Smoky Ground Venison Jerky Recipe: A Hunter’s Gourmet Delight

Overview

A Protein-Packed, Flavorful Snack

Turn your fresh venison into an irresistible protein-packed snack with this ground venison jerky recipe that perfectly balances sweet, savory, and spicy flavors. This artisanal approach to jerky-making transforms ground deer meat into delectable strips that are perfect for hiking trips, protein-rich snacking, or as a unique homemade gift for fellow hunting enthusiasts.

Versatility and Customization at Its Best

What sets this ground venison jerky recipe apart is its versatility and approachability. Unlike traditional whole-muscle jerky, using ground meat allows for better absorption of flavors and easier customization of spice levels. The careful blend of brown sugar, soy sauce, and aromatic spices creates a complex flavor profile that highlights the natural richness of venison while maintaining its distinct character that wild game enthusiasts cherish.

A Rewarding and Nutritious Homemade Snack

Whether you’re a seasoned hunter looking to preserve your harvest or an adventurous cook exploring wild game cuisine, this recipe offers a rewarding way to create a shelf-stable, nutrient-dense snack. The grinding process makes the jerky more tender than traditional varieties, while still maintaining that satisfying chew that jerky lovers crave. Plus, by making it at home, you can ensure the highest quality ingredients and avoid the preservatives and excessive sodium found in commercial varieties.

Unlock the numerous health benefits of venison meat considered as a lean, nutrient-packed source of protein!

Recipe Card

Smoky Ground Venison Jerky Recipe

By Callie’s Recipes

Turn your fresh venison into an irresistible protein-packed snack with this ground venison jerky recipe that pefectly balances sweet, savory, and spicy flavors!

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Prep Time 2 hours hrs

Cook Time 6 hours hrs

Total Time 8 hours hrs

Course Appetizer

Cuisine American

Servings 20 (2 oz each)

Calories 90 kcal

Keyword Gluten-free option available, High-Protein, Low-Carb

Equipment

• Food dehydrator or oven with low-temperature settings
• Jerky gun or press
• Large mixing bowl
• Food-safe gloves
• Meat thermometer

Ingredients

• 2 pounds ground venison (lean)
• 1/4 cup soy sauce (or coconut aminos for gluten-free)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon red pepper flakes
• 1 teaspoon Prague Powder #1 (curing salt)
• 1 teaspoon smoked paprika
• 1/2 teaspoon liquid smoke (optional)

Instructions

1. Meat Preparation:

• In a large bowl, combine ground venison jerky with all seasonings and curing salt.
• Mix thoroughly using gloved hands for 5-7 minutes until well combined.
• Cover and refrigerate for 1-2 hours to allow flavors to meld.

2. Loading & Forming:

• Load the ground venison jerky mixture into your jerky gun.
• Press strips onto dehydrator trays or lined baking sheets.
• Maintain consistent thickness (1/4 inch) for even drying.

3. Drying Process:

• Set dehydrator to 165°F (74°C).
• Dry for 4-6 hours, rotating trays every 2 hours.
• Test for doneness by bending – should crack but not break.

4. Final Steps:

• Allow to cool completely before packaging.
• Blot any excess oil with paper towels.

Making Ahead & Storage

• Store ground venison jerky in an airtight container.
• Keeps at room temperature for 2 weeks.
• Refrigerate for up to 3 months.
• Freeze for up to 6 months.

Expert Tips

• Use meat that’s at least 90% lean for best results.
• Partially freeze meat before grinding for optimal texture.
• Always use curing salt for food safety.
• Cut a test strip to check thickness before making full batch.

Presentation Ideas

• Package in mason jars for gifting.
• Create variety packs with different flavors.
• Serve on charcuterie boards.
• Include in hiking or camping meal kits.

Nutritional Insights Per Serving

This ground venison jerky recipe offers an excellent source of lean protein while maintaining a low calorie count. Venison is naturally rich in iron, B vitamins, and zinc, making it a nutritious choice for health-conscious snackers.

FAQ Section

Q: Can I make this ground venison jerky recipe without a dehydrator?
A: Yes, use an oven set to its lowest setting (preferably 165°F) with the door slightly propped open.

Q: Why is curing salt necessary?
A: Curing salt prevents bacterial growth and provides food safety during the drying process.

Q: How do I know when the jerky is done?
A: Properly dried jerky should bend and crack but not break, reaching an internal temperature of 165°F.

Q: Can I substitute other meats in this recipe?
A: Yes, lean ground beef, elk, or turkey can be substituted, maintaining the same meat-to-seasoning ratios.

Q: How long should I marinate the meat mixture?
A: 1-2 hours is sufficient, but you can marinate up to 24 hours for stronger flavor.

Elevate your snacking experience by pairing the savory richness of ground venison jerky with the creamy, zesty kick of Hellmann’s Potato Salad, Sour Cream Enchilada Sauce, Power-Packed High Protein Bread!

If you have any questions, thoughts, or suggestions about the smoky ground venison jerky recipe, please feel free to share them in the comments section below. Don’t hesitate to join the conversation – we can’t wait to hear from you!

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