Ground Venison Jerky
On November 08, 2024
This post may contain affiliate links. Please read our disclosure policy.
Turning your venison into a sweet, spicy treat that’s as tender as it is delicious is super easy with this smoked Ground Venison Jerky recipe.
Ground Venison Jerky
If you’ve got venison leftover from deer season, then boy do I have the recipe for you. My Ground Venison Jerky recipe helps you transform your venison into incredible, homemade jerky. Each bite delivers the perfect balance of sweet, spicy, and totally smoky, The tender, snappy texture that makes this jerky absolutely irresistible. This recipe takes lean ground venison and infuses it with classic jerky seasonings like soy sauce, Worcestershire, and a blend of spices that complement the mild game flavor perfectly. Whether you’re looking for a protein-packed snack for your next outdoor outing, or a delicious way to use your venison, this recipe delivers amazing results every time. So head to the backyard, and let’s smoke some jerky.
What is ground venison?
Venison is deer meat, and it’s particularly popular during the fall season. Ground venison offers all the rich flavor of deer meat in a form that’s perfect for everything from burgers to meatballs. Compared to beef, venison has a distinctly deep, earthy flavor profile, and is leaner. This lean quality makes it especially perfect for jerky. You can use ground venison in everything from hearty chilis to savory meatloaves, but turning it into jerky might just be my favorite way to enjoy this flavorful meat.
Where to Get Ground Venison
While many folks get their venison during deer season in the fall, you don’t have to wait for that time of year to make this amazing jerky. Many local butcher shops carry ground venison, and some grocery stores are beginning to offer it in their specialty meat sections. You can also find it through online meat retailers, though keep in mind that venison typically costs quite a bit more than traditional meats. If you’re having trouble locating ground venison locally, ask your butcher. They can often special order it for you.
Recipe Ingredients
The venison may be tough to find, but once you have it, the rest is a cinch. You just need these pantry staples, and you’re ready to make some jerky:
- 2 pounds ground venison
- 2 Tablespoons light brown sugar
- 2 Tablespoons soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper (fresh ground)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes (optional)
Methods for Dehydrating Ground Jerky
I made my jerky using my smoker, but you’ve got several options when it comes to dehydrating jerky. Using a smoker like I did, you’ll want to smoke your jerky for 2 ½-3 hours at 170 degrees F. If you don’t have a smoker, you can simply replace the smoking step with one of the following:
- Food dehydrator. If you’re using a food dehydrator, simply arrange your strips on the trays, and follow the manufacturer instructions. Make sure to leave space between each piece so the air can circulate.
- Kitchen oven. If you don’t have a smoker or food dehydrator, that’s okay. You can make jerky in your kitchen oven just as easily. Arrange your strips on an elevated baking sheet, and follow the smoker directions.
Forming Ground Jerky Sticks
Ready for some hands-on fun? That’s good, because you get to shape your seasoned venison into perfect jerky pieces. I highly recommend using a jerky cannon for this step. It’s like a giant meat caulking gun that helps you create uniform sticks or strips quickly and easily.
If you don’t have one, you can go old school by placing your seasoned venison between two pieces of parchment paper and rolling it out to an even ⅛-inch thickness. Then just cut it into strips with a sharp knife. The key is keeping the thickness consistent so everything dries evenly.
How Long to Dehydrate Venison Jerky
When smoking ground venison jerky, plan on about 2 ½-3 hours of total time for the perfect dried texture. Keep in mind that this timing can vary depending on your smoker’s consistency and the humidity in your area. You want the internal temperature of your jerky reading at 165 degrees with a reliable meat thermometer, and for the strips to bend without breaking. Once there, your jerky is ready to cool and enjoy.
How to Make Ground Venison Jerky
You’ve got all the ground venison knowledge, and now, it’s time to make some jerky. Just follow these simple steps so your whole family can enjoy this savory snack:
- Season the jerky. Combine your ground venison with all those tasty seasonings in a large bowl. Wear some gloves to mix it thoroughly, so every bite is perfectly seasoned.
- Form the jerky into sticks. Load up your jerky cannon (or make by hand as outlined above) and create uniform strips. Remember to leave space between pieces on your racks so you get proper air flow.
- Cook the ground venison jerky. Get your smoker running steady at 170 degrees F. Choose your favorite hardwood. I went with hickory, but apple or maple would add a robust, smoky flavor as well. Smoke your strips for 2.5-3 hours, keeping an eye on the temperature and color. When they hit 165 degrees F internal temp and bend without breaking, your jerky is ready to cool.
- Cool and enjoy. Make sure to allow the jerky to cool fully while still on the jerky racks before eating or storing. Once you can pick it up comfortably, feel free to chow down.
Storage and Shelf Life
Your Ground Venison Jerky will stay fresh and delicious up to a week. You can store some jerkies on the counter, but because this recipe doesn’t use curing salts, you want it stored cold. You want to keep it stored in a gallon zip-top bag or other airtight container in your fridge. I wouldn’t worry about it too much. Once your family sinks their teeth in, this jerky will disappear faster than you can imagine.
More Jerky Recipes
If you still can’t get enough jerky, you’re in luck. I’ve got jerky recipes that make perfect, protein-packed snacks for hiking, camping, or just satisfying those savory cravings. Check out these other awesome jerky recipes in the Hey Grill Hey App or your Recipe Library:
Ground Venison Jerky Recipe
Time to fire up the smoker, and turn your venison into some incredibly delicious jerky. Once you’ve enjoyed your batch, I’d love to hear how it turned out. Drop a comment below and don’t forget to give it a 5-star rating. You can also share some photos of your jerky with they Hey Grill Hey community on Facebook and Instagram by tagging @heygrillhey.
If you want to take your BBQ game to a whole new level, check out The Grill Squad. I’ve got full-length courses with videos and workbooks on all your favorite smoked meats. Plus, some of my expert friends guide you through backyard pizza, meal prepping, and a whole lot more. It’s a must for any serious Backyard BBQ Hero.
Ground Venison Jerky
Ingredients
- 2 pounds lean ground venison
- 2 Tablespoons light brown sugar
- 2 Tablespoons soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons Kosher salt
- 2 teaspoons black pepper freshly ground
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes optional
Instructions
- Preheat the smoker. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Strong woods like hickory or oak will give you a robust smoke flavor, mild woods like apple or maple will be more subtle.
- Make the ground venison mixture. Place the ground venison in a large bowl. Add all remaining ingredients and combine with hands to distribute the seasonings evenly through the meat.2 pounds lean ground venison, 2 Tablespoons light brown sugar, 2 Tablespoons soy sauce, 2 Tablespoons Worcestershire sauce, 2 teaspoons Kosher salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon ground coriander, 1 teaspoon red pepper flakes
- Form the jerky sticks. Fill a jerky cannon and extrude the jerky onto flat racks at your desired length. Be sure the jerky isn't overlapping or touching other pieces. If you don't have a cannon, place the seasoned venison between two sheets of parchment paper. Roll the meat to an even 1/8th inch thickness using a rolling pin. Cut the flattened venison into strips using a sharp knife or pizza cutter. Remove the top sheet of parchment, place your flat rack on top of the meat, and carefully flip the whole thing over. Remove the remaining sheet of parchment paper and gently separate the jerky strips on the rack.
- Dehydrate the ground venison jerky. Place the jerky topped flat racks on the grill grates, close the lid, and smoke for 2.5-3 hours total. The jerky will have shrunk in size, picked up a dark red color, and bend without breaking when it is finished. If you have an instant read thermometer, you can check to make sure the strips have cooked above 165 degrees F.
- Cool, store, and enjoy. Allow your jerky strips to cool completely on the rack before transferring to a zip top bag. This jerky will last for 2 weeks in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
