Deer Jerky: Air Fryer Dehydration Time And Tips

Deer jerky is a delicious and healthy snack that can be made in an air fryer. Here's a step-by-step guide to making it:

Choosing the Right Cut of Meat:

Select lean cuts of venison, such as backstrap or round steak, which have little to no fat and a meaty texture.

Slicing the Meat:

Slice the meat thinly (about 1/4 inch thick) against the grain. Freezing the meat for an hour beforehand can make slicing easier.

Marinating the Meat:

Combine your choice of marinade ingredients (e.g. soy sauce, Worcestershire sauce, onion powder, garlic powder) in a bowl and add the sliced meat, ensuring it's evenly coated. Marinate for at least 2 hours or overnight for a stronger flavour.

Air Frying the Jerky:

Preheat your air fryer to 165°F. Place the meat strips in a single layer in the air fryer basket, ensuring they don't overlap. Cook for 2-3 hours, flipping the pieces every 30 minutes, until the jerky is dry and crispy.

Storing the Jerky:

Allow the jerky to cool completely, then store it in an airtight container in a cool, dry place for up to 2 weeks. For longer storage, vacuum seal or freeze the jerky for up to 6 months.

Tips:

- Experiment with different marinades and seasonings to find your favourite flavours.

- Choose lean cuts of meat with minimal fat and connective tissue for easier slicing and a better texture.

- Marinate the meat for at least 12 hours to allow the flavours to penetrate.

- The cooking time will depend on the thickness of your meat and your air fryer's settings, so keep an eye on it.

Choosing the right cut of meat

Deer meat, or venison, is a fantastic option for making jerky. It's tender, tasty, and loaded with protein. But to make the best deer jerky, you need to start with the right cut of meat. Here's a guide to help you choose:

Hindquarter Cuts

Pretty much all hindquarter cuts, including top and bottom round, eye-of-round, sirloin tip, and rump roast, are ideal for making venison jerky. These cuts come from the large muscles of the deer's hindquarters, making them extra lean. This means you'll get a ton of jerky with minimal trimming. The top round, in particular, is a favourite among jerky enthusiasts. It's a huge, evenly textured cut with virtually no gristle, sinew, or fat, so almost no trimming is needed. The bottom round is also a great choice and tends to be smaller.

Flank

The flank is a thin, flavourful cut that lies between the hindquarters and ribs. It's often overlooked and ground up, but it makes excellent jerky. It's easy to work with and perfect for those who prefer to make jerky in smaller batches.

Neck

The neck is a large cut that can be challenging to butcher, but with a little time and trimming, it can be turned into a delicious batch of jerky. The main challenge is the silverskin, a thin, sinewy layer that becomes excessively tough and chewy when cooked. However, if you're thorough about trimming the silverskin, you'll be left with a large amount of meat perfect for jerky.

Shoulder

Venison shoulder is often written off due to its toughness and small muscle size, but if you like your jerky chewy, it's a great option. The biggest downside is the amount of silverskin that needs to be removed. Leaving it on will ruin the texture of your jerky, so take the time to remove as much of it as possible. A long marinade before dehydration will help to soften the meat.

Tenderloin and Backstrap

The tenderloin and backstrap are both extremely tender and juicy, making them excellent cuts for jerky in terms of flavour and texture. However, they are also very pricey and coveted, so you may want to save them for a steak instead. If you do decide to use them for jerky, be aware that they are small cuts and will yield a relatively small batch.

When choosing the right cut of meat for deer jerky, it's important to remember that leaner is better. Fat in jerky can taste weird, spoil faster, and create an odd texture. Deer meat is naturally lean, so you have a lot of flexibility, but some cuts will require more trimming and preparation than others.

Marinating the meat

Choosing a Marinade

You can use a variety of liquids as the base for your marinade, such as soy sauce, Worcestershire sauce, or liquid smoke. Spices and seasonings like onion powder, garlic powder, black pepper, red pepper flakes, and Cajun seasoning can be added to enhance the flavour. If you want your jerky to be on the sweeter side, you can add brown sugar or honey to the marinade. Alternatively, you can use a pre-made teriyaki marinade or sauce.

Preparing the Meat

Before adding the meat to the marinade, trim any excess fat and remove any silverskin, as these can affect the texture of the final product. Cut the meat into thin strips, ideally about 1/4 inch thick. Freezing the meat for an hour before slicing will make this process easier.

Marination Process

Combine all your chosen marinade ingredients in a bowl and whisk until evenly mixed. Then, add the meat strips to the bowl, ensuring that all surfaces of the meat are coated in the marinade. Cover the bowl with plastic wrap or transfer the meat and marinade to a large ziplock bag. Place the meat in the refrigerator to marinate. For best results, leave the meat to marinate overnight or for at least 12 hours. If using a ziplock bag, remember to toss or flip the bag occasionally to ensure even marination.

Post-Marination

Once the meat has finished marinating, remove it from the refrigerator and drain off any excess marinade. Discard the used marinade. Before placing the meat in the air fryer, pat the strips dry with paper towels to remove any remaining moisture.

Air frying the deer jerky

Air frying deer jerky is a great way to make a tasty, healthy snack. Here's a step-by-step guide to making delicious deer jerky in an air fryer, so you can enjoy this game meat treat whenever you want!

Choosing the Right Cut of Deer Meat

First, select the right cut of deer meat for your jerky. Look for lean cuts like venison backstrap or round steak, which have little to no fat and a meaty texture. Avoid cuts with sinew or gristle as they can make the jerky tough and chewy. Thicker cuts may also take longer to dehydrate, so aim for slices between ⅛ to ¼ inch thick.

Marinating the Deer Meat

Now, it's time to marinate your deer meat. Combine your chosen marinade ingredients in a bowl, such as soy sauce, Worcestershire sauce, onion powder, and garlic powder. You can also experiment with different spices and seasonings like smoked paprika or chili flakes. Remember to go easy on the salt as the meat's flavour will be concentrated once it's dried.

Once you've prepared your marinade, add the thinly sliced deer meat to the bowl and ensure it's evenly coated. Let the meat marinate for at least 2 hours, or overnight for a stronger flavour.

Preheat your air fryer to 165°F. Place the marinated meat strips in a single layer in the air fryer basket, ensuring they don't overlap. Cook for 2-3 hours, flipping the pieces every 30 minutes, until the jerky is crispy and dry. Keep an eye on the jerky as the cooking time may vary depending on the thickness of your meat and your air fryer's settings.

Once your deer jerky is done, remove it from the air fryer and let it cool completely. You can then store it in an airtight container in a cool, dry place for up to 2 weeks. If you want to extend its shelf life, you can vacuum seal it or freeze it for up to 6 months.

Tips for Flavourful Deer Jerky

Experiment with different marinade flavours like teriyaki, spicy BBQ, or honey mustard. You can also add extra seasonings like garlic powder or smoked paprika. Remember, the air fryer's even cooking method will intensify the flavours, so go easy on the salt.

When choosing your deer meat, opt for lean cuts like the hindquarters or backstrap. These cuts have less fat and connective tissue, making them ideal for jerky as they're easier to slice thinly and result in a chewy, tender texture.

Let your meat marinate for at least 12 hours, or up to 24 hours, so the flavours really penetrate the meat. Before placing the meat in the air fryer, pat it dry with paper towels. Set the temperature to 160°F and cook for 4-5 hours, flipping the meat halfway through. The jerky is done when it's dry and slightly bendable but not brittle.

Storing the deer jerky

Storing deer jerky is an important step to ensure it stays fresh and edible for as long as possible. Here are some detailed instructions on how to properly store your homemade deer jerky:

Cooling the Jerky:

Before storing, it is crucial to let the deer jerky cool completely. Place the freshly made jerky on a wire rack or a paper towel to allow air circulation and prevent condensation. Leave it at room temperature until it is entirely cooled, which usually takes a couple of hours.

Choosing the Right Container:

For short-term storage, an airtight container, such as a glass jar or a plastic container with a tight-fitting lid, is ideal. Make sure the container is clean and dry before adding the jerky. If you plan to consume the jerky within a few days, a simple airtight container will suffice.

Using Paper Bags:

If you intend to store the deer jerky for a more extended period, consider using paper bags. Place the cooled jerky in paper bags and fold or roll the openings closed. Paper bags allow the jerky to continue drying and prevent excess moisture buildup.

Sealing and Storing:

After the jerky has cooled and is ready for storage, seal the container tightly. If using paper bags, ensure they are securely closed. Store the deer jerky in a cool, dry place, such as a pantry or a cupboard. Avoid storing jerky in direct sunlight or in a humid environment.

Long-Term Storage:

For long-term storage, vacuum sealing is the best option. Vacuum-sealed bags remove all the air and help prevent moisture buildup, which can lead to mold growth. Vacuum-sealed deer jerky can be stored in a cool, dry place for several months.

Freezer Storage:

If you want to store deer jerky for an even longer period, consider freezing it. Place the jerky in freezer-safe bags, remove as much air as possible, and seal tightly. Frozen deer jerky can last for up to a year if stored properly.

Checking for Freshness:

Always check the deer jerky for any signs of spoilage before consuming it. Look for any signs of mold, discoloration, or an off smell. If you notice any of these, discard the jerky immediately.

By following these simple steps, you can ensure your homemade deer jerky stays fresh and delicious for as long as possible. Proper storage will allow you to enjoy your tasty treat whenever you crave it!

Creative ways to use deer jerky in recipes

Deer jerky is a delicious snack, but it can also be used as an ingredient in a variety of recipes. Here are some creative ways to use deer jerky in your cooking:

Salads

Deer jerky can be a great addition to a salad, providing a tasty protein boost. Try chopping up the jerky into small pieces and adding it to a bed of mixed greens, along with some chopped vegetables like tomatoes, cucumbers, and avocados. You could also add some crumbled cheese and a vinaigrette dressing for a flavourful and satisfying meal.

Sandwiches and Wraps

Deer jerky can be a tasty and convenient filling for sandwiches and wraps. Layer some sliced jerky with fresh vegetables like lettuce, tomato, and onion, and spread some mustard or mayonnaise on your bread of choice. For a wrap, you could use a flour tortilla or a leaf of lettuce to wrap up the fillings. This makes for a quick and portable lunch option.

Soups and Stews

Adding deer jerky to soups and stews can provide a unique flavour and texture. Chop the jerky into small pieces and add it towards the end of the cooking process, so it doesn't overcook. It can be a great way to add protein to a vegetable-based soup or stew, and you can also experiment with different seasonings to create a variety of flavour profiles.

Pizza Topping

For a unique twist on pizza night, try using deer jerky as a topping. Chop the jerky into small pieces and sprinkle it over your favourite pizza base, along with some cheese and vegetables. You could also add some sliced mushrooms and onions for extra flavour. Bake it in the oven until the cheese is melted and bubbly, and you'll have a delicious and creative pizza.

Pasta Dishes

Deer jerky can also be incorporated into pasta dishes. Try chopping it into small pieces and adding it to a tomato-based sauce, or using it as a topping for a white sauce-based pasta bake. You could also experiment with different herbs and spices to create unique flavour combinations. For example, adding some chopped jerky to a creamy pasta sauce with some mushrooms and spinach could create a tasty and satisfying dish.

Snack Mixes

Deer jerky can be a great addition to snack mixes. Chop it into small pieces and mix it with nuts, dried fruits, and other savoury snacks. You can also season the mix with some spices like chilli powder or smoked paprika to create a savoury and addictive snack blend.

Frequently asked questions