If you’ve ever wanted to make homemade jerky but don’t have a dehydrator, or prefer a recipe that’s simple, affordable, and full of flavor, this Ground Venison Jerky Recipe is going to be your new favorite. Using ground venison instead of whole cuts makes the jerky easier to chew, quicker to prepare, and perfect for customizing your favorite seasonings. It’s the ultimate high-protein, low-fat snack for hunters, hikers, or anyone who loves a good, savory bite on the go. Plus, making it at home means you control the flavor and quality, no mystery ingredients, just pure deliciousness!
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How to Make Ground Venison Jerky
Making this Ground Venison Jerky Recipe is surprisingly easy and doesn’t require fancy equipment. Instead of slicing whole cuts, we’ll be using ground venison, which means it mixes perfectly with seasonings and forms into thin, flavorful strips that dry evenly. The process involves blending your meat with a delicious jerky marinade, pressing it into strips (using a jerky gun or by hand), and then slowly drying it in an oven or dehydrator until it reaches that perfect chewy, jerky-like texture. In just a few hours, you’ll have a batch of protein-packed, homemade jerky ready to enjoy.
Ingredients for Ground Venison Jerky
- 2 lbs ground venison (lean, no added fat)
- ¼ cup soy sauce (for a rich, savory base)
- 2 tbsp Worcestershire sauce
- 2 tsp liquid smoke (optional, for that smoky flavor)
- 1 tbsp brown sugar (adds a touch of sweetness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp black pepper (freshly ground)
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp kosher salt
Optional Add-ins for Extra Flavor:
- 1 tsp mustard powder (for tang)
- 1 tsp cayenne pepper (if you like it spicy)
Instructions for Ground Venison Jerky
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Prepare the marinade
In a large mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and salt. Mix well until all seasonings are fully incorporated.
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Mix the meat
Add the ground venison to the bowl and use clean hands (or a spatula) to thoroughly mix the meat with the marinade. Ensure the seasoning is evenly distributed throughout the meat.
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Chill and marinate
Cover the bowl with plastic wrap and refrigerate for at least 4–6 hours (or overnight for deeper flavor).
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Shape the jerky strips
With a jerky gun: Load the marinated meat into the jerky gun and press it into even strips directly onto dehydrator trays or baking sheets lined with parchment paper.
Without a jerky gun: Spread the meat mixture onto a sheet of parchment paper, cover with another sheet, and roll it out to about ¼-inch thickness. Cut into strips with a knife or pizza cutter.
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Dry the jerky
Dehydrator method: Set the dehydrator to 160°F and dry for 4–6 hours, or until the jerky is firm and slightly chewy.
Oven method: Preheat oven to 170°F (or the lowest setting). Place strips on a wire rack over a baking sheet and dry for 4–6 hours, turning halfway through. Keep the oven door slightly ajar for airflow.
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Check for doneness
The jerky should be dry but still slightly pliable when bent. It shouldn’t snap like a cracker.
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Cool and store
Let the jerky cool completely before transferring it to an airtight container or vacuum-sealed bag. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Tips for Making Ground Venison Jerky
- Keep it lean: Venison is naturally lean, which is great for jerky. Avoid adding extra fat, as it can spoil quickly.
- Don’t skip marinating: Letting the meat sit in the seasonings overnight gives it the best flavor.
- Use a jerky gun for consistency: This helps make even strips that dry at the same rate.
- Check dryness carefully: Over-drying can make jerky brittle; under-drying can lead to spoilage. Aim for a chewy but firm texture.
- Vacuum seal for freshness: If making a big batch, vacuum sealing keeps your jerky fresh for months in the freezer.
What to Serve With Ground Venison Jerky
Ground venison jerky makes a fantastic on-the-go snack, but it can also be part of a well-rounded spread:
- Cheese & Charcuterie Boards: Pair your jerky with sharp cheddar, smoked gouda, or pepper jack alongside crackers, olives, and pickles for a hearty, protein-packed board.
- Trail Snacks: Combine with mixed nuts, dried fruit, and granola for the ultimate trail mix to fuel long hikes or road trips.
- Fresh Fruit & Veggies: The salty, savory flavors of venison jerky go perfectly with crisp apple slices, grapes, or carrot sticks, balancing out the richness with freshness.
- Game-Day Platters: Serve with chips, pretzels, and a variety of dips like spicy mustard, creamy ranch, or sriracha mayo for a crowd-pleasing snack.
- Craft Beverages: Jerky pairs incredibly well with cold beer, hard cider, or even a smoky bourbon for an elevated snacking experience.
Ingredient Substitutes for Ground Venison Jerky
- Ground Venison: If you don’t have venison, you can substitute ground beef (90/10), ground turkey, or ground elk. Keep it lean to prevent spoilage.
- Soy Sauce: Use tamari (for a gluten-free option) or coconut aminos for a slightly sweeter, lower-sodium alternative.
- Worcestershire Sauce: Swap with balsamic vinegar plus a pinch of anchovy paste or soy sauce for similar depth of flavor.
- Liquid Smoke: If you don’t have it, use smoked paprika or try grilling the jerky briefly before drying for a natural smoky taste.
- Brown Sugar: Replace with honey, maple syrup, or coconut sugar for a different sweetness profile.
- Spices: Play with flavors, cumin, chili powder, coriander, or curry powder can add unique twists to your jerky.
Recipe Variations for Ground Venison Jerky
- Spicy Kick Jerky: Add 1–2 tsp cayenne pepper and 1 tbsp hot sauce to the marinade for a fiery, bold flavor.
- Sweet & Smoky Jerky: Increase brown sugar to 3 tbsp, add 1 tsp smoked paprika, and a touch of honey or maple syrup for a sweet, campfire-like taste.
- Teriyaki-Style Jerky: Swap half the soy sauce with teriyaki sauce, add 1 tbsp rice vinegar, and a sprinkle of sesame seeds before drying.
- Peppercorn Jerky: Press coarsely cracked black pepper onto the strips after shaping for a strong, peppery bite.
- Garlic-Lovers Jerky: Double the garlic powder and add 1–2 tsp minced fresh garlic for an extra garlicky punch.
- Herb-Infused Jerky: Mix in 1 tsp dried thyme and 1 tsp oregano for an earthy, herbaceous flavor.
FAQs About Ground Venison Jerky
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Do I need a dehydrator to make venison jerky?
Not at all! While a dehydrator gives consistent results, you can easily make jerky in the oven at its lowest temperature with the door slightly open for airflow.
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How long does homemade ground venison jerky last?
Stored in an airtight container in the fridge, it lasts up to 2 weeks. For long-term storage, vacuum seal and freeze it for up to 6 months.
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Why use ground venison instead of whole cuts?
Ground venison absorbs marinades more evenly, creates a softer chew, and doesn’t require slicing thin strips like traditional jerky, making it quicker and easier to prepare.
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Can I make this jerky less salty?
Yes! Reduce soy sauce or use low-sodium soy sauce. Adding a bit more sugar or honey can also balance out the flavors without losing taste.
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Do I need a jerky gun?
A jerky gun makes shaping strips easier and more uniform, but it’s optional. You can simply roll out the meat between parchment sheets and cut into strips with a knife or pizza cutter.
Final Thoughts
This Ground Venison Jerky Recipe is more than just a snack, it’s a homemade, high-protein treat that you can truly make your own. Whether you prefer it spicy, sweet, smoky, or perfectly balanced, the beauty of making jerky at home is having full control over the flavor and ingredients. It’s easy to prepare, great for on-the-go energy, and a fantastic way to make the most of your venison harvest. Once you taste this chewy, flavorful jerky, you’ll never want to settle for store-bought again.
Ingredients
- 2 lbs ground venison (lean, no added fat)
- ¼ cup soy sauce (for a rich, savory base)
- 2 tbsp Worcestershire sauce
- 2 tsp liquid smoke (optional, for that smoky flavor)
- 1 tbsp brown sugar (adds a touch of sweetness)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp black pepper (freshly ground)
- ½ tsp red pepper flakes (optional, for heat)
- 1 tsp kosher salt
Optional Add-ins for Extra Flavor:
- 1 tsp mustard powder (for tang)
- 1 tsp cayenne pepper (if you like it spicy)
Instructions
- Prepare the marinade
In a large mixing bowl, combine soy sauce, Worcestershire sauce, liquid smoke, brown sugar, garlic powder, onion powder, smoked paprika, black pepper, red pepper flakes, and salt. Mix well until all seasonings are fully incorporated.
- Mix the meat
Add the ground venison to the bowl and use clean hands (or a spatula) to thoroughly mix the meat with the marinade. Ensure the seasoning is evenly distributed throughout the meat.
- Chill and marinate
Cover the bowl with plastic wrap and refrigerate for at least 4–6 hours (or overnight for deeper flavor).
- Shape the jerky strips
With a jerky gun: Load the marinated meat into the jerky gun and press it into even strips directly onto dehydrator trays or baking sheets lined with parchment paper.
Without a jerky gun: Spread the meat mixture onto a sheet of parchment paper, cover with another sheet, and roll it out to about ¼-inch thickness. Cut into strips with a knife or pizza cutter.
- Dry the jerky
Dehydrator method: Set the dehydrator to 160°F and dry for 4–6 hours, or until the jerky is firm and slightly chewy.
Oven method: Preheat oven to 170°F (or the lowest setting). Place strips on a wire rack over a baking sheet and dry for 4–6 hours, turning halfway through. Keep the oven door slightly ajar for airflow.
- Check for doneness
The jerky should be dry but still slightly pliable when bent. It shouldn’t snap like a cracker.
- Cool and store
Let the jerky cool completely before transferring it to an airtight container or vacuum-sealed bag. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
