Homemade beef jerky made in the air fryer using a classic soy-Worcestershire marinade. Chewy, smoky, and done in about 3.5 hours of cooking time — no dehydrator required.
Partial freeze tip: 30–45 minutes in the freezer makes thin, even slicing much easier without a meat slicer.
Pat strips completely dry before cooking — any surface moisture steams rather than dehydrates, resulting in a softer, less shelf-stable jerky.
Do not overlap strips in the basket; overlapping traps moisture and causes uneven drying.
Per USDA guidelines, beef should reach an internal temperature of 160°F during the drying process for food safety.
Find it online: https://airfrycentral.com/air-fryer-beef-jerky/