Deer Ground Jerky Recipes Perfect for Easy Homemade Snacks

Deer ground jerky is a fantastic way to enjoy the rich, lean flavor of venison while creating a portable, protein-packed snack that’s perfect for hiking trips, road adventures, or just a healthy treat at home.

Unlike traditional jerky made from whole cuts, ground jerky offers a unique texture and allows you to infuse bold flavors evenly throughout every bite. Whether you’re a seasoned hunter or simply love game meat, making your own deer ground jerky at home is both rewarding and delicious.

This recipe is straightforward and customizable, perfect for beginners and seasoned jerky makers alike. With a few key ingredients and simple equipment, you’ll be able to craft your own jerky that rivals store-bought versions but without any additives or preservatives.

Plus, you can experiment with different marinades, spices, and smoking times to create your perfect batch.

Why You’ll Love This Recipe

There’s something incredibly satisfying about turning fresh venison into jerky. This deer ground jerky recipe stands out because it combines the ease of ground meat preparation with the traditional flavors of jerky.

It’s less expensive than buying pre-made jerky and healthier since you control the ingredients.

The texture is uniquely chewy yet tender, making it easier to eat than sliced jerky for some people. It’s also versatile—you can make it spicy, sweet, smoky, or a combination of all.

Plus, this recipe uses simple pantry staples and requires minimal equipment, making it accessible for anyone wanting to try their hand at homemade jerky.

Ingredients

• 2 pounds ground venison (preferably 90% lean or higher)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke (hickory or mesquite flavor)
• 1 tablespoon brown sugar (packed)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 1 teaspoon kosher salt

Equipment

• Food dehydrator or oven with a low temperature setting
• Mixing bowl
• Measuring spoons and cups
• Plastic wrap or airtight container for marinating
• Silicone jerky sheets or parchment paper (for oven drying)
• Knife or jerky slicer (if shaping before drying)
• Wire rack (optional, for oven drying)

Instructions

1. Prepare the marinade: In a mixing bowl, combine the soy sauce, Worcestershire sauce, liquid smoke, brown sugar, onion powder, garlic powder, smoked paprika, black pepper, crushed red pepper flakes (if using), and kosher salt. Stir well until the sugar dissolves.
2. Add the ground venison: Place the ground venison in the bowl with the marinade. Use your hands or a spoon to mix thoroughly, making sure the meat is evenly coated with the marinade.
3. Marinate: Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to fully develop.
4. Prepare for drying: If using a food dehydrator, spread the marinated meat thinly and evenly on the dehydrator trays or silicone jerky sheets. If using an oven, line baking sheets with parchment paper or silicone mats and spread the meat evenly in thin strips or small patties about 1/8 to 1/4 inch thick.
5. Dry the jerky: Set your dehydrator to 160°F (71°C) or your oven to the lowest possible temperature (usually between 160°F and 175°F). Dry the jerky for 6-8 hours, flipping halfway through if using an oven, until the jerky is dry but still pliable. It should not snap but should tear easily.
6. Check doneness: To test, break a piece in half. It should be darkened, dry on the surface, and slightly flexible in the center. If it’s too moist, continue drying and check every 30 minutes.
7. Cool and store: Let the jerky cool completely on racks or trays. Store in airtight containers or vacuum-sealed bags. For longer storage, refrigerate or freeze the jerky to maintain freshness.

Tips & Variations

“For the best texture, avoid using fatty cuts of venison because fat can cause the jerky to spoil faster.”

• Experiment with spices: Try adding cumin, coriander, or chili powder for different flavor profiles.
• Sweet & spicy: Add a tablespoon of honey or maple syrup and increase the red pepper flakes for a sweet heat jerky.
• Smoky flavor boost: Use different types of liquid smoke such as applewood or cherrywood for subtle flavor changes.
• Oven alternative: If you don’t have a dehydrator, an oven works just fine—just keep the door slightly ajar to allow moisture to escape.
• Make jerky sticks: Press the marinated ground venison mixture into silicone molds or shape into thin strips for a fun snack format.

Nutrition Facts

Serving Suggestions

Deer ground jerky is a versatile snack that pairs well with a variety of foods. It’s perfect on its own as a high-protein snack during outdoor activities or as a quick energy boost at work.

You can also chop it up and add it to salads for a smoky, savory touch or crumble it over scrambled eggs for a flavorful breakfast addition.

For a more substantial snack, serve alongside cheese cubes, nuts, and dried fruits on a charcuterie board. If you’re feeling adventurous, use ground jerky as a topping on baked potatoes or mix into your favorite trail mix for a savory twist.

Conclusion

Making deer ground jerky at home is a fun and rewarding culinary project that transforms lean venison into a delicious, portable snack. This recipe offers a perfect balance of savory, smoky, and slightly sweet flavors with a tender, chewy texture that’s hard to beat.

Whether you’re stocking up for your next outdoor adventure or looking for a healthy snack alternative, homemade ground venison jerky is an excellent choice.

By controlling the ingredients and preparation, you’ll enjoy a preservative-free, high-protein treat that you can customize to your taste preferences. Don’t hesitate to experiment with spices and drying times until you find your perfect batch.

Happy jerky making!

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