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ground venison jerky recipe strips on a wooden board

Smoky & Chewy Ground Venison Jerky

This ground venison jerky recipe uses a dehydrator or oven to create tender, bite-through strips with a smoky hickory flavor. Perfect for clearing out the freezer and packing high-protein snacks.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Appetizer, Snack
Cuisine American
Servings 10 servings
Calories 80 kcal

Equipment

  • Dehydrator or Oven
  • Jerky Gun or Rolling Pin
  • Mixing Bowl
  • Wire Racks

Ingredients
  

Jerky Base

  • 1 lb Ground Venison (90/10 lean) Or lean ground beef
  • 0.25 tsp Prague Powder #1 (Curing Salt) Essential for safety
  • 0.25 cup Cold Water Acts as binder
  • 2 tbsp Soy Sauce Low sodium preferred
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Liquid Smoke Hickory or Mesquite
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cracked Black Pepper
  • 0.5 tsp Red Pepper Flakes Optional for heat

Instructions
 

  • The Mix: 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.
  • Place your ground venison in a large mixing bowl. Pour the liquid mixture over the meat.
  • Using your hands, knead the meat vigorously for 3–5 minutes. The meat should become tacky, sticky, and pale (protein extraction). It should stick to your hand when turned upside down.
  • Forming Strips: Load the mixture into a jerky gun and squeeze strips onto dehydrator trays. Alternatively, roll the meat between parchment paper to 1/4 inch thickness and slice into strips.
  • Drying: Set your dehydrator to 160°F (71°C). Dry for 4 to 6 hours. (If using an oven, set to lowest temp/170°F and prop door open slightly).
  • Blot any grease beads that appear on the surface with a paper towel around the 2-3 hour mark.
  • The Check: Start checking at 4 hours. Remove a piece and let cool for 5 minutes. Bend it; it should crack the surface but not snap cleanly in half.

Notes

Storage: Store in an airtight container for 2 weeks, fridge for 1-2 months, or vacuum seal and freeze for up to 6 months.
Safety: Always ensure internal temp reaches 160°F. If your dehydrator runs cool, pre-bake strips at 300°F for 10 mins before drying.
Keyword deer jerky, ground venison jerky recipe, high protein, keto