Go Back
Ground Venison Jerky Recipe

Ground Venison Jerky Recipe

This Ground Venison Jerky Recipe is a perfect blend of rustic flavor, rich tradition, and modern-day simplicity. Made from lean, protein-packed venison and seasoned with smoky spices, soy sauce, and a touch of sweetness, it’s the ultimate homemade snack for hunters, outdoor lovers, or anyone who enjoys clean, high-protein food. The process is as rewarding as the taste—mixing the marinade, shaping the strips, and slowly drying them until they’re perfectly chewy and aromatic. Whether you’re using a dehydrator, oven, or smoker, this recipe delivers that deep, savory flavor and satisfying texture that store-bought jerky can’t match. Once you make it at home, it’ll become a regular part of your kitchen routine—simple, delicious, and made with care.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 pounds ground venison lean, 90% or higher
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper optional for spice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar or honey
  • ½ teaspoon curing salt optional but helps preserve longer
  • ½ teaspoon liquid smoke optional for a deeper smoky flavor

Method
 

  1. Step 1: Make the Marinade
  2. In a large bowl, mix together all seasonings, sauces, and sugar until they form a smooth, thick marinade. The aroma will already start to make your mouth water — smoky, tangy, and rich.
  3. Step 2: Mix with Ground Venison
  4. Add the ground venison to your marinade. Use your hands to combine everything thoroughly. Mix well until the seasoning is evenly blended through every bit of meat. This ensures every strip of jerky has consistent flavor.
  5. Step 3: Rest and Marinate
  6. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or ideally overnight. This resting period allows the seasonings to fully infuse into the meat for a deep, robust flavor.
  7. Step 4: Form the Jerky Strips
  8. Once the meat has rested, it’s time to shape your jerky.
  9. If you have a jerky gun, load the mixture and press it out into long, even strips.
  10. If not, roll out the meat between parchment paper to about ¼-inch thickness, then slice it into uniform strips using a sharp knife.
  11. Step 5: Dehydrate or Bake
  12. You can dry your jerky using one of three methods:
  13. Dehydrator:
  14. Set temperature to 160°F (70°C).
  15. Arrange strips evenly on trays without overlap.
  16. Dry for 4–6 hours, flipping once halfway through.
  17. Oven:
  18. Preheat oven to 170°F (75°C).
  19. Lay jerky strips on a wire rack placed over a baking sheet.
  20. Keep oven door slightly open for airflow.
  21. Bake for 5–7 hours, turning once midway.
  22. Smoker:
  23. Preheat to 160°F (70°C) and use hickory or applewood chips.
  24. Smoke for about 4–5 hours, flipping halfway through for even drying.
  25. Step 6: Check for Doneness
  26. Your jerky is ready when it’s dry but flexible. Bend a strip gently — it should crack slightly but not snap. That’s when you know you’ve hit jerky perfection.