The Ultimate Ground Venison Jerky Recipe in 3 Simple Stages

There is a specific, primal satisfaction in making your own cured meats, but nothing beats the smell of hickory and black pepper filling the kitchen on a Saturday afternoon. If you have a freezer full of game meat from the last hunting season, this ground venison jerky recipe is, hands down, the best way to clear some space. unlike whole-muscle jerky, which can sometimes be tough enough to pull a tooth out, using ground meat results in a tender, bite-through texture that is incredibly satisfying.

I started making this years ago because I was tired of the jaw workout required by traditional cuts. This version is softer, packs more flavor because the cure penetrates the meat instantly, and is incredibly forgiving for beginners. Whether you are packing a snack for a hiking trip or just need something salty to go with a cold beer, this ground venison jerky recipe delivers that perfect balance of smoky, salty, and savory.

Why You’ll Love This Ground Venison Jerky Recipe

If you have never made jerky from ground meat before, you are in for a treat. Here is why this method often beats the traditional sliced meat technique:

• Tender Texture: Because the meat fibers are broken down, the result is a “bite-through” consistency that is much easier to chew than sliced whole muscle.
• Faster Prep Time: There is no need to marinate for 24 hours. Since you mix the seasoning directly into the meat, the flavor absorption is immediate.
• Consistency: Using a jerky gun or a rolling pin ensures every piece is the exact same thickness, meaning it dries evenly without burning the edges.
• Versatility: This is the ultimate ground venison jerky recipe for customization. You can easily adjust the spice level without worrying about overpowering the meat.

Ingredients & Substitutions

The secret to a great jerky isn’t just the meat; it’s the balance of salt, cure, and aromatics. Here is what you need to make this ground venison jerky recipe shine.

• Ground Venison: You need lean meat. I aim for at least 90/10 lean-to-fat ratio. Fat is the enemy of jerky; it doesn’t dry out and will go rancid, spoiling your hard work.
• Curing Salt (Prague Powder #1): This is non-negotiable for safety if you plan to keep the jerky for more than a few days. It prevents botulism and gives the jerky that classic reddish color and cured flavor.
• Soy Sauce & Worcestershire Sauce: These add the umami depth and salt base. I prefer low-sodium soy sauce so I can control the saltiness better.
• Liquid Smoke: Since most of us are using dehydrators or ovens, not smokers, a high-quality Hickory or Mesquite liquid smoke provides that campfire flavor.
• Spices: A blend of garlic powder, onion powder, cracked black pepper, and red pepper flakes for heat.
• Cold Water: This acts as a binder to help dissolve the cure and spices, making it easier to mix into the meat.

Substitutions:

• No Venison? This works perfectly as a ground jerky recipe using lean ground beef (93% lean or higher) or even turkey.
• Gluten-Free: Swap the soy sauce for Tamari or Coconut Aminos.
• No Jerky Gun? No problem. You can roll the meat out between two sheets of parchment paper and slice it with a pizza cutter.

How to Make Ground Venison Jerky Recipe

Making jerky is a process of patience, but the active work is actually quite minimal. Follow these steps closely to ensure safety and flavor.

Phase 1: The Mix (Creating the Bind)

The most common mistake people make with a ground venison jerky recipe is under-mixing. You aren’t making hamburgers; you need the meat to become sticky.

1. In a small bowl, whisk together the cold water, soy sauce, Worcestershire sauce, liquid smoke, curing salt, and dry spices. Ensure the curing salt is completely dissolved.
2. Place your ground venison in a large mixing bowl. Pour the liquid mixture over the meat.
3. Chef’s Tip: Use your hands to mix. You need to knead the meat vigorously for about 3–5 minutes. You are looking for protein extraction—the meat should become tacky, sticky, and pale. If it doesn’t stick to your hand when you turn it upside down, keep mixing. This ensures the jerky holds its shape and doesn’t crumble when dried.

Phase 2: Forming the Strips

Consistency is key. If some pieces are thick and others are thin, some will be raw while others are brittle.

1. Jerky Gun Method: Load your meat mixture into the jerky gun. Squeeze strips onto your dehydrator trays or a wire rack, leaving a little space between each strip for airflow.
2. Rolling Pin Method: Place a ball of meat between two large sheets of parchment paper. Roll it out until it is uniformly 1/4 inch thick. Peel off the top layer of paper and use a pizza cutter or knife to slice into strips. Transfer these strips to your racks.

Phase 3: The Drying Process

You can use a dehydrator, an oven, or a smoker for this ground venison jerky recipe.

1. Dehydrator (Recommended): Set your dehydrator to 160°F (71°C). This is the safe temperature to kill bacteria in ground meat. Dry for 4 to 6 hours.
2. Oven Method: Set your oven to its lowest setting (usually 170°F). Prop the door open slightly with a wooden spoon to allow moisture to escape. This usually takes 5 to 7 hours.
3. The Check: Start checking at the 4-hour mark. To test, take a piece off and let it cool for 5 minutes (warm jerky feels softer than it actually is). Bend the jerky. It should bend and crack the surface but not snap in half. If it breaks cleanly, it is over-dried. If it feels mushy, it needs more time.

Expert Tips for Perfect Results

I have ruined a few batches in my time, so learn from my mistakes to nail this ground venison jerky recipe on your first try.

• Blot the Grease: About halfway through the drying process (around hour 2 or 3), you might see little beads of oil surfacing on the meat. Take a paper towel and gently pat the jerky dry. Removing this surface fat helps the jerky store longer.
• Don’t Overcrowd: Airflow is everything. If the strips are touching, they will steam instead of dry. Give them room to breathe.
• Chill the Meat: If you are using a jerky gun, chill the meat mixture in the fridge for 30 minutes before shooting. Cold fat and protein hold their shape better, resulting in cleaner strips.
• Safety First: When dealing with wild game, specifically for a deer jerky recipe, always ensure your internal temperature hits 160°F. If your dehydrator only goes to 145°F, you should pre-bake the strips in the oven at 300°F for 10 minutes before dehydrating to ensure safety.

Storage & Reheating

Once your jerky is done, let it cool completely on the racks. If you bag it while it’s warm, condensation will form, leading to mold.

• Room Temperature: Store in an airtight container or Mason jar in a cool, dark pantry for up to 2 weeks.
• Refrigerator: Extends shelf life to about 1–2 months.
• Freezer: For long-term storage (up to 6 months), vacuum seal the jerky. This is how I keep my ground venison jerky recipe fresh until the next hunting season.

Reheating? Jerky is meant to be eaten cold, but if you want to revive the aroma, you can wrap it in a paper towel and microwave it for 10 seconds. It brings the oils back to the surface and smells like it just came out of the smoker.

Serving Suggestions

This jerky stands on its own, but it pairs beautifully with other rustic flavors. I love serving this on a charcuterie board alongside sharp cheddar cheese, pickled jalapeños, and smoked almonds. It is also the ultimate road trip fuel.

If you process your own deer, you likely have various cuts of meat. While the lean grind is perfect for this jerky, you might end up with trimmings that have too much fat or silver skin. Don’t waste them! Those trimmings are excellent when ground up for a rich, hearty dinner. I highly recommend trying this meat sauce recipe with your fattier grind—it pairs perfectly with pappardelle pasta and a glass of red wine.

However, for the leanest grind you have, stick to this ground venison jerky recipe for the best results.

Conclusion

Mastering this ground venison jerky recipe is a game-changer for home cooks and hunters alike. It transforms humble ground meat into a gourmet snack that costs a fraction of store-bought brands. The texture is perfect—chewy but yielding—and the flavor is customizable to whatever spices you have in your cupboard.

Once you try this method, you will find yourself buying extra ground beef just to make it during the off-season. It really is that addictive.

Did you make this recipe? I’d love to hear how it turned out! Rate the recipe below and let me know if you added any secret spices to your mix.

Common Questions About Ground Venison Jerky Recipe

Can I make this without a dehydrator?

Yes, absolutely. You can use your oven. Set it to the lowest possible temperature (ideally 170°F or lower). Place the jerky strips on wire racks over baking sheets to catch drips. Prop the oven door open slightly with a wooden spoon to allow humidity to escape. It works just as well as a ground jerky recipe made in a machine, though it might take slightly longer.

Do I really need to use Curing Salt (Pink Salt)?

If you plan to eat the jerky within 2 or 3 days and keep it in the fridge, you can skip it. However, for any traditional venison jerky that is stored at room temperature, curing salt is essential. It prevents botulism, which thrives in low-oxygen environments (like the inside of a drying piece of meat). It also gives the jerky that distinct “cured” flavor.

Why is my jerky greasy?

This usually happens if the meat wasn’t lean enough. Venison is naturally lean, but if you added pork fat to your grind, it might seep out. When making a deer jerky recipe, try to keep the fat content below 10%. If it is greasy, blot it frequently with paper towels during the drying process.

Can I use frozen ground meat?

Yes! In fact, using meat that has been previously frozen is often safer as the freezing process can help destroy some parasites found in wild game. Just make sure to thaw it completely in the refrigerator before mixing your ingredients for this ground venison jerky recipe.

How do I know when the jerky is done?

The “Bend Test” is the most reliable method. Take a piece out of the dehydrator and let it cool for 5 minutes. Bend it gently. It should bend and the surface fibers should crack, but it should not snap in half (too dry) or just fold without cracking (too wet).