Juicy Ground Venison Jerky

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Here is my tried-and-true ground venison jerky recipe, with a simple marinade that uses everyday pantry ingredients, and just the right balance of salt, pepper, and seasonings to bring out the meat’s natural flavor.

This jerky has become our go-to snack for camping trips and long hikes. I typically make a double batch because it disappears so quickly in our house. Nothing beats having homemade jerky ready to grab and go, right?

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 and affect the texture. 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 like the top round or bottom round. 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.

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 (93/7 or leaner), 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 an extra ½ teaspoon of salt since it’s less salty than soy sauce.
• Red pepper flakes: Feel free to skip these if you don’t like heat, or try cayenne pepper (use ½ teaspoon), chipotle powder, or hot paprika for different spicy flavors.
• Ground coriander: You can leave this out or replace it with ground cumin for a different but nice flavor profile. Some folks also like to use ground fennel seed instead.

Watch Out for These Mistakes While Making

The biggest challenge when making ground venison jerky is getting the moisture content right – too much moisture can lead to spoilage, while too little will make your jerky overly dry and crumbly. To achieve the perfect texture, make sure to thoroughly mix all seasonings into the meat and let it marinate for at least 4 hours (or overnight) before drying. Another common mistake is making the meat strips too thick – aim for consistent, thin strips about 1/4 inch thick when spreading the mixture onto your dehydrator trays or baking sheets. Temperature control is crucial too – drying at too high a temperature can cook the meat instead of properly dehydrating it, so maintain a steady temperature between 145-155°F throughout the process. For food safety, always use a meat thermometer to ensure the internal temperature reaches 160°F at the beginning of the drying process, then reduce the heat to continue dehydrating until the jerky bends and cracks, but doesn’t break.

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 adding it to cheese boards alongside sharp cheddar, smoked gouda, and some crispy crackers for a really nice mix of textures and flavors. For hiking or road trips, try pairing your jerky with mixed nuts, dried fruit, and some dark chocolate – it makes for an awesome high-protein snack pack that’ll keep you going. If you’re serving it at home, a cold beer or crisp cider makes for a really nice drink pairing that brings out the savory flavors of the jerky.

Storage Instructions

Pack: Once your venison jerky has completely cooled, pack it in an airtight container or zip-top bag. For the best results, throw in a food-grade silica packet to keep moisture at bay. If stored properly at room temperature, your jerky will stay good for about 2 weeks.

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 weeks. Just remember to let it come to room temperature before eating – the flavors are better that way!

Freeze: If you’ve made a big batch, you can freeze your jerky for up to 6 months. Place it in a freezer-safe bag, squeeze out as much air as possible, and label it with the date. When you’re ready to eat, just thaw it in the fridge overnight.

Preparation Time	15-30 minutes
Cooking Time	150-180 minutes
Total Time	165-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2000
• Protein: 180-200 g
• Fat: 100-120 g
• Carbohydrates: 20-30 g

Ingredients

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

Step 1: Preheat the Smoker

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

Select your favorite hardwood for smoking.

If you prefer a robust smoke flavor, opt for strong woods like hickory or oak.

For a more subtle taste, use mild woods such as apple or maple.

Step 2: Prepare the Ground Venison Mixture

Place your ground venison in a large bowl.

Add all the seasonings and ingredients you have prepared, and use your hands to mix thoroughly.

Ensure that the seasonings are evenly distributed throughout the meat mixture.

Step 3: Form the Jerky Sticks

If you have a jerky cannon, fill it with the seasoned venison and extrude the jerky onto flat racks, making sure the sticks are not overlapping or touching.

Without a cannon, place the venison between two sheets of parchment paper.

Use a rolling pin to roll the meat to an even thickness of 1/8th inch.

With a sharp knife or pizza cutter, cut the flattened venison into strips.

Remove the top sheet of parchment, position your flat rack on the meat, carefully flip, then remove the bottom sheet of parchment.

Gently separate the jerky strips on the rack to ensure proper airflow.

Step 4: Dehydrate the Ground Venison Jerky

Place the jerky-topped flat racks on the grill grates inside your smoker.

Close the lid and allow the jerky to smoke for 2.5-3 hours.

The jerky should shrink in size, develop a dark red color, and bend without breaking when ready.

Use an instant-read thermometer, if available, to confirm the internal temperature of the jerky strips has reached above 165 degrees F for food safety.

Step 5: Cool, Store, and Enjoy

Once smoking is complete, allow the jerky strips to cool entirely on the rack.

Transfer the cooled jerky to a zip top bag for storage.

Store your jerky in the refrigerator, where it will stay fresh for up to 2 weeks.

Enjoy this flavorful, home-smoked venison jerky as a convenient and tasty snack!