Deer Jerky: Air Fryer Dehydration Time And Tips

Making deer jerky in an air fryer is a great alternative to using a dehydrator. It's faster, and the jerky will be just as tender and flavoursome.

To make deer jerky in an air fryer, you'll need to:

- Remove any silverskin from the venison.

- Thinly slice the venison.

- Marinate the venison.

- Drain the venison.

- Air fry the venison until dehydrated.

The air fryer temperature should be set to 185°F/85°C, and the jerky will take around 2 hours to cook.

What is the best cut of meat for beef jerky?

The best cut of meat for beef jerky is one that is lean and flavourful. Top round and bottom round steaks are ideal. A tougher cut of meat will result in chewier jerky, while a more tender cut will give softer, melt-in-the-mouth jerky.

Other good cuts of meat for beef jerky include:

• Eye of round
• Sirloin
• Flank
• Chuck
• Short loin
• Pectoral meat
• Skirt steak

How long does it take to dehydrate jerky in an air fryer?

Dehydrating jerky in an air fryer is a great way to make a tasty, high-protein snack. The length of time it takes to dehydrate jerky depends on the type of meat used, the thickness of the slices, and the air fryer's temperature setting.

The time it takes to dehydrate jerky in an air fryer varies depending on the type of meat, the thickness of the slices, and the air fryer's temperature setting. On average, it takes around 2-4 hours to dehydrate jerky in an air fryer.

Best cuts of meat for jerky

The best cuts of meat for jerky are lean and flavorful. Top round, bottom round, and sirloin are ideal choices as they have less fat and more flavour. Venison roast, rump roast, and eye round are also good options for deer jerky.

Preparing the meat

To ensure even drying, it is important to cut the meat into thin, uniform slices, about 1/4 inch thick. Partially freezing the meat before slicing can make this process easier. It is also crucial to remove any silverskin from the meat, as it can make the jerky tough and difficult to eat.

Marinating the meat

After slicing the meat, it is time to marinate it. Combine your chosen marinade ingredients in a bowl, add the meat, and ensure all surfaces are coated. Cover and refrigerate for at least 3 hours, but preferably overnight or up to 24 hours for the best results.

Dehydrating the jerky in the air fryer

Once the meat has finished marinating, remove it from the refrigerator, drain, and pat dry. Place the meat strips in a single layer in the air fryer basket, ensuring they do not overlap. Set the air fryer to a low temperature, between 160-185°F, and dehydrate for about 2-4 hours.

Checking for doneness

The jerky is done when it is dry and reaches an internal temperature of 160°F. It should be pliable and crack when bent but not break in half. An instant-read meat thermometer can be used to check the temperature.

Storing the jerky

Once the jerky is done, allow it to cool completely before storing it in an airtight container. It can be stored at room temperature for up to 2 months or in the refrigerator for a longer shelf life.

Tips for success

• Use lean cuts of meat with minimal fat for the best results.
• Partially freeze the meat before slicing to make it easier to cut thin, uniform slices.
• Remove any silverskin from the meat to ensure a tender jerky.
• Marinate the meat for at least 3 hours, but preferably overnight, for the best flavour and texture.
• Do not overlap the meat strips in the air fryer basket to ensure even drying.
• Check the jerky regularly after the first 1.5-2 hours of cooking to prevent over-drying.
• Use an instant-read meat thermometer to ensure the jerky reaches a safe internal temperature of 160°F.

How thick should I slice meat for jerky?

The thickness of your meat slices will determine the texture of your jerky. Slicing your meat thinly, about 1/8" to 1/4" thick, will result in a crispier, more intensely flavoured jerky that dries quickly. On the other hand, thicker slices, about 1/4" to 1/2" thick, will produce a chewier, meatier jerky that takes longer to dry.

The direction in which you slice your meat will also affect the texture of your jerky. Slicing with the grain will result in a tougher, chewier jerky, while slicing against the grain will produce a softer, less chewy jerky.

How do you save homemade beef jerky?

Homemade beef jerky can be stored in an airtight container in a cool, dry place such as a pantry or kitchen cabinet. It is best to keep it away from direct sunlight and heat sources like the stove. If you have used preservatives, your beef jerky can last from two weeks to two months. Refrigerating or freezing the beef jerky can extend its shelf life. If you want to store it for longer, you can vacuum seal the beef jerky. This can make it last up to six months in the pantry and up to a year in the refrigerator.

Can you make homemade beef jerky without a dehydrator?

Yes, you can make homemade beef jerky without a dehydrator. You can use an oven or an air fryer to make beef jerky. Here's a guide on how to make beef jerky in an oven or air fryer:

Using an Oven:

• Start with a lean cut of meat, such as eye of round roast, and trim off any fat.
• Partially freeze the meat for easier slicing.
• Slice the meat against the grain to a thickness of 1/8" to 1/4".
• Prepare a marinade with ingredients like soy sauce, Worcestershire sauce, brown sugar, smoked paprika, meat tenderizer, black pepper, red pepper flakes, onion powder, and garlic powder.
• Marinate the meat for at least 12 hours or overnight.
• Preheat the oven to 175°F and arrange the marinated meat on wire racks placed over aluminum-lined baking sheets.
• Bake for 3 to 4 hours, rotating the pans midway through, until the meat is dried out.
• Store the jerky in airtight containers or bags.

Using an Air Fryer:

• Use lean cuts of meat such as top round or bottom round steaks, or thinly sliced minute steak.
• Trim any excess fat from the meat and slice it into thin strips, about 1/4" thick.
• Prepare a marinade with ingredients like Worcestershire sauce, honey, soy sauce, onion powder, and chili flakes.
• Marinate the meat for at least 3 hours or overnight.
• Remove the meat from the marinade, pat it dry, and arrange the strips in a single layer in the air fryer basket.
• Set the air fryer to 175°F and dehydrate the meat for 2 to 3 hours, checking regularly after the first 2 hours, until the jerky is completely dehydrated.
• Allow the jerky to cool and store it in airtight containers.

Frequently asked questions