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Close-up of homemade ground venison jerky strips arranged on a wire rack with a rustic wooden background, showcasing the dark, smoky texture.

ground venison jerky recipe

taketorecipes
Discover a crazy good and easy ground venison jerky recipe! Perfect for snacking, packed with protein, and simple to make at home
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Prep Time 15 minutes
Total Time 15 minutes
Course Snack
Cuisine American, Wild Game
Calories 190 kcal

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

Making ground venison jerky at home is a game-changer for anyone who loves wild game recipes or just craves a high-protein snack. It’s easy, customizable, and perfect for any occasion—whether you’re snacking on it during a road trip or adding it to a charcuterie board for guests. With just a few basic ingredients, you’ll have jerky that’s not only healthier than store-bought but also crazy good.