce, honey or maple syrup, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Mix well until everything is thoroughly combined.
- Marinate the beef:
- Place the thinly sliced beef in a shallow dish or a resealable plastic bag.
- Pour the marinade over the beef, making sure each piece is coated evenly.
- Seal the dish or bag and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
- Preheat the air fryer:
- Preheat your air fryer to 160°F (70°C). If your air fryer doesn’t have a temperature setting, use the dehydrate or lowest setting available.
- Arrange the beef in the air fryer:
- Remove the beef from the marinade and pat dry with paper towels to remove excess marinade.
- Arrange the beef slices in a single layer in the air fryer basket or tray, ensuring they are not overlapping.
- Air fry the beef jerky:
- Air fry at 160°F (70°C) for 4-5 hours, flipping the beef slices halfway through the cooking time.
- Cooking time may vary depending on the thickness of your beef slices and the efficiency of your air fryer. Check periodically after 3 hours to avoid overcooking.
- Check for doneness:
- Beef jerky is done when it is dried out and firm but still chewy. It should not be brittle.
- Cool and store:
- Once done, remove the beef jerky from the air fryer and let it cool completely on a wire rack.
- Store the cooled beef jerky in an airtight container or zip-lock bag at room temperature for up to 2 weeks. For longer storage, keep it in the refrigerator.
