Air Fryer Deer Jerky: Can It Be Done?

Deer jerky is a delicious and high-protein snack that’s perfect for on-the-go. While it’s traditionally made by drying out strips of meat in a dehydrator, you can also make it in an air fryer. This method is faster and produces jerky that’s just as tender and flavorful as the original.

To make deer jerky in an air fryer, you'll need to start with a lean cut of meat, such as venison roast, rump roast, or eye round. You'll also want to remove any silverskin from the meat, as it can make the jerky hard and difficult to chew. Next, you'll need to slice the venison into thin strips, about 1/4 inch thick. You can use a sharp knife or ask your butcher to slice it for you.

Once you have your meat prepared, you'll need to create a marinade. A simple combination of Worcestershire sauce, soy sauce, honey, and garlic powder will do the trick, but you can also add other spices like chili flakes or liquid smoke to change up the flavor. Mix all your ingredients together in a large bowl, then add the sliced venison. Cover and refrigerate for at least 8 hours or up to 24 hours for the best results.

When your meat has finished marinating, remove it from the fridge and drain off any excess liquid. Place the venison strips in the air fryer basket, making sure they don't overlap. Set your air fryer to a low temperature, around 185°F, and cook until the jerky is dehydrated. This should take around 2 hours, but it's important to monitor the jerky closely to avoid overcooking.

When your jerky is ready, it should bend and crack but not break in half. Use an instant-read thermometer to ensure it has reached a safe internal temperature of 160°F. Allow the jerky to cool completely before storing it in an airtight container.

Choosing the right cut of meat

Lean Cuts

For deer jerky, it is best to opt for leaner cuts of meat. Lean meat has a lower fat content, which is crucial as fat is the enemy of long-term storage. Fat can turn rancid, so the leaner the meat, the longer your deer jerky will last. Rump roast, eye round, bottom round, and backstrap are all excellent choices for lean, flavourful, and high-protein meat.

Size of the Cut

When making deer jerky, you will want to use larger cuts of meat. This is because you will be slicing the meat into thin strips, and a larger cut will yield more strips. The top round, for example, is a huge cut of meat that is perfect for both steaks and jerky.

Tenderness

For deer jerky, you may want to consider a tender cut of meat. The tenderloin cut, also known as the eye of round, is very lean and lends itself well to chewy venison jerky. This cut is small but wedged between the top and bottom rounds, so it is easy to identify.

Personal Preference

Ultimately, the best cut of meat for deer jerky will depend on your personal preferences. Some people may prefer the tenderness of the eye of round, while others might opt for the larger top round or the more flavourful bottom round. If you are unsure, try experimenting with different cuts to find your favourite.

Preparation

Before slicing your chosen cut of meat, it is recommended to freeze it for around 30 minutes to an hour. This will make it easier to cut thin, clean slices. A sharp knife is essential for this process. Cut the meat against the grain for more tender jerky, or with the grain if you prefer a chewier texture.

Marinating the deer meat

Firstly, decide on your marinade. A simple marinade can be made with Worcestershire sauce, soy sauce (or coconut aminos), honey (or brown sugar), and garlic powder (or onion powder). You can also add some extra spices and ingredients to change the flavour to your preference. For example, you could add chilli flakes for extra heat, or a dash of liquid smoke for an earthier flavour.

Once you have gathered your ingredients, mix them all together in a large bowl. Make sure you have enough marinade to cover the deer meat. Then, add the deer meat to the bowl, ensuring that all surfaces of the meat are covered by the marinade. You can gently massage the meat to help the flavour soak in and activate the spices. Cover the bowl and place it in the refrigerator. It is recommended to leave the meat to marinate for at least 8 hours, but preferably for 24 hours, or even up to 48 hours.

After the meat has finished marinating, remove it from the bowl and drain it thoroughly, discarding the leftover marinade. It is now ready to be placed in the air fryer and cooked until dehydrated.

Some additional tips for preparing the deer meat include freezing the meat for about an hour before slicing it, as this will make it easier to cut into thin, clean slices. It is recommended to cut the meat into thin strips of around 1/4 inch to 1/8 inch thick. You should also try to remove as much silverskin from the meat as possible, as this can make the jerky hard and difficult to eat.

Drying the meat

Before slicing, it is recommended to freeze the meat for 30 minutes to an hour to make it easier to cut. It is also important to trim any fat from the meat, as fat can cause spoilage. Lean cuts of meat such as eye of round, rump roast, or top and bottom round are ideal for making jerky.

Once the meat is sliced, it needs to be marinated. Mix your chosen marinade ingredients in a large bowl, then add the meat, ensuring it is well coated. Cover the bowl and refrigerate for at least 4 hours, or up to 24 hours for the best results.

After marinating, remove the meat from the bowl and pat it dry with paper towels to remove any excess moisture. Then, it's time to arrange the meat in the air fryer. Place the meat strips in a single layer in the air fryer basket, ensuring they do not overlap. If your air fryer has a rack, you can use that instead.

Now, you're ready to start drying the meat. Set your air fryer to a low temperature, around 160-185°F (70-85°C). The drying time will depend on the thickness of your meat strips, but it usually takes around 2-3 hours. It is important to monitor the jerky closely to ensure it does not overcook. When it is ready, the jerky should bend and crack but not break in half.

To check if the jerky is safe to consume, use an instant-read meat thermometer to ensure it has reached an internal temperature of 160°F/71°C. Once it has reached this temperature, remove the jerky from the air fryer and allow it to cool completely before storing it in an airtight container.

Air fryer settings

If you're using bamboo skewers to hang your meat, set your air fryer to 180 degrees Fahrenheit. This method improves ventilation and cooks the jerky faster and more evenly. It takes about 60 to 75 minutes to get firm yet tender jerky, but increase the time if you prefer a chewier texture.

If you're placing the meat directly in the air fryer basket, a temperature of 185 to 190 degrees Fahrenheit is recommended. This method will take longer, approximately 2 to 3 hours, to reach the desired texture.

It's important to note that the specific settings may vary depending on your air fryer model, so adjust the temperature and timing accordingly. Additionally, different marinades and spices can be used to customize the flavor of your deer jerky.

Storing the deer jerky

Storing deer jerky correctly is crucial to keeping it fresh and edible. The first step is to ensure the deer jerky has been fully cooked and dried. Once done, it is best to let the jerky cool down completely before storing it.

The ideal way to store deer jerky is in an airtight container, away from any heat, humidity, or direct light. The best options for storage are resealable plastic freezer bags, mason jars, or plastic/Tupperware containers. The benefit of using a plastic bag is that it is malleable, allowing for the removal of any air inside the bag, which minimises the jerky's exposure to air and moisture. It is also lightweight and portable. However, it can be breached by pests. To avoid this, you can store the plastic bag inside a mason jar or plastic container. Mason jars and plastic containers are also good options, but they are bulkier and less portable. They also slowly dry out the jerky.

If you are storing homemade deer jerky, it is recommended to keep it in the refrigerator, preferably for no more than a month. For longer-term storage, vacuum sealing is a great option as it removes almost all oxygen and can preserve the jerky for up to 6 months in a pantry and up to a year in the refrigerator.

If you are storing store-bought deer jerky, it is best to check the packaging for any instructions. Unopened jerky does not usually require refrigeration, but once opened, it depends on the moisture level. If the jerky has a high moisture level, it will need to be refrigerated. If not, it can be stored in an airtight container in a cool, dry place such as a pantry.

Other tips to keep in mind:

• Freeze your deer jerky if you want to extend its shelf life.
• Avoid temperature fluctuations as they can cause the jerky to "sweat", which can lead to mould.
• Do not store jerky in direct sunlight as it can cause heat damage and discolouration.
• If you are using a plastic bag, opt for a freezer-grade plastic bag as they are more durable and longer-lasting.

Frequently asked questions