Emilie Meyer
Deer jerky is a tasty and nutritious snack that can be made in an air fryer in a few simple steps. Using an air fryer is a quick and efficient way to make deer jerky, as it can be ready in a couple of hours, in comparison to using a smoker or dehydrator, which can take much longer. This guide will take you through the process, from preparing the meat to cooking it to perfection.
| Characteristics | Values |
|---|---|
| Meat | Venison roast, rump roast, eye round |
| Marinade | Soy sauce, teriyaki sauce, hot sauce, Worcestershire sauce, honey, brown sugar, liquid smoke, chilli flakes |
| Temperature | 160°F-190°F / 71°C-85°C |
| Time | 2-8 hours |
| Thickness | 1/4 inch |
| Container | Airtight |
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What You'll Learn
Choosing the right cut of meat
Deer jerky is typically made from the meat of a doe, as bucks have a muskier taste that some find unappealing. The hindquarters, rump roast, and round steak cuts are considered ideal for making deer jerky. While any cut of meat can be used, rump roast and round steak will produce the best results. These cuts come from the lower portion of the hindquarters, which is usually used for burgers as it is not considered "steak quality".
When preparing the meat, be sure to trim away any excess fat. This step is often skipped, but it will significantly improve the final product. Cutting with the grain of the muscle fibers will make the jerky chewy, while cutting against the grain will make it softer. It is also important to cut the meat to the correct thickness. While thinner strips will cook faster, thicker cuts tend to produce better flavor. Ideally, the meat should be cut to about 1/4 inch in thickness.
Before cooking, the meat should be marinated. A basic marinade can be made using soy sauce, teriyaki sauce, hot sauce, Worcestershire sauce, and honey or brown sugar. The meat should be left to marinate overnight or for about eight hours. After this, remove the meat from the marinade, allowing excess marinade to drip off, and pat the meat dry with paper towels. The meat should be slightly damp so that the seasoning will stick.
Once the meat is prepared, you can begin cooking.
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Marinade ingredients and preparation
To make deer jerky in an air fryer, you'll first want to prepare a marinade. A basic marinade can be made using equal parts soy sauce, teriyaki sauce, hot sauce, Worcestershire sauce, and honey or brown sugar. You can also add other spices to change the flavor to your preference—try some chili flakes for extra heat, or a dash of liquid smoke for an earthier flavor.
For the best flavor, it's recommended that you marinate the deer meat overnight before drying it in the air fryer. If you're in a hurry, you can always mix up a quick marinade and refrigerate the meat for an hour or so before placing it in the air fryer.
To prepare the meat, start by removing any silverskin from a venison roast. Then, thinly slice the meat across the grain into slices around 1/4-inch thick. If you want to speed up the slicing process, you can place the venison roast in the freezer for up to an hour before slicing.
Once you have your thinly sliced venison, mix all the marinade ingredients together in a bowl and add the meat, ensuring that all surfaces of the venison strips are coated by the marinade. When you're ready to cook, remove the meat from the marinade, allowing any excess to drip off. You can also pat the meat slightly dry with paper towels.
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Preparing the meat for the air fryer
Next, prepare a marinade with your desired flavors and spices. A basic marinade might include soy sauce, teriyaki sauce, hot sauce, Worcestershire sauce, and honey or brown sugar. You can also add other spices like chili flakes for extra heat or liquid smoke for an earthier flavor. Place the venison strips in a bowl and cover them with the marinade, ensuring all surfaces of the meat are coated. Refrigerate the meat overnight to allow the flavors to penetrate the meat fully.
Once the meat has finished marinating, remove it from the bowl, allowing any excess marinade to drip off. You can also pat the meat dry with paper towels. At this stage, the meat is ready for the air fryer, but if you want to make a larger batch, you can thread the meat onto metal or wooden skewers, leaving a bit of space between each piece for airflow.
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Optimal temperature and timing
The optimal temperature and timing for cooking deer jerky in an air fryer depend on the thickness of the meat slices and the model of the air fryer. It is important to note that the temperature and timing instructions provided here are specifically for cooking deer jerky and may not apply to other types of meat jerky.
Firstly, it is recommended to marinate the deer meat overnight before drying it in the air fryer. This helps to enhance the flavor of the jerky. If you are in a hurry, you can try a quick marinade and refrigerate the meat for about an hour before placing it in the air fryer.
When ready to cook, remove the deer jerky from the marinade, allowing any excess to drip off. You can pat the meat slightly dry with paper towels. The ideal thickness of the meat slices is around ¼-inch. If the meat is thinner, it will cook faster, and thicker strips may take longer. Thread the meat onto metal or wooden skewers, leaving a bit of airspace between each piece for proper airflow.
Now, for the air fryer settings: set the temperature to between 185°F and 190°F (some sources recommend 160°F, but this may be on the lower end). The cooking time will vary depending on the thickness of the meat and your desired level of doneness. As a general guideline, start checking the jerky after about 1 hour at 190°F or 2 hours at 185°F. For thinner strips, check for doneness after 45 minutes to 1 hour, while thicker strips may take additional time. The jerky is ready when it bends and cracks but does not break in half, and it should reach an internal temperature of 160°F/71°C to be safe for consumption.
In summary, the optimal temperature for cooking deer jerky in an air fryer is between 185°F and 190°F, and the cooking time will depend on the thickness of the meat slices, ranging from 45 minutes to 2 hours or more. It is important to monitor the jerky closely and adjust the timing as needed to achieve your desired level of doneness.
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Storing deer jerky
Storing Homemade Deer Jerky
If you've made your own deer jerky, it's important to let it cool and dry completely before storing it. Leave it at room temperature for several hours to ensure all moisture is removed. Blot any grease with paper towels as this can affect the shelf life of the jerky.
Once your deer jerky is dry, place it in an airtight container or bag. It is recommended to use a container that is not much bigger than the amount of jerky you're storing. Oxygen can cause the jerky to spoil faster, so consider adding oxygen absorbers to your container or bag. You can purchase food-grade oxygen absorbers online or from some grocery stores.
At room temperature, your homemade deer jerky should last for up to 2 months. However, if you want it to last longer, consider storing it in the refrigerator, especially in warmer climates where room temperature can accelerate spoilage. Refrigeration can extend the freshness of your jerky and inhibit the growth of bacteria.
For even longer storage, you can keep your deer jerky in the freezer, where it should last for up to 6 months. Freezing is an excellent option if you want to buy in bulk and save some for future use.
Storing Store-Bought Deer Jerky
Store-bought deer jerky has a longer shelf life than homemade jerky due to the use of preservatives. At room temperature, unopened store-bought jerky can last for up to 1 year. Once you open the package, it is recommended to consume the jerky within 1 week, as oxygen will enter and can cause bacteria to grow.
If you prefer your jerky chilled, you can store it in the refrigerator, which will extend its freshness and enhance its texture and flavor profile. Canned beef jerky is another option for those seeking longer shelf life without refrigeration. The canning process involves vacuum-sealing, keeping the jerky fresh for extended periods.
In conclusion, storing your deer jerky properly is essential to maintain its freshness, flavor, and safety. By following these guidelines, you can ensure your deer jerky lasts for several months and provides a nutritious and delicious snack whenever you need it.
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Frequently asked questions
Venison roast is a great option for making deer jerky in an air fryer. Rump roast and eye round are ideal as they are lean cuts of meat that are rich in flavor and high in protein.
Set your air fryer to 185°F / 85°C. If you want to be precise about the temperature of your jerky, use an instant-read meat thermometer to ensure it has reached 160°F/71°C.
Air fry deer jerky for around 2 hours, checking the jerky regularly after 1 and a half hours. If your jerky is less than 1/4 inch thick, start checking for doneness after 45 minutes.
Remove any silverskin from the venison roast, then thinly slice it across the grain into slices around 1/4 inch thick. Place the venison strips in the air fryer basket in a single layer, ensuring they are not overlapping.
