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
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- 2 pounds ground venison (lean)
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- 1/4 cup soy sauce (or coconut aminos for gluten-free)
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- 2 tablespoons Worcestershire sauce
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- 2 tablespoons brown sugar
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- 2 teaspoons black pepper
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- 2 teaspoons garlic powder
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- 2 teaspoons onion powder
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- 1 teaspoon red pepper flakes
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- 1 teaspoon Prague Powder #1 (curing salt)
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- 1 teaspoon smoked paprika
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- 1/2 teaspoon liquid smoke (optional)
Instructions
1. Meat Preparation:
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- In a large bowl, combine ground venison jerky with all seasonings and curing salt.
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- Mix thoroughly using gloved hands for 5-7 minutes until well combined.
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- Cover and refrigerate for 1-2 hours to allow flavors to meld.
2. Loading & Forming:
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- Load the ground venison jerky mixture into your jerky gun.
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- Press strips onto dehydrator trays or lined baking sheets.
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- Maintain consistent thickness (1/4 inch) for even drying.
3. Drying Process:
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- Set dehydrator to 165°F (74°C).
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- Dry for 4-6 hours, rotating trays every 2 hours.
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- Test for doneness by bending – should crack but not break.
4. Final Steps:
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- Allow to cool completely before packaging.
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- Blot any excess oil with paper towels.
- 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