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.