Smoky Ground Venison Jerky Recipe: A 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.

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

This ground venison jerky recipe offers an excellent source of lean protein while maintaining a low calorie count, making it a perfect snack for those looking to stay healthy without compromising on taste. Venison is naturally rich in iron, which helps in the formation of red blood cells and supports energy levels, along with B vitamins that play a crucial role in metabolism and maintaining a healthy nervous system. Additionally, venison is packed with zinc, which supports immune function and aids in tissue repair. This jerky not only provides a satisfying and flavorful snack but also delivers a host of essential nutrients, making it a great choice for health-conscious snackers seeking a protein-packed, nutritious option.

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.

Print

Related Posts