Spiced Beef Jerky

Spiced Beef Jerky

A great beef jerky starts with a marinade that’s packed with flavor and that’s exactly what this recipe has. The oven’s ability to consistently maintain a safe temperature range makes it ideal for dehydrating meat.

1 day total time

20 mins active time


Makes 7 oz



  • 1 lb lean beef, such as sirloin or top round

    all fat and sinew removed

  • 3 tbsp dark brown sugar
  • 2 tsp kosher salt
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1 tsp sweet paprika
  • ¼ tsp freshly ground black pepper


  • 1Wrap and partially freeze for 2 hours. This makes it easier to thinly slice, but don't over freezing as this will make it too hard to slice. Meanwhile, continue to the next step.
  • 2Mix together the remaining ingredients.
  • 3Thinly slice 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.
  • 4Arrange half of the beef in a single layer in the air fry basket. Refrigerate the remaining beef until required.
  • 5Place the basket in rack position 3 and start the timer.
  • 6The jerky is ready when it is dry and firm. It should be dark and still slightly pliable, not crisp. If not, give it a bit more. Remove the jerky from the basket and place it on a wire rack to cool.
    Tip: If it is dried for too long, it will be tough rather than chewy.
  • 7Repeat with the remaining beef.
  • 8Give it a bit more if necessary. Remove the jerky from the basket and place it on a wire rack to cool.
  • 9Serve the jerky or store in an airtight container. Refrigerate for up to 4 months or at room temperature for 3 weeks.