Air Fryer Venison Jerky

Ingredients:

• 1 pound of venison (or any lean meat like beef or turkey)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup teriyaki sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon liquid smoke (optional)
• 1/2 teaspoon red pepper flakes (optional for some heat)
• 1 tablespoon brown sugar (optional, for sweetness)

Instructions:

1. Prepare the meat: Start by slicing the venison into thin strips. It’s essential to cut the meat against the grain for a tender texture. Aim for strips that are about 1/4 inch thick.
2. Marinate the meat: In a bowl, combine the soy sauce, Worcestershire sauce, teriyaki sauce, garlic powder, onion powder, black pepper, liquid smoke (if using), red pepper flakes (if you want some heat), and brown sugar (if you want sweetness). Mix well. Place the venison strips in a large, resealable plastic bag or a glass container with a lid. Pour the marinade over the meat, making sure it’s evenly coated. Seal the bag or container and refrigerate for at least 4 hours or overnight for the best flavor.
3. Preheat the air fryer: Preheat your air fryer to 160-180°F (70-80°C). The low temperature setting is crucial to properly dehydrate the meat.
4. Arrange the strips: Remove the marinated venison strips from the fridge and let them come to room temperature. Arrange the strips on the air fryer trays or basket, making sure they are not overlapping and have some space for air circulation.
5. Air fry: Set the air fryer to the lowest temperature (around 160-180°F or 70-80°C) and air fry for 2-3 hours. Check the jerky at the 2-hour mark and see if it has reached your desired level of dryness. If it’s not quite there, continue air frying in 30-minute increments until it’s done. The total cooking time can vary based on the thickness of the meat and your air fryer’s performance.
6. Cool and store: Once the venison jerky reaches your preferred level of dryness, remove it from the air fryer and allow it to cool. Store the jerky in an airtight container or vacuum-sealed bags to maintain its freshness. It can be kept at room temperature for a week or longer in the refrigerator or freezer.