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Air Fryer Deer Jerky

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How to make deer jerky in an air fryer.

Ingredients

Scale
  • 1lb/ 450g boneless venison roast

Marinade

  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes (optional, or add more if you like it spicy)

Instructions

  1. Remove any silverskin from the venison roast, then thinly slice across the grain [Note 1] into slices around ¼-inch thick.
  2. Mix all the marinade ingredients together in a bowl. Add the venison strips to the marinade, ensuring that all surfaces of the meat are covered by the marinade.
  3. Cover the bowl and place in the refrigerator overnight or up to 48 hours.
  4. Drain the venison thoroughly and discard the marinade.
  5. Place venison strips in air fryer basket in a single layer – ensure it is not overlapping.
  6. Air fry deer jerky at 185°F / 85°C until completely dehydrated. This will take around 2 hours, but check the jerky regularly after around 1½ hours, continuing to air fry for 15-20 minute intervals until it is ready [Note 1]. The jerky should bend and crack, but not break in half.
  7. When the jerky is ready, allow to cool completely and store in an air-tight container.

Notes

  1. To make this easier you can place the venison roast in the freezer for up to 1 hour before slicing.
  2. It needs to reach 160°F/ 71°C to be safe, check with an instant-read meat thermometer to be sure. The jerky will bend and crack when it is ready, but not break in half.

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