Beef Jerky
Marinated eye-of-round slices dehydrated in the air fryer into chewy homemade beef jerky.
Ingredients
| 1/4 cup | 60 ml | soy sauce |
| 2 tablespoons | 30 ml | Worcestershire sauce |
| 2 tablespoons | 30 ml | dark brown sugar |
| 1 teaspoon | 5 ml | ground black pepper |
| 1 teaspoon | 5 ml | garlic powder |
| 1 teaspoon | 5 ml | onion powder |
| 1 teaspoon | 5 ml | paprika |
| 2 teaspoons | 10 ml | kosher salt |
| 1 1/2 pounds (24 ounces) | uncooked beef eye of round, cut in 1/4-inch slices |
Instructions
Prep Time: 15 minutes | Cook Time: 5–7 hours | Servings: 4 cups dried jerky
- Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag.
- Place sliced beef in bag with seasonings and rub to coat. Marinate in refrigerator for at least 8 hours or overnight.
- Strain meat; discard excess liquid.
- Lay meat slices flat on the Ninja® dehydrating rack* or Ninja Cook & Crisp™ Layered Insert**. Arrange them in a single layer, without any slices touching each other.
- Place dehydrating rack or Cook & Crisp Layered Insert in Cook & Crisp Basket. Place basket in pot and close crisping lid.
- Press DEHYDRATE, set temperature to 155°F, and set time to 7 hours. Select START/STOP to begin.
- Jerky will be pliable and soft after 5 hours; continue cooking for up to 7 hours if crispier jerky is desired.
- When cooking is complete, remove dehydrating rack or Cook & Crisp Layered Insert from pot. Transfer jerky to an airtight container.
A tip from the Ninja® Kitchen Team: When dehydrating meat or poultry, make sure to trim off all fat before dehydrating. Fat does not dry out and could turn rancid.
Note from the cook: First time making beef jerky! I have the foodi on 150 and plan to dehydrate for 5–7 hours after looking at the recipe book and previous jerky posts (where I also saw this genius method to maximize jerky making without a dehydration rack)! UPDATE: I called it done at 5 hours and it is delicious!! Perfect chewiness without being tough. I marinated the meat over night for about 14 hours and my jerky held the flavor perfectly!