This Air Fryer Teriyaki Beef Jerky Is My Favorite High-Protein Snack Hack
I’ve always loved beef jerky—it’s the perfect salty, savory snack that keeps me going between meals. But once I realized how easy it was to make at home (especially in the air fryer), I haven’t bought a store-bought pack since. This Air Fryer Teriyaki Beef Jerky is tender, flavorful, and has just the right balance of sweet and smoky thanks to the teriyaki marinade. And the best part? I get to control everything—from the ingredients to the texture—without any weird preservatives or additives.
Whether I’m meal prepping for the week, packing snacks for a road trip, or just craving something chewy and satisfying, this homemade jerky is always in the rotation. It’s surprisingly simple, super customizable, and way more budget-friendly than anything off the shelf.
Why I Love This Homemade Jerky
Store-bought jerky has its place, but once I made it myself, I saw just how much better (and cheaper) it could be. Here’s what sets this version apart:
- Made in the air fryer: No dehydrator or oven required.
- Full control over flavor: I can tweak the sweetness, saltiness, or spice to my liking.
- Healthier than store-bought: No preservatives or unnecessary sugar.
- Perfect for meal prep: A batch lasts all week and travels well.
- Deep teriyaki flavor: Soy sauce, garlic, and a touch of sweetness create that classic jerky taste.
Ingredients You’ll Need
(Makes about 10 servings | Prep Time: 15 minutes + marinating | Cook Time: 2 hours)
- 1 1/2 pounds beef (top round, flank steak, or sirloin—thinly sliced)
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground)
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes (for a spicy kick)
- Optional garnish: sesame seeds or chopped green onions (after drying)
How I Make This Air Fryer Teriyaki Jerky
1. Slice the Beef Thin
I start by freezing the beef for about 30 minutes—it makes it much easier to slice thinly and evenly. Then I use a sharp knife to slice it against the grain into strips about 1/8 to 1/4 inch thick. The thinner, the better when it comes to jerky texture.
2. Make the Marinade
In a bowl or large zip-top bag, I combine the soy sauce, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, onion powder, black pepper, and any optional heat. I mix it well until the sugar is dissolved.
3. Marinate the Beef
I add the beef strips to the marinade, making sure they’re fully coated. Then I cover and refrigerate for at least 4 hours—overnight is even better for maximum flavor.
4. Preheat and Prep the Air Fryer
Once the beef is marinated, I take it out and pat the strips dry with paper towels (this helps it dehydrate more efficiently). I preheat the air fryer to 180°F (or the lowest setting available) and spray the basket lightly with oil.
5. Arrange and Cook
I lay the beef strips in a single layer in the air fryer basket, making sure they’re not overlapping. Depending on the size of my air fryer, I may need to cook in batches. I air fry for 1.5 to 2 hours, flipping the strips halfway through. The jerky should be dark, slightly flexible, and dry to the touch when done.
6. Cool and Store
I let the jerky cool completely on a wire rack. Once it’s fully cooled, I store it in an airtight container or zip-top bag. It keeps well at room temp for a few days, or in the fridge for up to a week.
My Tips for Better-Than-Store Jerky
- Slice against the grain: This makes the jerky more tender and easier to chew.
- Don’t skip drying the meat: Blotting excess marinade helps the jerky dry evenly.
- Keep an eye on it: Start checking around the 1.5-hour mark—every air fryer cooks a little differently.
- Add variety: Try different seasonings like smoked paprika, chili powder, or even maple syrup.
- Make it lean: Trim off visible fat to help the jerky last longer and avoid spoilage.
When I Make This (and Why I Always Have It On Hand)
I make this jerky for all kinds of reasons—mostly because it’s such a convenient, protein-packed snack that feels like a treat. Here’s when I reach for it:
- Afternoon snack that doesn’t spike my blood sugar
- Road trips and camping—no cooler required
- Hiking or post-workout fuel
- Lunchbox addition for older kids or teens
- Game day munchies that aren’t chips
I also love gifting jars of homemade jerky around the holidays—it’s unique, easy to transport, and people love it.
FAQs From My Kitchen
Q: Can I use another type of meat?
Yes! Turkey breast, chicken breast, or even venison works—just adjust the cook time and make sure it’s fully dehydrated.
Q: What’s the best cut of beef for jerky?
Top round, flank steak, or sirloin are all great. The key is lean, well-trimmed meat sliced thin.
Q: Can I store this at room temperature?
If it’s fully dehydrated and you plan to eat it within a couple of days, yes. Otherwise, refrigerate for longer shelf life.
Q: How do I know when it’s done?
The jerky should bend slightly without breaking and feel dry to the touch. If it’s still moist, give it more time.
Q: Can I freeze it?
Definitely. Freeze in small portions for up to 2 months and thaw in the fridge before eating.
Why This Homemade Jerky Is Worth the Effort
This air fryer teriyaki beef jerky gives me everything I want in a snack: flavor, texture, and just enough chew to feel satisfying. It’s easy to make, more affordable than buying pre-packaged jerky, and honestly just tastes better. Once you realize how customizable and hands-off the process is, you’ll want to keep a batch in your kitchen all the time—just like I do.
Why I Ditched Store-Bought Jerky for This Easy Air Fryer Version
Ingredients
- 2 cups soy sauce
- 4 cups brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger (or 1/2 teaspoon ground)
- 1 teaspoon onion powder
- 2 teaspoons black pepper
- 4 teaspoons red pepper flakes (for a spicy kick)
- 2 pounds beef (such as flank steak or sirloin), thinly sliced
Instructions
- In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, onion powder, black pepper, and red pepper flakes. Stir until the sugar is dissolved.
- Add the sliced beef to the marinade, making sure all pieces are well-coated. Cover and refrigerate for at least 4 hours or overnight for best flavor.
- Preheat your air fryer to 160°F (70°C).
- Remove the beef from the marinade and pat dry with paper towels to remove excess liquid.
- Arrange the beef slices in a single layer in the air fryer basket, ensuring they do not overlap.
- Air fry for 2 hours, checking occasionally to ensure even drying. Adjust time as necessary based on thickness of the slices.
- Once done, allow the jerky to cool before storing in an airtight container.
Nutrition Information
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