Ground Venison jerky recipe is one of those things that just feels right. The smell, the flavor, and the satisfaction of making it yourself all come together in every bite. Turning venison into jerky isn’t just practical, it’s a great way to enjoy your harvest and make it last.
Whether you’re heading out on a backcountry trip or looking for a healthy, high-protein snack, this guide has you covered. You’ll learn how to make flavorful, better than store bought deer jerky using simple ingredients and proven techniques.
Table of Contents
Ground Venison Jerky Recipe
Ingredients
Equipment
Method
- Prepare the Meat: Trim all visible fat and silverskin from the venison. Keep meat chilled.
- Grind the Venison: Grind venison with diced bacon using a cold grinder and bowl.
- Mix Seasonings: Combine salt, sugar, curing salt, spices, and buttermilk powder.
- Combine: Thoroughly mix seasoning blend into ground meat until evenly distributed.
- Form Jerky Strips: Pipe meat using a pastry bag or roll between parchment paper and cut into ¼-inch strips.
- Dry the Jerky:Dehydrator: 155–160°F for 2–4 hoursSmoker: 140–165°F for 2–6 hours
- Test Doneness: Perform the “bendy test.” Jerky should bend and slightly tear, not snap.
- Cool & Store: Cool completely before storing in airtight containers or vacuum-sealed bags.
Notes
- Pink curing salt improves shelf life and food safety.
- Fruitwoods like apple or hickory enhance smoked flavor.
- Jerky with bacon must be refrigerated.
- Vacuum sealing extends shelf life up to 6 months in the freezer.
- Consume uncured jerky within one week.
- Recipe can be adapted for beef, elk, bison, or turkey.
Why Homemade Venison Jerky Beats Store-Bought Every Time
Making your own venison jerky is more than a hobby. It’s a way to turn your deer into a tasty, healthy snack. With a great venison jerky recipe, you control everything from ingredients to nutrition.
- Total ingredient transparency
- Customized nutrition profile
- Superior flavor control
- Cost-effective protein snack
Control Over Fat Content and Ingredients
Ground venison jerky has about 10 percent fat, unlike commercial sausages with 25 percent. This makes your homemade jerky more shelf-stable and healthier. You can choose the leanest cuts and trim fat to your liking.
No Unwanted Additives
Commercial jerky often has MSG, soy sauce, and corn syrup solids. Your homemade jerky avoids these additives. Instead, you use natural seasonings that boost flavor without harming health.
Smart Economic Choice
Turning your deer into jerky is a smart move. Premium store-bought jerky can cost $30-40 per pound. But making it at home is cheap, needing only time and basic seasonings.
Essential Ingredients for the Best Ground Venison Jerky Recipe
Starting an easy deer jerky recipe means getting the right ingredients. Your deer jerky seasoning mix is key to making great venison snacks. Whether you’re using ground or sliced venison, the right spices make a big difference.
- 36 ounces trimmed boneless venison
- 4 ounces smoked raw bacon (diced)
- 1½ tablespoons smoked salt
- 1½ tablespoons dextrose or white sugar
- ½ teaspoon pink curing salt (optional)
Spice blend: - 2 teaspoons dry mustard powder
- ¾ teaspoon ground coriander
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground juniper berries
- ¼ teaspoon ground nutmeg
- ¼ cup buttermilk powder
For sliced venison jerky, your marinade will have exciting flavors:
- Worcestershire sauce
- Brown sugar
- Yellow onion
- Garlic
- Chipotle peppers in adobo sauce
- Jalapeños
- Fresh lime
- Curing salt
Pro tip for your deer jerky seasoning mix: pink curing salt is optional but recommended. It adds a tangy flavor and ensures food safety. Use about ½ teaspoon for every 2-3 pounds of meat. This ingredient gives your jerky a professional, cured taste that’s better than store-bought.
Step-by-Step Guide to Making Ground Venison Jerky at Home
Learning to make deer jerky is a fun journey. It turns wild game into a tasty, protein-rich snack. With the right steps, you can make top-notch jerky at home.
Creating great venison jerky needs focus and prep. Here are the key steps to make sure your jerky is perfect every time.
Preparing and Grinding Your Venison
Begin with lean, high-quality venison. Follow these important steps:
- Choose lean cuts with minimal fat
- Trim away any silverskin or excessive connective tissue
- Keep meat thoroughly chilled during preparation
- Use a clean, cold mixing bowl for grinding
Creating the Perfect Marinade Mix
A balanced marinade is key to great jerky. Your mix should have:
- Salt and pink curing salt
- Spices for flavor
- Buttermilk powder
- Dextrose for balanced sweetness
Forming Jerky Strips Without a Jerky Gun
No jerky gun? No worries! You have two great ways to make perfect strips:
- Pastry Bag Method: Use a sturdy pastry bag to pipe consistent meat strips
- Rolling Method: Spread meat between parchment paper and cut into even strips
Pro tip: Make sure your strips are ¼ inch thick for even drying. Place them at least ¼ inch apart on dehydrator trays for good air flow.
Smoking vs. Dehydrating: Which Method Works Best for Deer Jerky
Creating the perfect smoked deer jerky recipe requires choosing the right drying method. Both smoking and dehydrating offer unique advantages for transforming your venison into delicious jerky.
When making your smoked deer jerky recipe, you’ll want to consider two primary techniques:
- Dehydrator Method
- Consistent temperature control
- Ideal for beginners
- Precise moisture removal
- Smoker Method
- Adds complex wood-fired flavor
- Creates authentic jerky texture
- Requires more hands-on monitoring
The dehydrator method provides a foolproof approach to making jerky. Set temperatures between 155-160°F and dry your venison strips for 2-4 hours. Make sure to maintain a single layer of meat and rotate trays for even drying.
| Drying Method | Temperature Range | Drying Time | Flavor Profile |
| Dehydrator | 155-160°F | 2-4 hours | Pure meat flavor |
| Smoker | 140-165°F | 2-6 hours | Rich wood-smoked taste |
For your smoked deer jerky recipe, the smoker method introduces an incredible wood-fired dimension. Fruitwoods like apple or hickory provide exceptional flavor. Keep temperatures between 140-180°F and use the “bendy test” to check doneness—jerky should bend without breaking.
Your choice depends on your equipment and flavor preferences. Dehydrators work best for consistent results, while smokers offer that classic outdoor flavor jerky enthusiasts love.
Storage Tips and Shelf Life for Your Homemade Deer Jerky
Keeping your homemade venison jerky fresh is key. After making it, you’ll want it to stay good for a long time. This way, you can enjoy it for as long as possible.
Start by letting your jerky cool down completely. This prevents moisture from building up. Moisture can cause your jerky to spoil.
Refrigeration and Freezing Guidelines
How you store your jerky depends on its type. Here are some important tips for keeping it fresh:
- Refrigerator storage: 2-3 weeks for most jerky varieties
- Freezer storage: Up to 6 months for optimal quality
- Jerky with bacon: Must be refrigerated
- Room temperature: Short-term use only (a few days)
Vacuum Sealing for Extended Freshness
Vacuum sealing is the best way to keep your jerky fresh. It removes air and stops oxidation. This makes your jerky last longer. Use bags from brands like Weston or Pack Fresh USA.
Pro tip: Cut your jerky into smaller pieces before sealing. This way, you only expose a little to air each time. It keeps the rest fresh.
Remember: Without curing salts, consume your jerky within one week and keep it refrigerated.
Always check your jerky for spoilage before eating it. Look for odd smells, mold, or sliminess. Proper storage means your jerky stays tasty and safe for weeks or months.
Conclusion
Making deer jerky at home turns your hunting into a tasty snack. You’ve learned how to make spicy deer jerky, which is more than just cooking. It’s a fun adventure in the kitchen.
There are many flavors to try, like Sweet & Tangy, Smoky BBQ, and Teriyaki Style. These skills work with beef, elk, bison, and turkey too.
Your journey in making jerky is special. It’s about respecting your harvest and choosing what goes into your food. It’s also a way to impress others with your craft.
Start with small batches and try new flavors. Don’t worry if your first batch isn’t perfect. It will show your creativity and dedication to making great jerky at home.
FAQ
How long does homemade deer jerky last?
Homemade deer jerky with curing salt can last 2-3 weeks in the fridge. It can last several weeks at room temperature. Without curing salt, it’s best eaten within one week in the fridge. For the longest shelf life, vacuum seal and freeze it. This can keep it fresh for up to 6 months.
Do I need special equipment to make deer jerky?
You don’t need a dehydrator or jerky gun to make deer jerky. An oven on its lowest setting or a smoker works well. You can also use a pastry bag or parchment paper to make strips. Basic kitchen tools like a good knife and mixing bowls are enough.
Is homemade deer jerky safe to eat?
Yes, homemade deer jerky is safe if made right. Use curing salt, dry at 155-160°F, and keep it low in moisture. This stops bacteria from growing.
Can I make jerky from different types of meat?
Yes! You can make jerky from deer, beef, elk, bison, and turkey. The steps are the same for all. Just prepare the meat, season it, and dry it.
How spicy can I make my deer jerky?
You can make your jerky as spicy as you like. Add cayenne pepper, hot sauce, or dehydrated pepper blends for heat. If you’re not a fan of spice, you can make it milder while keeping the flavor.
What’s the ideal fat content for jerky?
Jerky should have about 10 percent fat. This helps it dry evenly and keeps it from tasting rancid. Trim fat from venison or choose lean cuts to get the right fat ratio.
How do I know when my jerky is properly dried?
Check it with the “bendy test”. It should bend almost in half before fibers start to tear. It shouldn’t snap or feel soft. It will firm up as it cools.
Can I make deer jerky without a dehydrator?
Yes, you can use your oven or a smoker. Set your oven to 170°F with the door open. Or, use a smoker at 140-180°F. Just make sure the heat is low and air circulates well.
What’s the best way to store homemade jerky?
Vacuum seal your jerky and store it in the fridge or freezer. If using zip-lock bags, squeeze out air. Label the bags with the date and flavor. Store in small portions to keep it fresh.
There are no reviews yet. Be the first one to write one.