Ground Venison Jerky

5 from 13 votes

This easy ground venison jerky recipe is effortless to make in your dehydrator and the perfect snack for enjoying a successful harvest!

Prep Time10

Cook Time3

Rest1

Total Time3 10

Course: Snack

Cuisine: American

Servings:

Calories: 112kcal

Author: Fox Valley Foodie

Equipment

Ingredients

1 pound lean ground venison
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
2 teaspoons liquid smoke
2 teaspoons ground black pepper
2 tablespoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground mustard
½ teaspoon canning salt
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ scant teaspoon pink curing salt (prague powder #1)

Instructions

Mix all ingredients together in a large bowl until well combined. Place the meat mixture in an airtight container and set it in the refrigerator to chill for 24 hours.
After 24 hours, remove the ground venison mixture from the refrigerator and load it into your jerky gun. Squeeze out individual strips onto your dehydrator trays, leaving a gap between each strip for airflow.
Set your food dehydrator to 160 degrees, and dehydrate for 3-5 hours. The jerky is done when it is dry and bends without breaking.
Store in an airtight container at room temperature, or refrigerate, and enjoy within two weeks.

Notes

You can make great ground jerky even with ground meat that contains fat, but it won't keep as long, as the fat will go rancid eventually. It will stay fresher longer by storing it in the refrigerator.

A scant teaspoon is less than a full teaspoon. 1 teaspoon of curing salt is used per 5 pounds of meat, so a scant ¼ teaspoon would specifically equal ⅕ teaspoon of curing salt.

Nutrition