This Ground Venison Jerky Recipe is a flavorful homemade snack made with lean ground venison, savory seasonings, Worcestershire sauce, soy sauce, and a touch of brown sugar for the perfect balance of smoky, sweet, and salty flavors.
It’s easy to prepare, high in protein, budget-friendly, and perfect for hiking, camping, meal prep, road trips, or everyday snacking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lean ground venison | 2 pounds |
| Soy sauce | ¼ cup |
| Worcestershire sauce | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Prague Powder #1 (curing salt, optional but recommended) | 1 teaspoon |
| Garlic powder | 2 teaspoons |
| Onion powder | 2 teaspoons |
| Smoked paprika | 1 teaspoon |
| Black pepper | 1 teaspoon |
| Crushed red pepper flakes (optional) | ½ teaspoon |
| Liquid smoke | 1 teaspoon |
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Jerky gun or piping bag
- Food dehydrator or oven
- Parchment paper
- Wire racks
- Airtight storage container
How to Make Ground Venison Jerky Recipe
Step 1: Mix the Ingredients
In a large bowl, combine the ground venison with the soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), garlic powder, onion powder, smoked paprika, black pepper, crushed red pepper flakes, and liquid smoke. Mix thoroughly until evenly combined.
Step 2: Chill the Mixture
Cover the bowl and refrigerate the seasoned meat for at least 2 hours, or overnight for the best flavor.
Step 3: Shape the Jerky
Load the mixture into a jerky gun and press strips onto dehydrator trays or parchment-lined baking racks. Keep the strips uniform in thickness for even drying.
Step 4: Dry the Jerky
Dehydrate at 160°F (71°C) for 4 to 6 hours, or until the jerky is dry, firm, and bends without breaking. If using an oven, dry at the lowest temperature with the door slightly open for airflow.
Step 5: Cool and Store
Allow the jerky to cool completely before storing it in an airtight container or vacuum-sealed bag.
What is Ground Venison Jerky Recipe?
Ground venison jerky is a homemade dried meat snack made from seasoned ground deer meat instead of sliced whole-muscle cuts.
Using ground venison makes the jerky easier to shape, more tender, and ideal for creating consistent strips.
Why You Will Love This Recipe
You’ll love this recipe because it’s packed with protein, customizable with your favorite seasonings, and much more economical than store-bought jerky.
It’s also a great way to use ground venison from hunting season.
Pro Tips for Best Result
- Use lean ground venison.
- Mix the seasonings thoroughly.
- Chill the meat before shaping.
- Keep the jerky strips uniform.
- Cool completely before storing.
Ingredient Substitutions
Tamari can replace soy sauce for a gluten-free option.
Maple syrup or honey can be used instead of brown sugar for a slightly different sweetness.
Easy Variations You Can Try
Add cayenne pepper for a spicy version or cracked black pepper for extra bite.
You can also mix in chipotle powder, barbecue seasoning, or teriyaki sauce for different flavor profiles.
If you enjoy homemade meat snacks, don’t miss my Juicy Crab Sauce Recipe another protein-packed favorite.
Common Mistakes to Avoid
Avoid using meat with a high fat content because fat shortens the shelf life of jerky.
Don’t make the strips too thick, and always dry the jerky completely before storing.
Serving Suggestions
Enjoy this Ground Venison Jerky Recipe as a high-protein snack on hiking trips, road trips, camping adventures, or after workouts.
It also pairs well with cheese, nuts, crackers, and fresh fruit.
Storage Tips
- Store in an airtight container.
- Refrigerate for up to 2 weeks.
- Freeze for up to 6 months.
- Vacuum sealing extends freshness.
- Keep away from heat and moisture.
Nutrition Facts
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 125 kcal |
| Protein | 22 g |
| Carbohydrates | 3 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Fiber | 0 g |
| Sugar | 2 g |
| Sodium | 380 mg |
Health Benefits
Venison is naturally lean and an excellent source of protein, iron, zinc, and B vitamins.
Making jerky at home also allows you to control the ingredients and sodium level.
What Does It Taste Like?
This Ground Venison Jerky Recipe tastes savory, smoky, slightly sweet, and perfectly seasoned.
The lean venison provides a rich meaty flavor while the spices add depth without overpowering the meat.
Personal Experience
I enjoy making homemade venison jerky because it’s an excellent way to preserve ground venison while creating a convenient snack.
The aroma while it dries is incredible, and the finished jerky disappears quickly whenever I share it.
Can You Make This Recipe Ahead of Time?
Yes, you can season the meat and refrigerate it overnight before dehydrating.
This allows the flavors to penetrate the meat even more.
Can You Make It Without a Dehydrator?
Absolutely. A conventional oven set to its lowest temperature works well.
Leave the oven door slightly open to improve airflow and help the jerky dry evenly.
Best Ground Venison to Use
Fresh, lean ground venison with little or no added fat produces the best texture and longest shelf life.
Avoid adding fatty ground beef to the mixture if you plan to store the jerky for extended periods.
How to Know When Jerky Is Done
The jerky should feel dry and flexible.
It should bend without snapping completely and should not release moisture when bent.
Can I Make a Large Batch?
Yes, this Ground Venison Jerky Recipe doubles easily if your dehydrator has enough tray space.
Dry the jerky in batches if necessary to maintain proper airflow.
Is This Recipe Great for Meal Prep?
Absolutely. This Ground Venison Jerky Recipe is perfect for meal prep because it’s portable, protein-rich, and stores well for days or even months when frozen.
It’s an ideal snack for busy schedules and outdoor adventures.
Conclusion
This Ground Venison Jerky Recipe is a simple and delicious way to turn lean venison into a flavorful homemade snack.
With bold seasonings, easy preparation, and excellent storage life, it’s a recipe you’ll want to make again and again.
If you tried this recipe, please rate it, share it with friends, and leave a comment below about how it turned out!
Frequently Asked Questions (FAQs)
Can I double the recipe?
Yes. Simply prepare larger batches and dry them in multiple rounds if needed.
How do I know when the jerky is finished?
It should be dry, firm, and bend without breaking.
How long does homemade venison jerky last?
It keeps for up to 2 weeks in the refrigerator or up to 6 months in the freezer.
Can I make Ground Venison Jerky without curing salt?
Yes. However, curing salt is recommended for improved food safety and longer shelf life.
Can I use an oven instead of a dehydrator?
Yes. Dry it at the lowest oven temperature with the door slightly open.
Ground Venison Jerky Recipe
Ingredients
Equipment
Method
- In a large bowl, combine the ground venison with the soy sauce, Worcestershire sauce, brown sugar, curing salt (if using), garlic powder, onion powder, smoked paprika, black pepper, crushed red pepper flakes, and liquid smoke. Mix thoroughly until evenly combined.
- Cover the bowl and refrigerate the seasoned meat for at least 2 hours, or overnight for the best flavor.
- Load the mixture into a jerky gun and press strips onto dehydrator trays or parchment-lined baking racks. Keep the strips uniform in thickness for even drying.
- Dehydrate at 160°F (71°C) for 4 to 6 hours, or until the jerky is dry, firm, and bends without breaking. If using an oven, dry at the lowest temperature with the door slightly open for airflow.
- Allow the jerky to cool completely before storing it in an airtight container or vacuum-sealed bag.
