Go Back
Ground Venison Jerky Recipe

Ground Venison Jerky Recipe

A traditional homemade ground venison jerky recipe that transforms lean wild game into a flavorful, protein-rich snack. This jerky emphasizes clean ingredients, customizable seasoning, and preservation techniques using dehydrating or smoking methods. Ideal for hunters, outdoor enthusiasts, or anyone seeking a healthier alternative to store-bought jerky.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Drying Time 2 hours
Total Time 5 hours 30 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 36 oz trimmed boneless venison
  • 4 oz smoked raw bacon diced
  • 1½ tbsp smoked salt
  • 1½ tbsp dextrose or white sugar
  • ½ tsp pink curing salt optional but recommended
Spice Blend
  • 2 tsp dry mustard powder
  • ¾ tsp ground coriander
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp ground juniper berries
  • ¼ tsp ground nutmeg
  • ¼ cup buttermilk powder

Equipment

  • Meat grinder
  • Measuring spoons
  • Dehydrator or smoker (or oven)
  • Parchment Paper
  • Baking sheets or dehydrator trays
  • Pastry bag or rolling pin

Method
 

  1. Prepare the Meat: Trim all visible fat and silverskin from the venison. Keep meat chilled.
  2. Grind the Venison: Grind venison with diced bacon using a cold grinder and bowl.
  3. Mix Seasonings: Combine salt, sugar, curing salt, spices, and buttermilk powder.
  4. Combine: Thoroughly mix seasoning blend into ground meat until evenly distributed.
  5. Form Jerky Strips: Pipe meat using a pastry bag or roll between parchment paper and cut into ¼-inch strips.
  6. Dry the Jerky:
    Dehydrator: 155–160°F for 2–4 hours
    Smoker: 140–165°F for 2–6 hours
  7. Test Doneness: Perform the “bendy test.” Jerky should bend and slightly tear, not snap.
  8. 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.