Air-Fried Venison Jerky: A Quick, Tasty Treat

Making venison jerky in an air fryer is a simple process that results in a tasty and nutritious snack. It is low in fat, high in protein, and easily portable, making it perfect for hiking, picnics, or packed lunches. While traditionally made in a dehydrator, using an air fryer is faster and produces equally tender and flavorful jerky. The process involves slicing venison into thin strips, marinating it, and then air-frying it at a low temperature until dehydrated. This method eliminates the need for a dedicated dehydrator, reducing costs and space, and also avoids the use of additional oil or fat.

Choosing the right cut of venison

Deer meat is a fantastic option for making jerky. It is tender, tasty, and loaded with protein. But, as with all types of jerky, it's crucial to select the right cut of meat and prepare it properly.

When making venison jerky, it is important to choose lean cuts of meat that are rich in flavour and high in protein. The best cuts of venison for jerky include the rump roast, eye round, flank, neck, and top round. These cuts are lean, flavourful, and easy to work with. The rump roast and eye round, for instance, are ideal as they are lean and full of flavour.

It is important to avoid cuts with excess fat, as fat in jerky can taste strange, have an odd texture, and cause the jerky to spoil faster. Additionally, certain cuts, such as the venison shoulder, may be too tough for some people's taste, while others, like the backstrap and tenderloin, may be too pricey or better suited for other dishes.

When preparing the venison for jerky, it is crucial to remove any silverskin, as it can make the jerky excessively tough and chewy. The meat should be sliced thinly, preferably when it is partially frozen, to ensure clean, thin slices.

Marinating the meat

Firstly, prepare your chosen marinade. A simple marinade can be made by mixing Worcestershire sauce, soy sauce, honey, and garlic powder (or onion powder) in a large bowl. You can also add other spices and seasonings to customise the flavour to your taste. For example, chilli flakes will add some heat, while a dash of liquid smoke will give it an earthier flavour. It is important to ensure that all the ingredients are well combined.

Next, cut your venison roast into thin strips, slicing against the grain. The thinner the slices, the faster they will cook in the air fryer. It is recommended to use a sharp knife to get clean, thin slices. You can place the venison in the freezer for about an hour beforehand to make slicing easier.

Once your meat is prepared, it's time to add it to the marinade. Place the venison strips into the bowl with the marinade, making sure that all surfaces of the meat are well coated. It is important to ensure that each strip is thoroughly covered to maximise the flavour.

After the venison is coated in the marinade, cover the bowl and place it in the refrigerator. The ideal marination time is 24 hours, but you can leave it for up to 48 hours for a more intense flavour. The longer the meat is left to marinate, the more tender and flavourful it will become.

Finally, once the marination time is complete, remove the venison from the refrigerator and drain the meat thoroughly. Discard the remaining marinade. It is now ready to be placed in the air fryer and cooked until dehydrated.

Remember, the key to successful marination is to give the meat enough time to absorb the flavours of the marinade. Don't rush this step, as it will greatly enhance the taste and texture of your venison jerky.

Removing the silverskin

Silverskin is the silver-white tendons, ligaments, and sinew found on venison. While it is edible, it is recommended to remove silverskin before making jerky because it can make the meat contract when exposed to heat, resulting in a hard and chewy texture. Silverskin can be removed with the sinew facing up or down.

To remove silverskin with the sinew facing up, start by pulling or slicing away any fat or fascia. Then, select one end of the silverskin and carefully slide your knife point up under it. Angle your blade upward and slice toward the end of the sinew to create a tab. Holding and pulling this tab, continue cutting in the opposite direction, keeping your blade angled upward. This method requires careful slicing to avoid cutting through the silverskin, instead pushing the meat off the sinew.

Alternatively, the sinew facing down method may be more familiar to those who fillet and skin fish. After creating the end tab with the sinew facing up, flip the meat over. Pull on the tab while pressing your knife blade downward against the table and silverskin, similar to removing the skin from a fish fillet. A long, flexible, sharp blade will make this process easier.

By taking your time, making precise cuts, and using a sharp, quality knife, you can effectively remove the silverskin and improve the texture of your venison jerky.

Air fryer temperature and time

The temperature and time for making venison jerky in an air fryer vary depending on the recipe and your desired texture.

Some recipes recommend cooking the venison jerky at 180°F or 185°F (85°C) for around 2 hours. It is important to monitor the jerky closely after 1.5 hours to ensure it does not overcook. The jerky is ready when it bends and cracks but does not break in half. It is important to ensure that the internal temperature of the jerky reaches 160°F (71°C) to be safe for consumption.

Other recipes suggest cooking the venison jerky at a lower temperature of 160°F (70-75°C) for a longer period of time, ranging from 3 to 4 hours. It is recommended to flip the jerky halfway through the cooking process. The jerky is ready when it has a dry and crispy texture but is still tender on the inside.

It is worth noting that the cooking time may vary depending on the thickness of the meat slices and the desired level of doneness. Thinner slices will cook faster and result in a crispier texture, while thicker slices may require a longer cooking time.

Additionally, the type of air fryer used can also affect the cooking time and temperature. Some air fryers may not have a temperature setting low enough for dehydrating jerky, so it is important to adjust the temperature and time accordingly.

Storing the jerky

Cooling the Jerky:

Before storing your venison jerky, it is important to let it cool completely. Place the cooked jerky on a wire rack or a paper towel and allow it to cool to room temperature. Do not cover the jerky while it is still warm, as this can trap moisture and affect the drying process.

Choosing the Right Container:

Once the jerky is cooled, you'll need to choose an airtight container for storage. Glass jars or plastic containers with tight-fitting lids are ideal. Make sure the container is clean and dry before adding the jerky. If you prefer, you can also use resealable plastic bags.

Storing in the Refrigerator:

For short-term storage, place the container of jerky in the refrigerator. It will stay fresh for about 2 weeks. If you notice any condensation or moisture in the container, wipe it off and ensure the jerky is not overlapping or crowded. The refrigerator is ideal for keeping jerky fresh and extending its shelf life.

Storing in the Freezer:

For long-term storage, consider freezing your venison jerky. Place the airtight container or resealable bags in the freezer, where it can last for up to 3 months. Freezing is a great option if you've made a large batch and want to enjoy it over a more extended period.

Ensuring Proper Air Circulation:

Whether you store your jerky in the refrigerator or freezer, it's important to ensure proper air circulation. Do not overcrowd the container, and leave a little space between the pieces of jerky. This helps maintain dryness and prevents spoilage.

Checking for Spoilage:

Before consuming the jerky, always check for signs of spoilage. Look for any mould growth, unusual odours, or discolouration. If you notice any of these issues, discard the jerky immediately. Proper storage helps extend the shelf life, but it's still important to monitor the condition of the jerky regularly.

Storing for Transport:

One of the benefits of jerky is its portability, making it a great snack for hiking, picnics, or packed lunches. When taking jerky on the go, use a resealable plastic bag or a portable container. Keep the jerky in a cool, dry place, and avoid exposing it to direct sunlight or heat sources.

By following these storage instructions, you can enjoy your homemade venison jerky for several weeks or even months. Proper storage ensures that your jerky remains safe to consume and maintains its delicious flavour and texture.

Frequently asked questions