Ever tried making your own jerky at home? If not, this ground venison jerky recipe might just become your new favorite kitchen adventure. Whether you’re a seasoned hunter with extra ground deer meat in the freezer or simply craving a lean, high-protein snack, this recipe delivers bold flavor with surprisingly little effort.
What makes this jerky so special? It’s not only crazy good—packed with smoky, savory goodness—but it’s also shockingly easy to make, even if you don’t have a dehydrator. With just a few simple ingredients and a bit of patience, you’ll have homemade deer jerky that rivals any store-bought version (and at a fraction of the cost).
Ready to turn wild game into wildly addictive jerky? Let’s dive in!
Table of Contents
Table of Contents
Key Benefits of Ground Venison Jerky
If you’ve ever wondered what to do with ground deer meat, making jerky is one of the tastiest and most rewarding options out there. Not only is it crazy good, it’s also a lean meat snack that’s high in protein and free from all the mystery ingredients you often find in store-bought jerky.
Here’s why this ground venison jerky recipe deserves a spot in your go-to snack list:
Healthier Than Store-Bought
- Low in fat and rich in protein, venison is a great alternative to beef.
- No added preservatives or artificial flavors—just real, whole ingredients.
Budget-Friendly
- Making your own jerky costs a fraction of what you’d pay at the store.
- Ideal for using up ground venison from a recent hunt.
Simple & Customizable
- No need for fancy tools—a dehydrator or even a regular oven works just fine.
- You can easily tweak the jerky seasoning to suit your taste—spicy, smoky, or sweet.
Perfect for On-the-Go
- Great for road trips, hiking, or packing in school and work lunches.
- Long shelf life when stored properly in an airtight container or vacuum-sealed bag.
Satisfies the Craving
- This homemade deer jerky hits that savory-salty note that makes you keep reaching for more—but without the guilt.
Whether you’re a wild game recipe enthusiast or just looking for a high-protein snack that’s easy to prep, this jerky is a game-changer. Let’s keep things simple, delicious, and satisfying—just the way homemade should be.
Ingredients for Ground Venison Jerky
Let’s talk ingredients—the heart of any great recipe. When it comes to making ground venison jerky, you don’t need anything fancy. In fact, one of the best things about this recipe is how simple and customizable it is. Here’s everything you’ll need to get started:
Basic Ingredients
- 1 lb ground venison – The leaner, the better. If your venison is extra lean, you can mix in a tablespoon of olive oil for texture.
- 2 tbsp soy sauce – Adds a rich umami base.
- 1 tbsp Worcestershire sauce – Brings that deep, savory tang.
- 1 tsp liquid smoke – For that classic smoky flavor without a smoker.
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp crushed red pepper flakes (optional – adds heat)
- 1 tbsp brown sugar – Balances the salt and adds a touch of sweetness.
- ¼ tsp curing salt (Prague Powder #1) – Optional, but great for longer shelf life and food safety, especially if you’re not refrigerating it immediately.
Tools You Might Need
- Mixing bowl
- Gloves (for mixing by hand)
- Jerky gun (optional but super helpful for shaping uniform strips)
- Dehydrator or oven
- Baking sheet + wire rack (if using an oven)
Ingredient Swaps & Add-Ins
Want to switch things up? Try these ideas:
- No liquid smoke? For a smoky twist, swap in a pinch of smoked paprika.
- No brown sugar? For a natural sweetener use honey or maple syrup.
- Mixing meats? Combine ground beef or turkey with venison for a milder flavor.
The beauty of this easy jerky recipe is that it can flex to your pantry and your preferences. Next up: let’s bring it all together with some foolproof, step-by-step instructions.
Instructions: How to Make Ground Venison Jerky
Alright, let’s get down to the crazy easy part—actually making this ground venison jerky. Whether you’re using a jerky gun and dehydrator or keeping it simple with your oven, these steps will guide you to jerky perfection.
Step 1: Mix the Marinade
In a large bowl, combine:
- Soy sauce
- Worcestershire sauce
- Liquid smoke
- Garlic powder
- Onion powder
- Black pepper
- Red pepper flakes (optional)
- Brown sugar
- Curing salt (if using)
Mix until everything is well combined. The aroma alone will have your taste buds waking up!
Step 2: Blend in the Ground Venison
Add the ground venison to the bowl and mix thoroughly. It’s easiest (and kind of fun) to use your hands here—just be sure to wear gloves if you have them.
Pro Tip: Chill the meat for 30 minutes before mixing for easier handling and cleaner shaping.
Step 3: Form the Jerky Strips
You’ve got two main options here:
- With a jerky gun: Load the meat mixture into the gun and pipe strips directly onto your dehydrator trays or a wire rack.
- Without a jerky gun: Place the mixture between two sheets of parchment paper and roll it out to about ¼-inch thickness. Use a pizza cutter or knife to slice it into strips.
Step 4: Dehydrate or Bake
If using a dehydrator:
- Set to 160°F (71°C).
- Dry for 4 to 6 hours, looking for a texture that’s firm but still pliable.
If using an oven:
- Preheat to 170°F (or lowest setting).
- Place the strips on a cooling rack placed atop a sheet pan.
- Leave the oven door slightly open to let the moisture out.
- Bake for 3–5 hours, flipping halfway through.
Check doneness: Jerky should bend slightly and not break, but feel dry to the touch.
Step 5: Cool & Store
Let your jerky cool completely on the rack before storing. Then:
- Keep in an airtight container or vacuum-sealed bag.
- Refrigerate for up to 2 weeks, or freeze to keep it longer.
With just a few simple steps, you’ve turned ground deer meat into a savory, protein-packed snack that’s perfect for everything from hiking trails to road trips—or just munching straight from the jar. Ready to add your personal touch? Let’s explore some flavor variations next!
Pro Tips and Flavor Variations
Making ground venison jerky is pretty straightforward, but a few expert tweaks can really elevate your results. Whether you want to fine-tune the texture, boost the flavor, or experiment with different combinations, this section is packed with ideas to help you make the most out of every batch.
Pro Tips for Jerky Success
- Use lean meat only
Fat can cause jerky to spoil faster. If your venison isn’t lean enough, trim off excess fat or blend with lean ground beef or turkey. - Don’t skip the cure (if storing long-term)
Adding curing salt helps preserve your jerky and adds that classic cured flavor. It’s especially useful if you’re storing the jerky unrefrigerated or taking it on the go. - Marinate overnight for deeper flavor
While not required, letting the meat mixture sit in the fridge overnight helps the spices soak in for a bolder, more balanced taste. - Keep jerky strips even
Uniform thickness ensures everything dehydrates at the same rate—no crispy edges or underdone centers. - Test doneness the right way
Bend a cooled strip—if it bends without breaking but feels dry, it’s ready. If it snaps, it’s overdone. If it’s squishy, give it more time.
Flavor Variations to Try
Once you’ve mastered the basic ground venison jerky recipe, it’s easy to get creative. Here are some fun twists to keep your snack game strong:
- Sweet & Spicy
Add 1 tbsp honey and a pinch of cayenne for a hot-meets-sweet finish. - Smoky BBQ
Mix in 1 tsp smoked paprika and 1 tbsp BBQ sauce for a bold, grill-inspired flavor. - Teriyaki Style
Swap Worcestershire for teriyaki sauce and add a dash of sesame oil and ginger powder. - Peppered Garlic
Double the black pepper and garlic powder for a sharp, savory kick. - Maple Bourbon
Stir in 1 tbsp maple syrup and a splash of bourbon for a sweet, rich variation that’s especially great for fall.
Jerky is one of those wild game recipes where you can really let your taste buds lead the way. Whether you like it smoky, sweet, spicy—or all three—there’s no wrong way to flavor your batch. Coming up next: how to serve and enjoy your homemade masterpiece!
Serving Suggestions for Ground Venison Jerky
Now that you’ve got your ground venison jerky ready, it’s time to think about how to enjoy it. This jerky isn’t just a snack—it’s a versatile treat that can be part of a meal or a tasty addition to various dishes. Here are a few serving ideas to elevate your homemade jerky experience.
Perfect for Outdoor Adventures
- Trail mix: Combine your jerky with nuts, dried fruits, and some dark chocolate for a protein-packed, energizing trail mix.
- Hiking or camping fuel: Easy to pack, and it won’t spoil. Just throw a few strips in your backpack for a quick snack during your outdoor adventures.
Charcuterie Board Staple
- Add your homemade deer jerky to a charcuterie board with an assortment of cheeses, crackers, olives, and fresh fruits. The jerky’s smoky, savory flavor pairs beautifully with mild cheeses like cheddar, gouda, or brie.
Breakfast Boost
- Chop your jerky into small pieces and add it to scrambled eggs or an omelette. The high-protein snack will keep you full and satisfied throughout the morning.
Jerky Sandwiches
- For a twist on a classic sandwich, layer jerky with your favorite veggies, some leafy greens, and a spread like mustard or mayo. It adds a delicious crunch and bold flavor.
Soups & Stews
- Chop jerky into small pieces and toss it into soups, stews, or chili for a protein boost and a unique smoky taste. It works especially well in hearty, tomato-based soups.
On-the-Go
- Let’s not forget that jerky is perfect for on-the-go snacking. Whether you’re running errands, heading to work, or enjoying a road trip, a few strips of high-protein jerky can curb your hunger and fuel your day.
No matter how you choose to serve it, this ground venison jerky is more than just a snack—it’s an opportunity to get creative and elevate your meals. Whether you’re pairing it with drinks, sharing it at a party, or just keeping it on hand for those hunger pangs, you can’t go wrong. Now that you’ve got a few ideas, let’s wrap up with some helpful FAQs to keep you on track!
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ground venison jerky recipe
Ingredients
Basic Ingredients
- 1 lb ground venison – The leaner the better. If your venison is extra lean, you can mix in a tablespoon of olive oil for texture.
- 2 tbsp soy sauce – Adds a rich umami base.
- 1 tbsp Worcestershire sauce – Brings that deep savory tang.
- 1 tsp liquid smoke – For that classic smoky flavor without a smoker.
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground black pepper
- ½ tsp crushed red pepper flakes optional, for a spicy kick
- 1 tbsp brown sugar – Balances the salt and adds a touch of sweetness.
- ¼ tsp curing salt Prague Powder #1 – Optional, but great for longer shelf life and food safety, especially if you’re not refrigerating it immediately.
Tools You Might Need
- Mixing bowl
- Gloves for mixing by hand
- Jerky gun optional but super helpful for shaping uniform strips
- Dehydrator or oven
- Baking sheet + wire rack if using an oven
Ingredient Swaps & Add-Ins
- No liquid smoke? For a smoky twist swap in a pinch of smoked paprika.
- No brown sugar? For a natural sweetener use honey or maple syrup.
- Mixing meats? Combine ground beef or turkey with venison for a milder flavor.
Instructions
Step 1: Mix the Marinade
- In a large bowl, combine:
- Soy sauce
- Worcestershire sauce
- Liquid smoke
- Garlic powder
- Onion powder
- Black pepper
- Red pepper flakes (optional)
- Brown sugar
- Curing salt (if using)
Step 2: Blend in the Ground Venison
- Add the ground venison to the bowl and mix thoroughly. It’s easiest (and kind of fun) to use your hands here—just be sure to wear gloves if you have them.
- Pro Tip: Chill the meat for 30 minutes before mixing for easier handling and cleaner shaping.
Step 3: Form the Jerky Strips
- You’ve got two main options here:
- With a jerky gun: Load the meat mixture into the gun and pipe strips directly onto your dehydrator trays or a wire rack.
- Without a jerky gun: Place the mixture between two sheets of parchment paper and roll it out to about ¼-inch thickness. Use a pizza cutter or knife to slice it into strips.
Step 4: Dehydrate or Bake
- If using a dehydrator:
- Set to 160°F (71°C).
- Dry for 4–6 hours, checking for a firm yet flexible texture.
If using an oven:
- Preheat to 170°F (or lowest setting).
- Place the strips on a cooling rack placed atop a sheet pan.
- Leave the oven door slightly open to let the moisture out.
- Bake for 3–5 hours, flipping halfway through.
Notes
Conclusion: Why You’ll Love This Ground Venison Jerky
If you’ve been looking for an easy, delicious, and protein-packed snack, this ground venison jerky recipe is a total winner. It combines the rich, savory flavors of wild game with the satisfying texture of homemade jerky—all without the complicated steps or long prep times. You don’t need any fancy tools (though a jerky gun or dehydrator can make it even easier), and the ingredients are simple, yet flavorful.
Making jerky at home isn’t just about saving money—although that’s definitely a perk! It’s about having full control over the ingredients, whether you want a spicy, smoky, or sweet jerky that’s perfectly suited to your tastes. Plus, this recipe is an excellent way to turn extra venison into a versatile, long-lasting snack that’s perfect for any occasion.
Whether you’re sharing it with friends, packing it for a hike, or enjoying it during your next Netflix binge, this jerky will become your go-to snack. And if you decide to get creative with the flavors, the possibilities are endless!
So, grab that ground venison, mix up your seasoning, and start your jerky-making adventure. The best part? You’ll have homemade jerky that’s crazy good, easy to make, and totally satisfying. Enjoy!
FAQs: All Your Ground Venison Jerky Questions Answered
We get it—making homemade jerky can feel a little daunting if it’s your first time. But no worries! We’ve got answers to the most common questions to help you out. Here’s everything you need to know to make your ground venison jerky a success.
How long does venison jerky last?
Refrigerated: If you store it in an airtight container, your jerky will stay fresh for up to 2 weeks in the fridge.
Frozen: You can extend the shelf life by freezing jerky for up to 6 months. Just make sure it’s sealed tightly to prevent freezer burn.
Unrefrigerated: If you want to keep it at room temperature, make sure to add curing salt and store it in a vacuum-sealed bag or jar. It can last for 1-2 weeks.
Can I make jerky without a dehydrator?
Absolutely! If you don’t have a dehydrator, your oven is your best friend. Just set it to a low temperature (around 170°F) and prop the oven door slightly open to allow moisture to escape. It’ll take a bit longer than a dehydrator, but the results are just as delicious.
Can I use ground beef instead of venison?
Yes, you can! If you don’t have ground venison, you can use ground beef, turkey, or even pork. Just keep in mind that venison has a unique, leaner taste, so your jerky might be slightly richer with other meats.
What if my jerky turns out too tough or chewy?
If your jerky is too tough, it might have over-dried. Next time, reduce the drying time or check for doneness earlier. Jerky should bend without snapping, so make sure you test it by bending a cooled strip before you decide it’s done.
If it’s too chewy or moist, you might need a bit more drying time. Just pop it back into the dehydrator or oven and check it in 30-minute intervals.
How do I store venison jerky for long-term use?
For longer storage, you can vacuum-seal your jerky in small portions to keep it fresh. You can also store it in mason jars or vacuum-sealed bags for the best results. For added shelf life, consider freezing it.
Can I add different spices to my jerky?
Absolutely! This recipe is highly customizable. You can add spices like smoked paprika, chili powder, or even a touch of cinnamon for a unique flavor. Just make sure to taste-test the marinade before mixing it with the meat to get the right balance.