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Ground Venison Jerky Recipe

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This Ground Venison Jerky is a protein-packed, flavorful, and easy-to-make snack that’s perfect for hunters, outdoor enthusiasts, or anyone looking for a lean, homemade jerky. Made with ground venison, a delicious seasoning blend, and dried to perfection, this jerky is a healthy, low-fat, and high-protein alternative to store-bought versions!

Why You’ll Love This Recipe

✔️ Lean & High-Protein – Venison is naturally low in fat and full of protein.
✔️ No Special Equipment Needed – You can use an oven, dehydrator, or smoker.
✔️ Customizable Flavors – Adjust the spices to your taste.
✔️ Perfect for Snacking – Great for road trips, hunting, camping, or meal prep.

Ingredients

For the Venison Jerky Marinade:

  • 2 lbs ground venison
  • ¼ cup Worcestershire sauce
  • ¼ cup soy sauce (low sodium)
  • 1 teaspoon liquid smoke (for extra smoky flavor)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika (smoked for extra flavor)
  • 1 teaspoon red pepper flakes (optional, for heat)
  • ½ teaspoon cayenne pepper (optional, for extra spice)
  • 1 teaspoon salt
  • 2 teaspoons cure #1 (Prague Powder #1) (optional but recommended for longer shelf life)
  • 2 tablespoons brown sugar (optional, for a hint of sweetness)

Optional Flavor Variations:

  • Sweet & Spicy: Add 1 tablespoon honey or maple syrup.
  • Teriyaki Style: Add 2 tablespoons teriyaki sauce.
  • Extra Smoky: Use double the liquid smoke.

Instructions

Step 1: Prepare the Marinade

  1. In a large mixing bowl, combine Worcestershire sauce, soy sauce, liquid smoke, onion powder, garlic powder, black pepper, paprika, red pepper flakes, cayenne, salt, and cure #1 (if using).
  2. Mix well to form a thick marinade paste.

Step 2: Mix the Venison & Seasoning

  1. Add ground venison to the marinade mixture.
  2. Using your hands or a stand mixer, mix thoroughly until fully combined (about 3 minutes).

Step 3: Refrigerate & Marinate

  1. Cover the bowl with plastic wrap and let marinate in the fridge for 6-12 hours (overnight for best flavor).

Step 4: Shape the Jerky

Using a Jerky Gun:

  1. Load the marinated venison into a jerky gun and pipe out thin strips onto dehydrator trays or wire racks.

Without a Jerky Gun (Hand-Shaped Method):

  1. Roll the mixture between two sheets of parchment paper to about ¼-inch thick.
  2. Use a knife or pizza cutter to cut into strips or squares.

Drying Methods

Option 1: Dehydrator (Best Method)

  1. Arrange the strips on a dehydrator tray, leaving space between each piece.
  2. Set the dehydrator to 160°F and dry for 4-6 hours, flipping halfway through.

Option 2: Oven Drying

  1. Preheat oven to 170°F (or lowest setting).
  2. Place jerky on a wire rack over a baking sheet to allow airflow.
  3. Bake for 4-5 hours, propping the oven door open slightly for ventilation.

Option 3: Smoker

  1. Preheat smoker to 160-170°F.
  2. Arrange jerky on the racks and smoke for 4-6 hours using hickory, mesquite, or applewood chips.

Step 5: Check for Doneness

  • The jerky should be dry but still pliable, not brittle.
  • Bend a piece – it should crack slightly but not break in half.

Step 6: Store & Enjoy!

  1. Let jerky cool completely before storing.
  2. Store in an airtight container or vacuum-sealed bag:
  • Room Temp: 1-2 weeks (if cure #1 was used).
  • Fridge: Up to 3 months.
  • Freezer: Up to 6 months.

Serving Suggestions

🥩 Snack on its own – Perfect for hiking, camping, or road trips.
🍽 Pair with cheese & nuts – Great for a high-protein snack plate.
🥓 Crush over salads or eggs – Adds a smoky, savory crunch!

FAQs

1. Why use ground venison instead of sliced?

Ground venison results in a softer, more tender jerky that’s easy to chew.

2. Do I need to use curing salt?

Curing salt (Prague Powder #1) extends shelf life, but it’s optional if you plan to store jerky in the fridge.

3. Can I use a different type of meat?

Yes! This recipe works well with ground beef, turkey, or pork.

4. Can I make this without a jerky gun?

Yes! Just roll out the mixture and cut into strips before drying.

5. How do I make the jerky spicier?

Increase the cayenne pepper and red pepper flakes, or add hot sauce to the marinade.

Final Thoughts

This Ground Venison Jerky is a simple, delicious, and high-protein snack that’s perfect for hunters, athletes, and anyone who loves homemade jerky. Whether dried in a dehydrator, oven, or smoker, this recipe guarantees flavorful, chewy, and protein-packed results!

🦌🔥 Tried this recipe? Let me know how it turned out! 😊