Air Fryer Deer Jerky: A Tasty, Quick Treat?

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. In this article, we'll explore the steps, temperature, and timing for making deer jerky in an air fryer, as well as the best cuts of meat to use for optimal results.

Choosing the right cut of deer meat

Deer meat is great for making jerky. Venison jerky is some of my favourite. It tends to be very lean and tender. If you harvest your venison during hunting season, it is also about as organic as you can get!

When choosing the right cut of deer meat, you want to go for a lean cut. The best cut is probably backstrap. The cut I most commonly use is probably bottom round. Rump roast and eye round are also ideal, as they are lean cuts of meat that are rich in flavour and high in protein.

If you are going to use backstrap, you will have to trim some fat. The same goes for eye of round, which will need to be trimmed of its fat cap.

Marinating the deer meat

Firstly, you will need to decide on a marinade. A simple marinade might include Worcestershire sauce, soy sauce, honey (or brown sugar), and garlic powder (or onion powder). You can also add other 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. Alternatively, you could use a pre-made jerky seasoning mix.

Once you have gathered your ingredients, mix them all together in a large bowl. Make sure that you have enough marinade to cover the deer meat. You can add more ingredients or adjust the quantities as needed. Remember, it is better to have too much marinade than too little, as the meat needs to be fully covered.

Next, cut your deer meat into thin strips, about 1/4 inch thick. It is important to cut against the grain, as this will result in more tender jerky. Freezing the meat for about an hour beforehand will make it easier to slice. You can also buy pre-sliced meat from your butcher if you prefer.

Now it's time to add the meat to the marinade. Place the strips of deer meat into the bowl and stir well, ensuring that all surfaces of the meat are coated. Cover the bowl and place it in the refrigerator. Leave the meat to marinate for at least 8 hours, but preferably overnight or even up to 24 hours. The longer it sits, the more tender and flavourful it will become.

Finally, when the marinating time is up, remove the meat from the bowl and drain it thoroughly. Discard the leftover marinade. Your deer meat is now ready to be placed in the air fryer and dehydrated according to your preferred method.

Preparing the deer meat for the air fryer

Choosing the Right Cut of Meat

Select a lean cut of meat such as venison rump roast or eye round. These cuts are ideal because they are flavourful, high in protein, and have less fat content, which is essential for long-term storage.

Removing Silverskin

Before slicing the venison, use a sharp knife to carefully remove as much of the silverskin as possible. Silverskin left on the meat can make the jerky hard and challenging to chew.

Slicing the Venison

Place the venison roast in the freezer for about 40 minutes to an hour to partially freeze it. This step will make slicing the meat much easier. Using a sharp knife, thinly slice the venison against the grain into slices approximately ¼ inch thick. The thinner the slices, the faster they will cook in the air fryer.

Marinating the Venison

Prepare a marinade by mixing Worcestershire sauce, soy sauce (or coconut aminos), honey (or brown sugar), and garlic powder (or onion powder) in a large bowl. You can also add other spices or seasonings to suit your taste, such as chilli flakes for extra heat or liquid smoke for an earthier flavour. Once the marinade is ready, add the sliced venison to the bowl, ensuring that all surfaces of the meat are well coated. Cover the bowl and refrigerate it overnight or for up to 24 hours for the best flavour and tenderness.

Draining the Venison

After the venison has finished marinating, remove it from the refrigerator and drain it thoroughly. Discard the used marinade.

Now that the deer meat has been prepared and marinated, it is ready to be placed in the air fryer and cooked until dehydrated. Remember to monitor the jerky closely to achieve the perfect texture and doneness.

Air-frying the deer meat

Air-frying deer meat is a great way to make delicious, tender, and flavourful jerky. Here is a step-by-step guide to making deer jerky in an air fryer:

Preparing the Meat

Firstly, you will need to start with a lean cut of venison, such as a rump roast or eye round. Cut off any silverskin from the meat, as this can make the jerky hard and difficult to chew. Then, freeze the venison for about an hour to make it easier to slice thinly. Cut the meat into thin strips, about 1/4-inch thick, against the grain.

Marinade

In a large bowl, mix together the marinade ingredients: Worcestershire sauce, soy sauce (or coconut aminos), honey (or brown sugar), garlic powder (or onion powder), and any additional spices like chilli flakes or liquid smoke. Place the sliced venison into the bowl and coat the meat evenly with the marinade. Cover the bowl and refrigerate for at least 8 hours, or ideally for 24 hours.

Air Frying

After the meat has finished marinating, drain and discard the excess marinade. Place the venison strips into the air fryer basket in a single layer, ensuring they do not overlap. If your air fryer has a rack, you can use that instead. Set the air fryer to a low temperature of around 160-185°F (70-85°C) and air fry the meat until it is completely dehydrated. This process should take around 2-3 hours, but it is important to monitor the jerky closely, especially after the first 1.5 hours, to ensure it does not overcook.

Cooling and Storing

Once the jerky is ready, it should be bendable and crack when you try to break it but not break in half. Use an instant-read meat thermometer to check that the jerky has reached a safe temperature of 160°F (71°C). Allow the jerky to cool completely, then store it in an airtight container or a zip-top bag. The jerky will remain fresh and flavorful for about two weeks if stored properly.

Storing the deer jerky

Storing deer jerky correctly is crucial to keeping it fresh and edible. The best way to store deer jerky is in an airtight container, in a cool, dry place, away from direct sunlight. This will help to maintain its flavour, texture, and nutritional value.

If you have made your deer jerky at home, it is recommended to store it in the refrigerator. Homemade jerky will last between 1-2 months in the refrigerator. If you are storing homemade jerky in the pantry, ensure it is consumed within 1-2 months.

If you want to store deer jerky for longer, you can freeze it. Freezing is a great way to extend the shelf life of deer jerky. It can be frozen for several months without losing its quality. To freeze, place the jerky in a freezer-safe, airtight bag or container, removing as much air as possible to prevent freezer burn.

You can also use vacuum-sealed bags, which can preserve the deer jerky for up to 6 months in the pantry and up to a year in the refrigerator. This method can negatively impact the texture of the jerky, as the strong pull of the bag squeezes the fat and flavour from the meat.

Other storage options include mason jars and plastic storage containers, although these are less portable and can cause the jerky to dry out more quickly.

It is important to note that moisture and air are enemies of jerky's freshness, so it should be stored in a cool, dry place, away from direct sunlight, and in an airtight container.

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