Description
Turn your fresh venison into an irresistible protein-packed snack with this Ground Venison Jerky recipe that pefectly balances sweet, savory, and spicy flavors!
Ingredients
Scale
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
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.
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.
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.
Final Steps:
- Allow to cool completely before packaging.
- Blot any excess oil with paper towels.
Notes
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.
- Prep Time: 2 hours
- Cook Time: 6 hours
- Category: Appetizer
- Method: Dehydrating
- Cuisine: American
Nutrition
- Calories: 90
- Sugar: 2g
- Sodium: 414 mg
- Fat: 2g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 18.1 mg