Ground Venison Jerky

Jerky strips on a black plate sprinkled with flaky salt.

5 from 1 vote

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.

Prep Time45

Cook Time3

Total Time3 45

Course: Snack

Cuisine: American, Barbecue, Snacks

Keyword: Ground Venison Jerky

Servings: people

Author: Susie Bulloch (heygrillhey.com)

Ingredients

2 pounds lean ground venison
2 Tablespoons 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 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