Air Fryer Jerky: Ham And Turkey Treats

Making your own turkey or ham jerky in an air fryer is a great way to create a tasty, protein-packed snack without the need for preservatives or additives. You can use any type of meat, including beef, turkey, chicken, or even venison, and the air fryer will ensure even cooking without drying out the meat. The process is simple and only requires a few basic ingredients and an air fryer. First, prepare the meat by slicing it into thin, uniform strips. Then, season or marinate the meat to add flavour. Next, preheat your air fryer to 160-180°F and arrange the meat strips in the basket, ensuring they don't touch. Air fry for 2-3 hours, or until the desired level of chewiness is achieved. Finally, store your jerky in an airtight container or bag and enjoy!

Choosing the right turkey cut

When making turkey jerky, the best cut of meat to use is the turkey breast. This is because it is the leanest part of the bird, and jerky made from leaner cuts of meat will last longer. Fat spoils faster than meat, so using a cut with minimal fat content will prevent spoilage and increase the shelf life of your jerky.

Turkey tenderloin is also a good option, as it is a very tender cut of meat from the breast. You can usually buy turkey breast or tenderloin at most supermarkets without having to buy a whole turkey.

When preparing the meat, it is important to trim off any excess fat. You will also want to slice the meat into thin, even strips, ideally about 1/8" to 1/4" thick. A sharp knife is essential for this step, as it will make it easier to cut the meat into uniform pieces.

Finally, partially freezing the turkey breast before slicing will make the process much easier. Wrap the turkey in plastic wrap and place it in the freezer for about an hour to firm it up, then use your sharp knife to cut it into thin strips.

Marinating the meat

Firstly, prepare your chosen marinade. You can use a store-bought marinade or make your own by combining ingredients such as soy sauce, Worcestershire sauce, honey or brown sugar, and spices like onion powder, garlic powder, chilli flakes, or smoked paprika. If you want a spicier jerky, you can add more chilli flakes or include some red pepper in your marinade. For a teriyaki marinade, use soy sauce and brown sugar. For smoked jerky, add liquid smoke or smoked paprika to your marinade.

Once you have prepared your marinade, trim any excess fat from the ham or turkey meat. It is important to remove the fat because it can spoil faster than the meat and reduce the shelf life of your jerky. Then, slice the meat into thin, uniform strips. The ideal thickness is around 1/4 inch or 1/8 to 1/4 inch for turkey jerky. If you are finding it difficult to cut thin slices, you can ask your butcher to slice the meat for you, or you can partially freeze the meat before slicing, as this will make it easier to cut.

After slicing the meat, it is time to combine it with the marinade. Place the meat strips in a large bowl or a ziplock bag and pour the marinade over them, ensuring that all the strips are evenly coated. You can use your hands or a pair of tongs to toss the meat with the marinade until it is fully incorporated. Make sure there are no clumps of meat stuck together, as you want every surface of the meat to be exposed to the marinade.

Once the meat is coated in the marinade, cover the bowl or seal the bag, and place it in the refrigerator. Allow the meat to marinate for at least a few hours, but preferably for a longer period, such as overnight or up to 24 hours. This extended marination time will allow the flavours to fully penetrate the meat, resulting in a more flavourful jerky. During this time, you can occasionally shake or toss the meat to ensure that all the strips are marinating evenly.

After the meat has finished marinating, remove it from the refrigerator and use a colander to strain and remove any excess marinade. It is important to ensure that the meat is well-drained before proceeding to the next step. Then, use paper towels or a clean cloth to pat the meat dry. This step will help ensure that the meat is not too wet when it goes into the air fryer, as you want the air fryer to dehydrate the meat, not cook it in its own juices.

Now your ham or turkey meat is ready to be placed in the air fryer and transformed into delicious jerky!

Air fryer temperature

The temperature you set your air fryer to is crucial to achieving the perfect jerky. It should be low enough to allow the moisture in the meat to evaporate without burning the meat. The ideal temperature range for cooking jerky in an air fryer is between 160°F and 175°F (70°C-71°C).

Some recipes recommend cooking the meat on a steak setting at 350°F for 3 minutes, or until there is no pink in the centre of the strips, before switching the air fryer to a dehydrate setting for 2 hours. However, the majority of recipes suggest preheating your air fryer to 160°F and cooking the meat for 2-3 hours.

It is important to note that the jerky is done when it is firm and dry to the touch but still bendable. Overcooked jerky can become too hard and brittle. To ensure your jerky is safe to consume, it should reach an internal temperature of 160°F. You can use an instant-read meat thermometer to check this.

Cooking time

The cooking time for ham or turkey jerky in an air fryer will depend on several factors, including the type of meat, the thickness of the slices, and your desired level of doneness. Here is a detailed guide to help you determine the ideal cooking time for your jerky:

Meat Type:

The type of meat you choose will impact the cooking time. For example, leaner meats like turkey breast tend to have a lower moisture content, which can affect the drying time. On the other hand, fattier meats like ham may take longer to cook through.

Thickness of Slices:

The thickness of your meat slices is a critical factor in determining cooking time. Most recipes recommend slicing the meat into thin, uniform strips, typically around 1/4 inch thick. The thinner the slices, the faster they will cook and dry out.

Desired Level of Doneness:

The desired level of doneness for your jerky will also play a role in determining the cooking time. If you prefer your jerky on the chewier side, you will need to cook it for a shorter amount of time. For a drier, crispier texture, you will need to extend the cooking time.

Pre-Cooking Steps:

Before cooking your jerky in the air fryer, there are a few important pre-cooking steps to consider:

• Marinating: Most recipes recommend marinating your meat strips in a mixture of seasonings or a marinade. This step can impact the cooking time, as the meat will be partially cooked or cured. Marinating times can vary from a few hours to overnight for more intense flavour.
• Drying: After marinating, it is important to thoroughly dry the meat strips before placing them in the air fryer. This step ensures that excess moisture is removed, promoting even cooking and dehydration during the air-frying process.

Air Fryer Settings and Temperature:

The settings and temperature of your air fryer will also influence the cooking time. Here are some key considerations:

• Temperature: Most recipes recommend setting your air fryer to a relatively low temperature, typically between 160°F to 180°F. This lower temperature allows for slow and even dehydration of the meat without burning.
• Airflow and Arrangement: Proper airflow is crucial to ensure even cooking. Arrange the meat strips in a single layer in the air fryer basket, ensuring they are not overlapping. This allows hot air to circulate around each strip effectively. If you have a smaller air fryer, consider using a rack to maximise space.

Now, let's get into the specifics of cooking time. For ham or turkey jerky in an air fryer:

• Start by preheating your air fryer to the desired temperature, typically between 160°F to 180°F.
• Place the prepared meat strips in the air fryer basket, ensuring they are arranged in a single layer without overlapping.
• Cook the jerky for 2-3 hours. However, it is important to monitor the jerky closely, as the exact cooking time will depend on several factors, including the type of meat, thickness of slices, and your desired level of doneness.
• Check the jerky regularly during the cooking process. The jerky is done when it is firm and dry to the touch but still bendable. Overcooked jerky can become too hard and brittle. Remember, the jerky will continue to firm up as it cools.
• For food safety, it is important to ensure that the internal temperature of the jerky reaches 160°F/71°C. You can use an instant-read meat thermometer to check this.
• Once the jerky is cooked to your desired level of doneness, remove it from the air fryer and let it cool completely before storing.

Adjustments and Customisation:

The cooking time for your ham or turkey jerky can be adjusted based on your specific preferences and the equipment you are using:

• Thickness of Slices: As mentioned earlier, the thickness of your meat slices will impact the cooking time. Thinner slices will cook faster, while thicker slices may require additional time.
• Air Fryer Model: Different air fryer models may have varying temperature settings and cooking intensities. Refer to your air fryer's instructions or experiment with different cooking times to find the ideal setting for your jerky.
• Batch Size: If you are making a large batch of jerky, you may need to cook it in multiple batches to ensure even cooking. Cooking times may also vary depending on the amount of meat in the air fryer.
• Personal Preference: Ultimately, the cooking time will depend on your desired level of doneness. If you prefer your jerky chewier, reduce the cooking time. For a drier, crispier texture, extend the cooking time, but be careful not to overcook it.

Storing the jerky

Once your turkey jerky is cooked, it's important to let it cool completely before storing it. While it's cooling, the jerky will release some moisture, so it's important to ensure that this doesn't condense in the packaging.

The best way to store jerky is in an airtight container or bag. You can use glass jars or plastic zip-lock bags. Vacuum sealing the jerky will extend its shelf life significantly.

Store your jerky in a cool, dry place, away from direct sunlight. The ideal storage temperature is room temperature, but if you prefer your jerky chilled, or if you live in a warm climate, you can store it in the refrigerator. This will also help inhibit the growth of bacteria.

If you want to store your jerky for an extended period, you can freeze it. To do this, use a freezer-safe, airtight bag or container, and be sure to remove as much air as possible to prevent freezer burn.

Properly stored, homemade turkey jerky can last 1-2 weeks at room temperature, 1-2 months in the refrigerator, or several months in the freezer.

Frequently asked questions