Lean, protein-rich, and downright addictive, our ground venison jerky recipe turns wild deer meat into the perfect trail snack. You’ll learn why grinding is a smart twist on traditional strips, how a simple jerky gun makes tidy ropes, and exactly when to smoke or dehydrate for maximum flavor. Stick around—the step-by-step method, pro tips, and storage hacks will help you craft delicious jerky in a regular home kitchen without fuss.
- Makes a Ground Venison Jerky Recipe Better Than Traditional Jerky?
- Ingredient Checklist for Homemade Ground Venison Jerky
- Step-by-Step to Prepare the Venison Mixture and Pipe Out Jerky Strips
- Smoke or Dehydrate—Which Method Gives the Best Jerky Flavor?
- How Long Will Ground Deer Jerky Keep, and What’s the Best Way to Store It?
- FAQs
Makes a Ground Venison Jerky Recipe Better Than Traditional Jerky?
Unlike traditional jerky cut from whole muscle, a basic ground venison jerky recipe starts with lean ground venison—often about two pounds of ground venison—seasoned, mixed with curing salt, and extruded through a jerky cannon (a fancy, food-grade caulking gun). Grinding helps disperse spices evenly, masks minor silver-skin remnants, and lets you control the size of jerky for consistent drying.
Grinding also expands your jerky recipes toolkit. You can incorporate sweet heat, Asian soy-ginger blends, or even a recipe using coconut aminos for low-sodium diets. Add a touch of ground beef or ground elk if you’re short on ground deer; both blend well and stay within safe fat limits, keeping the snack shelf-stable.
Because moisture escapes faster from ground meat jerky, you can make jerky in under five hours—far quicker than thick whole-muscle slabs. For busy hunters wanting homemade venison jerky before a scouting trip, this speed is gold.
Ingredient Checklist for Homemade Ground Venison Jerky
Recipe ingredients matter. Start with lean ground venison—90 percent lean or better is perfect for jerky. Any fat left behind may go rancid. Grind the venison twice; a fine plate helps spices cling to every strand.
Core Seasonings
- Soy sauce for umami (swap with coconut aminos if gluten-free).
- Brown sugar for subtle caramel notes.
- Fresh cracked pepper and garlic powder to sharpen the jerky flavor.
- Prague powder #1 (pink curing salt) at 0.25 percent of meat weight to prevent pathogens.
Many cooks add a dash of Worcestershire, chili flakes, or maple syrup. A cure plus salt-based spice blend such as jerky seasonings from Hey Grill Hey ensures a safe, delicious jerky every batch.
Combine everything in a chilled bowl, knead until sticky—this binding is crucial for firm jerky strips that won’t crumble when you bend the jerky after drying.
Step-by-Step to Prepare the Venison Mixture and Pipe Out Jerky Strips
- Mix and Cure
Using ground meat, blend spices, Prague powder, and liquid ingredients until the venison mixture is tacky. Cover with plastic and refrigerate 4 hours so the cure penetrates. - Load the Gun
Fit your seasoned ground venison mixture into the barrel of a jerky gun (some call it a jerky cannon). If you don’t own one, roll the meat between sheets of parchment paper with a rolling pin, then cut even strips—but the gun is faster and keeps hands clean. - Pipe & Racks
Pipe out strips of jerky onto your parchment paper-lined baking sheet first, then slide strips of jerky onto jerky racks or onto your dehydrator trays. This keeps the hopper neat and prevents saggy edges. - Dehydrate or Smoke
Set your food dehydrator to 160 °F (71 °C). Dehydrate for 4-5 hours, rotating trays midway. If you choose a pellet smoker, run it on low smoke at the same temp until the internal reaches 160 °F; finishing in the dehydrator for 30 minutes firms the surface. - Cool & Store
Remove the jerky strips from racks, let them stand at room temperature 15 minutes, then bag. This prevents condensation.
Following this recipe for ground venison jerky guarantees evenly dried, shelf-stable snacks every time.
Smoke or Dehydrate—Which Method Gives the Best Jerky Flavor?
Smoking Ground Jerky—Pros & Cons
A low-heat smoker infuses woodsy complexity you can’t fake. Hickory adds bacon notes, apple wood provides gentle sweetness. Still, ground strips are thin; too much smoke can overpower deer jerky flavor, so keep vents open and stick to 2-3 hours max.
Dehydrating—Quick and Clean
A dedicated dehydrator circulates dry air uniformly, letting you hit safe temps without fluctuating. That consistency limits case-hardening (outsides crust before insides dry) and locks in subtle spice nuances.
Many pitmasters do a hybrid: 90 minutes of light smoke, then finish in a food dehydrator to nail texture. Whichever route, maintain 160 °F from start to finish—USDA’s gold standard for wild game snacks.
Ground Venison Jerky Recipe
Ingredients
Soy sauce for umami (swap with coconut aminos if gluten-free).
- Brown sugar for subtle caramel notes.
Fresh cracked pepper and garlic powder to sharpen the jerky flavor.
- Prague powder #1 pink curing salt at 0.25 percent of meat weight to prevent pathogens.
Instructions
Mix and Cure
- Using ground meat, blend spices, Prague powder, and liquid ingredients until the venison mixture is tacky. Cover with plastic and refrigerate 4 hours so the cure penetrates.
Load the Gun
- Fit your seasoned ground venison mixture into the barrel of a jerky gun (some call it a jerky cannon). If you don’t own one, roll the meat between sheets of parchment paper with a rolling pin, then cut even strips—but the gun is faster and keeps hands clean.
Pipe & Racks
- Pipe out strips of jerky onto your parchment paper-lined baking sheet first, then slide strips of jerky onto jerky racks or onto your dehydrator trays. This keeps the hopper neat and prevents saggy edges.
Dehydrate or Smoke
- Set your food dehydrator to 160 °F (71 °C). Dehydrate for 4-5 hours, rotating trays midway. If you choose a pellet smoker, run it on low smoke at the same temp until the internal reaches 160 °F; finishing in the dehydrator for 30 minutes firms the surface.
Cool & Store
- Remove the jerky strips from racks, let them stand at room temperature 15 minutes, then bag. This prevents condensation.
Notes
Nutrition Information (per 1 oz serving)
- Calories: 70 kcal
- Protein: 13 g
-
Total Fat: 1 g
- Saturated Fat: 0.3 g
-
Carbohydrates: 1 g
- Fiber: 0 g
- Sugars: 1 g
- Cholesterol: 30 mg
- Sodium: 400 mg
- Iron: 1.3 mg
- Potassium: 180 mg
Recipe Category
- Course: Snack
- Cuisine: American / Wild Game
- Diet: High-Protein, Low-Carb, Gluten-Free
- Method: Dehydrator (optional light smoke)
- Keyword: ground venison jerky recipe
- Skill Level: Easy
How Long Will Ground Deer Jerky Keep, and What’s the Best Way to Store It?
Properly dried venison jerky from the dehydrator lasts two weeks in a jar at room temperature or two months in a zip bag in the fridge. For back-country hunts, vacuum-seal portions; jerky can be stored frozen six months without sacrificing chew.
Label each packet with smoker wood, recipe uses (e.g., teriyaki), and date. That way you can refine your venison jerky recipes over the season and always grab the flavor profile you crave.
FAQs
How do I make ground venison stick together?
Knead the seasoned meat until it turns tacky—this protein bind is key to jerky using ground venison. A measured dose of curing salt plus chilled mixing helps strands knit. Load the mix into a jerky gun and extrude uniform ropes; if you don’t have one, press the meat between parchment with a rolling pin before slicing. Either way, compression creates dense, cohesive strips so your finished ground venison recipes dry evenly and don’t crumble.
Do I need to add fat to ground venison jerky?
No extra fat is required. Sticking to 90-95 % lean ground venison (or blending a touch of ground beef for flavor) keeps your ground jerky shelf-stable and slows spoilage. Added fat can turn rancid, so most homemade jerky recipes rely on moisture-locking cures rather than grease for tenderness.
How long should I dehydrate ground venison jerky?
Set your dehydrator to 160 °F. Most strips made from ground deer meat reach the safe, flexible stage in 4–5 hours. When they bend without breaking, remove the racks from the dehydrator and let it cool 15 minutes; this prevents surface condensation. Properly dried venison jerky with ground venison stays tasty for two weeks in a jar and much longer if vacuum-sealed—remember, well-dried venison jerky will keep, and properly packaged jerky will keep at room temperature on short trips.
Is ground venison good for jerky?
Absolutely. A well-seasoned homemade ground venison jerky recipe transforms lean ground venison into a chew that rivals any classic deer jerky recipe or even top-shelf ground beef jerky. Because you can spice every ounce evenly, jerky using ground meat delivers consistent flavor, and one or two pounds of ground venison will yield plenty of protein-packed strips for the trail. Check our printable recipe card for the full recipe and storage tips.
