Air-Fried Venison Jerky: A Quick, Easy Treat

You can definitely make venison jerky in an air fryer. It's a simple process that just requires a few ingredients and some patience. The result is a tasty, tender, and nutritious snack that's perfect for on-the-go. It's also a more affordable option compared to store-bought jerky. To make venison jerky, you'll need to slice the meat thinly, removing any silverskin, and then marinate it. After draining the meat, place the strips in the air fryer basket and cook at a low temperature until dehydrated. The cooking time will depend on the thickness of the meat and your desired texture, but it usually takes around 2-4 hours.

Choosing the right cut of venison

Leanness

It is crucial to opt for a lean cut of venison, as fat may impart an off-putting flavour and make storing the jerky more challenging. The leanest cuts include the top round, eye of round, sirloin, rump roast, and neck.

Texture

The texture of your jerky will depend on the direction in which you slice the meat. Slicing against the grain will result in a softer, more tender jerky, while cutting with the grain will produce a chewier texture that packs better. You may want to try slicing in both directions to achieve a variety of textures in your batch of jerky.

Thickness

Consistency is key when it comes to thickness. Aim for slices that are around one-quarter of an inch thick. Thinner slices will result in a harder jerky, while thicker pieces may not dry thoroughly. Partially freezing the meat before slicing will make this process easier.

Quality

As with any meat product, the quality of the venison you choose will impact the flavour and texture of your jerky. If you're opting for farmed venison, corn-fed deer are said to produce meat that tastes better than grass-fed.

Availability

If you're hunting your own venison, you may be limited in your choice of cut. In this case, the backstrap is considered the best cut for jerky, but it is also a prized cut for other dishes. The bottom round is a more readily available alternative that still produces excellent jerky.

Marinating the meat

Firstly, prepare the marinade. A simple marinade can be made by mixing Worcestershire sauce, soy sauce or coconut aminos, honey or brown sugar, and garlic powder or onion powder. You can also add other spices and ingredients to customise the flavour. For instance, adding chilli flakes will give it a spicy kick, while liquid smoke will impart an earthy, smoky flavour. Ensure that any brown sugar is completely dissolved in the mixture.

Before adding the meat to the marinade, cut the venison into thin strips, slicing against the grain. The ideal thickness is around 1/4 inch. It is easier to get clean, thin slices if the venison is partially frozen, so consider placing it in the freezer for about an hour beforehand.

Once the meat is sliced, add all the marinade ingredients to a large bowl and mix well. Then, place the venison strips into the bowl, ensuring that all surfaces of the meat are well-coated with the marinade. Cover the bowl and refrigerate for at least overnight, but ideally for 24 hours. The longer marination time allows the flavours to penetrate the meat more deeply, resulting in more flavourful jerky.

After the meat has finished marinating, be sure to drain it thoroughly and discard the used marinade. It is now ready to be placed in the air fryer and cooked until dehydrated.

Some additional tips for this step include using a sharp knife to get the thinnest, cleanest slices, and removing any silverskin from the meat before marinating. Silverskin is the silver-white parts of the meat, and if left on, it can make the jerky tough and difficult to chew.

Removing silverskin

Silverskin, or the tendons, ligaments, and sinew found in meat, can be removed in two ways: with the sinew facing up or down. It's important to remove silverskin from meat that will be cooked quickly at high heat, as it will cause the meat to contract and become tough. Here's a step-by-step guide for removing silverskin:

• Pull or slice away any fat or fascia from the meat.
• Choose one end of the silverskin you want to remove and carefully slide your knife point underneath it.
• Angle your blade upward against the silverskin and slice towards the end of the sinew to create a tab.
• Hold and pull the loose piece of silverskin, then start cutting in the opposite direction, keeping your blade angled upward.
• Continue slicing carefully, maintaining the correct angle and pressure to separate the meat from the sinew.
• Make additional passes as needed for wider sections of silverskin.
• Start by creating a tab at one end of the silverskin with the sinew facing up, as described in the previous method.
• Flip the meat over and pull on the tab while pressing your knife blade downward against the table and silverskin.
• Pull the meat into the knife blade, rocking back and forth to detach the muscle from the sinew.
• A long, flexible, sharp blade will facilitate this process.

By taking your time, using precise cuts, and working with a sharp, quality knife, you'll achieve the best results when removing silverskin from venison or any other wild game.

Air fryer temperature and duration

The optimal temperature and duration for making venison jerky in an air fryer depend on several factors, including the type of meat, thickness of slices, and desired texture. Here are some guidelines and tips to help you achieve the best results:

Temperature:

• It is recommended to air fry venison jerky at a low temperature to ensure even drying and prevent burning.
• Most sources suggest setting your air fryer to 185°F (85°C). However, some recommend slightly lower temperatures, such as 180°F or even as low as 130°F.
• Keep in mind that the temperature may also depend on the capabilities of your air fryer. Some models have a dehydrator function, which can be useful for making jerky.

Duration:

• The cooking time will depend on the thickness of your venison slices and your desired texture. Thinner slices will cook faster and result in a more tender jerky.
• For slices that are about 1/4-inch thick, the cooking time can range from 2 hours to 3 hours or slightly more. However, it is important to monitor the jerky closely to avoid overcooking.
• Check the venison jerky after about 1.5 to 2 hours of cooking. Continue cooking in 15-20 minute intervals until it reaches the desired texture.
• The jerky is ready when it bends and cracks but does not break in half.
• To ensure food safety, use an instant-read meat thermometer to check the internal temperature of the jerky. It should reach 160°F (71°C) to be safe to consume.

Storing the jerky

Storing your venison jerky correctly is crucial to keeping it fresh and edible. The shelf life of homemade jerky depends on several factors, including the drying method, ingredients used, and storage conditions.

Firstly, it's important to note that moisture and air are enemies of jerky's freshness. Therefore, you should always store your venison jerky in an airtight container. If you're planning to consume the jerky within a few weeks, storing it in an airtight container in a cool, dry place away from direct sunlight should be sufficient. However, if you want to extend the shelf life, refrigeration or freezing is recommended.

Refrigeration:

Refrigerating your venison jerky can help inhibit the growth of bacteria and extend its freshness, especially in warmer climates where room temperature can accelerate spoilage. It can also enhance the texture and flavour profile, giving you an extra crisp bite every time.

Freezing:

Freezing is an excellent way to extend the shelf life of venison jerky. The best way to do this is by using a freezer-safe, airtight bag or container. When frozen correctly, venison jerky can last several months without losing its quality. Make sure to remove as much air as possible from the container or bag to prevent freezer burn.

Vacuum Sealing:

Vacuum sealing is a highly effective method for preserving homemade venison jerky. By creating an almost airless environment, you significantly slow down the degradation process. A properly vacuum-sealed bag of venison jerky can last up to 6 months in a cool, dry place and up to a year if refrigerated.

Additional Tips:

• If you're using a marinade for your venison jerky, ensure that the meat is thoroughly drained and the marinade is discarded before cooking.
• To prevent mould, you can add an oxygen absorber packet to each vacuum-sealed package.
• If you're making large batches, consider dividing the jerky into smaller portions before storing to avoid constant exposure to air when retrieving it from storage.
• Regularly check your stored jerky for signs of spoilage or moisture, and replace the container if needed.

Frequently asked questions