Spiced Beef Jerky

Instructions

• 1

  Wrap the beef and freeze for 2 hours or until partially frozen. This makes it easier to thinly slice, but over freezing will make it too hard to slice. Meanwhile, continue to the next step.

• 2

  Place the sugar, salt, garlic powder, cayenne pepper, cumin, onion powder, paprika and pepper in a bowl and mix to combine.

• 3

  Thinly slice the beef across the grain for a tender jerky. Use a sharp knife so it doesn’t tear. Place the beef and spice mix in a large resealable bag and shake to coat. Refrigerate for 8 hours or overnight.

• 4

  Arrange half of the beef in a single layer in the air fry basket. Refrigerate the remaining beef until required.

• 5

  Place the basket in rack position 3. Set the oven to Dehydrate, Super Convection, 160°F, for 3 hours and press Start. 

• 6

  The jerky is ready when it is dry and firm. It should be dark and still slightly pliable, not crisp. If not, dehydrate it longer. Remove the jerky from the basket and place it on a wire rack to cool. Repeat with the remaining beef.

  Tip: If it is dried for too long, it will be tough rather than chewy.
• 7

  Serve the jerky or store in an airtight container. Refrigerate for up to 4 months or at room temperature for 3 weeks.