Best Ground Venison Jerky Recipe

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Making your own jerky at home might seem like a daunting task, especially if you’re new to working with venison. Between finding the right cut of meat, getting the seasoning just right, and figuring out the proper drying time, there’s quite a bit to consider when tackling homemade jerky for the first time.

But don’t worry – this ground venison jerky recipe takes away all the guesswork. It’s easier to make than traditional sliced jerky, requires minimal prep time, and gives you full control over the flavors and ingredients you use. Plus, it’s a great way to use up that venison taking up space in your freezer.

What Kind of Ground Venison Should I Use?

For making jerky, you’ll want to start with the leanest ground venison possible – ideally with a fat content of 10% or less. The leaner the meat, the better your jerky will turn out since excess fat can cause the jerky to spoil more quickly. If you’re grinding the venison yourself, trim away as much of the silver skin and fat as possible before grinding, and consider using cuts from the hindquarters which tend to be the leanest. If you’re buying pre-ground venison, ask your butcher about the fat content or look for packages labeled as “extra lean.” Just make sure your ground venison is fresh and has been properly handled and stored, as food safety is especially important when making jerky.

Options for Substitutions

Making jerky at home? Here are some helpful substitution tips to keep in mind:

• Ground venison: If you can’t get venison, lean ground beef (93% lean or higher), ground turkey, or ground bison work well too. Just make sure to choose the leanest option possible since fat can make jerky spoil faster.
• Brown sugar: You can swap brown sugar with honey or maple syrup (use 1½ tablespoons instead), or coconut sugar for a 1:1 replacement. For a sugar-free version, try monk fruit sweetener.
• Soy sauce: Coconut aminos or tamari make great gluten-free alternatives. If using coconut aminos, you might want to add a bit more salt since it’s less salty than soy sauce.
• Worcestershire sauce: Try a mix of soy sauce and apple cider vinegar (1:1 ratio) with a pinch of sugar, or use additional soy sauce with a splash of balsamic vinegar.
• Red pepper flakes: Since this is optional, you can skip it or try cayenne pepper (use half the amount), chipotle powder, or fresh ground black pepper for different heat options.

Watch Out for These Mistakes While Making

The biggest challenge when making ground venison jerky is getting the moisture content right – too wet and your jerky won’t dry properly, too dry and it’ll become brittle and unpleasant to eat. To achieve the perfect texture, make sure to drain any excess liquid from your meat mixture before forming the strips, and pat them dry with paper towels if needed. Another common mistake is making the strips too thick or uneven – aim for a consistent 1/4 inch thickness throughout to ensure even drying and prevent some parts from becoming overdone while others remain underdone. For the best results, check your jerky’s progress every hour during drying, and remember that it’s done when it bends and cracks but doesn’t break – if you wait until it’s completely rigid, you’ve gone too far. Finally, letting the seasoned meat rest in the refrigerator for at least 8 hours (or overnight) before drying allows the flavors to fully develop and helps create a better final product.

What to Serve With Venison Jerky?

Venison jerky is perfect for snacking on its own, but it’s also great as part of a bigger spread. I love putting it out on a cheese board with sharp cheddar, smoked gouda, and some crisp apple slices to balance the salty-sweet flavors of the jerky. For hiking or road trips, try packing it with some mixed nuts, dried fruit, and dark chocolate pieces for a satisfying trail mix combo. Since jerky can be pretty salty, having some cold beverages nearby is always a good idea – think crisp beer, sparkling water with lime, or even unsweetened iced tea.

Storage Instructions

Keep Fresh: Once your venison jerky has completely cooled, place it in an airtight container or zip-top bag. It’ll stay good at room temperature for about 2 weeks if stored in a cool, dry place. Adding a food-grade silica packet can help keep moisture away and extend shelf life.

Refrigerate: Want your jerky to last longer? Pop it in the fridge in an airtight container, and it’ll stay fresh for up to 3-4 months. Just remember to let it come to room temperature before eating – the flavors are better that way!

Freeze: For the longest storage option, you can freeze your jerky in a freezer-safe bag with the air squeezed out. It’ll keep well for up to 6 months. When you’re ready to eat it, just transfer what you need to the fridge overnight to thaw.

Preparation Time	20-30 minutes
Cooking Time	150-180 minutes
Total Time	170-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 160-180 g
• Fat: 80-100 g
• Carbohydrates: 20-30 g

Ingredients

• 2 pounds lean minced venison
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons worcestershire sauce
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons powdered garlic
• 2 teaspoons powdered onion
• 1 teaspoon ground coriander
• 1 teaspoon crushed red pepper flakes (optional)

Step 1: Preheat the Smoker

Begin by preheating your smoker to 160-170 degrees F.

Choose a hardwood based on your preferred smoke flavor: strong woods like hickory or oak for a robust flavor, or mild woods like apple or maple for a more subtle taste.

Step 2: Prepare the Ground Venison Mixture

Place the ground venison in a large bowl.

Add all remaining ingredients and use your hands to mix thoroughly, ensuring the seasonings are evenly distributed throughout the meat.

Step 3: Form the Jerky Sticks

Using a jerky cannon, fill it with the seasoned venison mixture and extrude the jerky onto flat racks at your desired length.

Ensure that the jerky pieces are neither overlapping nor touching.

If you don’t have a jerky cannon, place the seasoned venison between two sheets of parchment paper and roll it to an even 1/8th inch thickness using a rolling pin.

Cut the flattened venison into strips with a sharp knife or pizza cutter.

Remove the top parchment sheet, place a flat rack on top of the meat, flip it over carefully, remove the remaining parchment sheet, and gently separate the jerky strips on the rack.

Step 4: Dehydrate the Jerky

Place the flat racks topped with jerky onto the grill grates.

Close the smoker lid and let the jerky smoke for 2.5 to 3 hours.

The jerky will shrink, develop a dark red color, and should bend without breaking once finished.

If you have an instant-read thermometer, ensure the internal temperature of the jerky strips exceeds 165 degrees F.

Step 5: Cool, Store, and Enjoy

Allow the jerky strips to cool completely on the rack.

Once cooled, transfer them to a zip-top bag for storage.

This homemade jerky can be kept in the refrigerator for up to 2 weeks.

Enjoy your smoky, flavorful snack!