Savory Perfection: Best Ground Venison Jerky Recipe
A detailed, step-by-step guide to making flavorful and tender ground venison jerky at home, including prep, seasoning, drying, storage, and troubleshooting tips.
- Prep Time: 30 minutes (plus overnight marinating)
- Cook Time: 4–6 hours
- Total Time: 5–7 hours
- Yield: 12 servings
- Category: Snack
- Method: Dehydrating
- Cuisine: American
- Diet: Gluten Free
Ingredients
- Ground venison – lean, protein-rich base
- Cure (Prague Powder #1) – preserves and ensures food safety
- Soy sauce – adds umami and salt
- Worcestershire sauce – brings tang and complexity
- Garlic powder – for aromatic depth
- Onion powder – enhances savory flavor
- Smoked paprika – gives a subtle smokiness
- Black pepper – adds gentle heat
- Brown sugar (optional) – balances salt with sweetness
- Liquid smoke (optional) – mimics outdoor smoked flavor
Instructions
- Combine ground venison, cure, seasonings, and sauces in a bowl.
- Mix thoroughly until sticky and uniform.
- Cover and refrigerate overnight for flavors to develop.
- Form jerky using a jerky gun into strips or sticks of even thickness.
- Place on dehydrator trays or oven racks, leaving space between pieces.
- Dehydrate at 160°F for 4–6 hours, rotating trays halfway through.
- Ensure internal temperature reaches 160°F for safety.
- Cool to room temperature, then chill for 10 minutes to firm texture.
Notes
- Refrigerate overnight to enhance seasoning penetration.
- Use a jerky gun for consistent shape and thickness.
- Rotate trays during dehydration for even drying.
- Use a meat thermometer to confirm food safety temperature.
- Vacuum seal for long-term storage with desiccant packs.
Find it online: https://recipeshots.com/ground-venison-jerky-recipe/