Air Fryer Turkey Jerky: Is It Possible?

Turkey jerky is a great alternative to the usual beef jerky, with a fantastic salty and sweet flavour. It is also very lean and packed with protein. You can make turkey jerky in a few different ways, including using an oven, dehydrator, or smoker. But can you make it in an air fryer?

Well, it turns out that you can! Air frying is a great way to make jerky. It dries the meat evenly, resulting in the perfect chewy texture and intense flavours. It is also cheaper than buying store-bought jerky.

Turkey breast is the best cut of turkey

Yes, you can make turkey jerky in an air fryer. To make jerky, you need to start with a lean cut of meat with minimal fat content to avoid spoilage, as fat will go bad quicker than the meat itself. Turkey breast is the best cut of turkey for making jerky because it is the leanest part of the bird, which means it will last longer as a shelf-stable snack after dehydration.

The process of making turkey jerky in an air fryer is similar to that of using a dehydrator, oven, or smoker. First, you should cut the turkey breast into thin strips, ideally no thicker than 1/4 inch. Partially freezing the meat will make it easier to cut even slices. You can then marinate the strips in a mixture of your choice, such as soy sauce, Worcestershire sauce, brown sugar, garlic powder, onion powder, and liquid smoke. Leave the turkey to marinate for at least 12 hours, or up to 24 hours for a fuller flavor.

After marinating, remove the turkey strips from the refrigerator and pat them dry. Place the strips in the air fryer basket in a single layer, ensuring they are not overlapping. Set the air fryer to a low temperature, around 160-175°F, and dehydrate the turkey for 2-3 hours. Check the jerky regularly to ensure it does not burn, and continue cooking in 15-minute intervals until it is done. The jerky is ready when it is completely dehydrated and reaches an internal temperature of 165°F to 160°F.

Using turkey breast for jerky ensures your snack has a long shelf life and allows you to get creative with spices and seasonings to amp up the flavors. So, go ahead and experiment with different marinades and enjoy your homemade turkey jerky!

Marinade ingredients and prep

The key to making delicious turkey jerky is in the marinade. You can use a variety of ingredients to create a flavourful, tasty marinade. Here are some ingredients you can use:

• Soy sauce
• Worcestershire sauce
• Brown sugar
• Honey
• Onion powder
• Garlic powder
• Black pepper
• Liquid smoke
• Curing salt
• Chilli flakes

For a basic marinade, you can combine soy sauce, Worcestershire sauce, brown sugar, onion powder, garlic powder, and black pepper. You can also add liquid smoke for a smokey flavour or curing salt to help prevent bacteria. If you like it spicy, add some chilli flakes!

Start by trimming any visible fat from the turkey breast. Then, slice the turkey into strips about 1/4" thick. You can also partially freeze the turkey breast before slicing to make it easier to cut even strips.

Next, combine all the marinade ingredients in a bowl and mix well until the brown sugar is dissolved. You can also add the ingredients to a large ziplock bag and mix well. Once the marinade is ready, add the sliced turkey strips and ensure they are evenly coated. Marinate the turkey in the refrigerator for at least 12 hours, or even overnight, for the best results. Be sure to shake the bag or mix the ingredients occasionally to ensure an even coating of the marinade.

After marinating, remove the turkey strips from the refrigerator and strain any excess marinade using a colander. Now your turkey jerky is ready to be cooked in your air fryer!

How to slice the meat

Slicing the meat for your turkey jerky is a crucial step in the process, as it determines the texture and consistency of the final product. Here's a detailed guide on how to slice the meat to achieve the desired results:

• Chill the Meat: Place the turkey meat in the freezer for about 30 minutes or until it's firm but not completely frozen. Chilling the meat makes it easier to handle and slice into thin, even strips.
• Trim External Fat: Using a sharp knife, trim away any visible fat from the surface of the meat. Fat can cause the jerky to spoil faster, so it's important to remove as much as possible. Be careful not to cut into the lean meat.
• Cut Against the Grain for Tender Jerky: Examine the meat to identify the direction of the muscle fibres or "grain." Cutting against the grain will result in softer, less chewy jerky. This is ideal if you prefer more tender jerky that's easier to tear apart.
• Cut With the Grain for Chewier Jerky: Alternatively, if you prefer a tougher, more traditional texture, cut the meat in the same direction as the muscle fibres or "with the grain." This will give you chewier, tougher jerky that retains more moisture.
• Slice to the Recommended Thickness: Aim for a thickness between 1/8" and 1/4" for your meat strips. The ideal thickness is 3/16", as this ensures even cooking and drying. Thicker slices will take longer to cook.
• Use the Right Tools: Invest in a good-quality sharp knife to make slicing easier and safer. You can also use a jerky slicer or ask your butcher to slice the meat to the desired thickness if you prefer convenience.
• Practice and Consistency: Remember that practice makes perfect. Slicing meat for jerky is a skill that improves with time and consistency. Don't be afraid to experiment with different slicing techniques to find the one that suits your taste preferences.
• Safety First: Always use cut-resistant gloves or protective gear when working with sharp knives to prevent injuries.
• Patience is Key: Slicing meat for jerky can be a time-consuming process, but it's worth taking your time to ensure even slices. Allow the meat to chill thoroughly and take your time with the slicing process.
• Tenderness Variation: If you want to create a variety of textures in your jerky, you can cut some pieces with the grain and others against it. This will give you a mix of tougher and softer pieces.

Remember, the key to successful meat slicing for jerky is consistency in thickness and attention to the grain of the meat. By following these steps, you'll be well on your way to creating delicious, evenly cooked turkey jerky with your desired texture.

How to know when the jerky is finished

So, you've prepped your turkey, got your air fryer ready, and are now drying your meat at a low temperature. But how do you know when the jerky is finished?

First, it's important to note that the time it takes to dehydrate the jerky will depend on the thickness of the meat slices, the moisture content, and your personal preference for dryness. On average, it takes around 2-4 hours to dehydrate jerky in an air fryer.

To test if your turkey jerky is done, you can perform a simple "bend test." Take a piece of jerky and try to bend it. If it bends without breaking or cracking, it needs more time in the air fryer. If it snaps easily, it is ready. Remember that the jerky will become slightly more rigid once it cools, so avoid over-dehydrating it.

Another way to check if your jerky is done is to use an instant-read meat thermometer. For safety, jerky needs to reach an internal temperature of 160°F/71°C.

Once your jerky is finished dehydrating, remove it from the air fryer and let it cool completely. This allows the jerky to firm up and develop its signature texture.

After cooling, you can perform an optional "conditioning" step. Place the jerky in an airtight container or resealable bags and let it rest for a day or two. This helps distribute any remaining moisture evenly throughout the jerky, ensuring a longer shelf life and enhanced flavour.

How to store turkey jerky

Storing turkey jerky correctly is crucial to preserving its quality in the long term. Here are some detailed tips on how to store turkey jerky:

Storing Commercially Produced Turkey Jerky

Commercially produced turkey jerky is often made with natural preservatives like salt and is dehydrated to prolong its shelf life. These types of jerky typically do not need to be refrigerated until they are opened. However, it is recommended to store unopened packages in a cool, dry place to ensure the jerky stays fresh for as long as possible. Once opened, commercially produced turkey jerky should be refrigerated to prevent spoilage and the growth of bacteria.

Storing Homemade Turkey Jerky

Homemade turkey jerky is more susceptible to spoilage as it is not treated with the same preservatives and is not dehydrated as thoroughly as commercially produced jerky. If you have made your own turkey jerky, it is best to store it in an airtight container in the refrigerator. Homemade turkey jerky will generally last for up to two weeks in the fridge.

Vacuum Sealing

Vacuum sealing is an effective way to preserve both commercially produced and homemade turkey jerky. By removing all the air from the packaging, you can prevent bacterial growth and oxidation. Vacuum sealing can extend the shelf life of homemade jerky for up to several months and is also great for taking jerky on outdoor adventures.

Freezing

Freezing is another option for storing turkey jerky, whether it is commercially produced or homemade. To freeze jerky, place it in a freezer-safe, airtight bag or container, removing as much air as possible to prevent freezer burn. When frozen correctly, turkey jerky can last for several months without losing its quality.

Other Tips for Storing Turkey Jerky

• Keep your jerky in a cool, dry place, away from direct sunlight.
• Use natural preservatives like salt, vinegar, and citrus juice when making homemade jerky to help extend its shelf life.
• Prevent exposure to contaminants on your fingers by handling the jerky with clean hands or by wearing gloves.
• Regularly check your jerky for signs of spoilage or moisture and replace the container if needed.

Frequently asked questions