Air Fryer Beef Jerky

Steps

1. Trim every visible bit of fat off the roast: fat doesn't dry—it goes rancid and ruins the batch's shelf life.
2. Freeze the roast 1-2 hours until firm but not frozen solid. This is what makes clean, even slices possible.
3. Slice the batch two ways: half WITH the grain at 1/4 inch (chewy classic), half ACROSS the grain at 3/8 inch (tender, crumbles when bent). Keep each style a consistent thickness.
4. Whisk the soy sauce, Worcestershire, brown sugar, and all the spices in a bowl, then massage the marinade and beef strips together in a zip-top bag. Refrigerate 12-24 hours—don't go past 24 or the texture starts breaking down.
5. Pull the strips and pat them thoroughly dry with paper towels; wet strips steam instead of drying.
6. Lay strips in the air fryer basket in a single layer, no overlap—about 1/2 lb per round. To fit more, lay skewers across the basket and hang strips from them.
7. Run the dehydrate function at 160°F. The temperature matters for safety: USDA wants jerky meat to reach 160°F internal, and running the whole dry at 160°F+ covers it. Don't go hotter to rush it—high heat case-hardens the outside and traps moisture inside, especially on the thick slices.
8. Flip the strips and rotate positions every hour because basket airflow is uneven.
9. Start checking the thin with-grain batch at 2 hours; it typically finishes in 2-4. The thick across-grain batch takes 5-8 hours.
10. Test for doneness: let a piece cool a few minutes, then bend it. It should bend and crack but not snap, with no moist or red center. The thick across-grain style will crumble at the bend instead—that's its correct texture, not overdone.
11. Cool completely, then store airtight. Keeps about 1 week at room temperature or 1-2 months in the fridge. The thick-cut style goes in the fridge, period—it holds more moisture.