Jerky is a beloved snack in the United States, perfect for on-the-go energy or as a protein-packed treat. While beef jerky often takes center stage, venison jerky offers a leaner and arguably more flavorful alternative. If you’re a hunter or someone who enjoys wild game, making Lean Ground Venison Jerky at home is a must-try.
Unlike whole meat jerky, which requires careful slicing, ground venison jerky allows for a more even distribution of flavors and an easier preparation process. This Ground Venison Jerky Recipe is not only simple but uses everyday ingredients you likely already have in your pantry.
Why Lean Ground Venison Jerky?
Venison, particularly lean ground venison, is a nutritious alternative to other red meats like beef. It’s naturally lower in fat, making it a great option for those seeking a healthy yet flavorful snack. Here are a few reasons why you should consider making Lean Ground Venison Jerky:
- Nutritional Benefits: Venison is rich in essential nutrients like protein, iron, zinc, and B-vitamins. Since it’s a lean meat, it’s lower in saturated fat, making it a healthier option.
- Perfect for a High-Protein Diet: Whether you’re following a low-carb, paleo, or keto diet, this jerky fits perfectly into your meal plan. It’s a great snack to have on hand for busy days or outdoor adventures.
- Convenience: Using lean ground venison simplifies the jerky-making process. There’s no need for slicing; just mix, shape, and dry.
Essential Tools and Equipment for Ground Venison Jerky
To make this Ground Venison Jerky Recipe, you’ll need a few basic tools:
- Meat Grinder or Pre-Ground Venison: If you have access to whole venison, you can grind it yourself for the freshest result. If not, pre-ground venison works perfectly fine.
- Jerky Gun or Piping Bag: A jerky gun is the easiest way to form uniform strips. If you don’t have one, a large piping bag or even hand-shaped patties will work.
- Dehydrator or Oven: A dehydrator is ideal for making jerky, as it allows for consistent drying. However, an oven set at a low temperature with proper ventilation can achieve similar results.
| Servings | Prep time | Marinating time | Cook Time |
| 20–30 jerky strips | 15 minutes | 4-12 hours | 4-6 hours |
Ingredients
Instructions
Prepare the Marinade
In a bowl, mix together soy sauce, Worcestershire sauce, black pepper, garlic powder, onion powder, smoked paprika, honey (if using), and red pepper flakes for a well-rounded flavor. Optional: Add curing salt to ensure a longer shelf life if you plan on storing the jerky for extended periods.
Mix the Lean Ground Venison
In a large mixing bowl, combine the lean ground venison with the marinade. Use your hands to thoroughly incorporate the marinade into the meat. Make sure every bit of meat is coated, which will ensure uniform flavor throughout the jerky strips.Refrigerate
Cover the bowl and let the mixture marinate in the refrigerator for at least 4 hours, preferably overnight (up to 12 hours). This step is essential for the flavors to fully infuse into the meat.Shape the Jerky
Load the marinated ground venison into your jerky gun and form strips onto your dehydrator trays or baking racks. If you don’t have a jerky gun, you can use a piping bag or even shape the meat into thin strips or patties by hand. The strips should be about ¼ inch thick.Dry the Jerky
In a Dehydrator: Set your dehydrator to 160°F and arrange the jerky strips in a single layer on the trays, ensuring they don’t overlap. Dry the jerky for 4-6 hours, checking periodically after the 4-hour mark for doneness.
In an Oven: Preheat your oven to 160°F and place the jerky strips on a wire rack over a baking sheet. Keep the oven door slightly open to let moisture evaporate. Cook for 6-8 hours, checking regularly to prevent over-drying.Store the Jerky
After drying, allow the jerky to cool fully before sealing it in an airtight container. Properly stored jerky can last up to two weeks at room temperature, or longer if refrigerated or frozen.
Chef’s Tips for Making the Best Ground Venison Jerky Recipe
Quality Matters
For the best results, start with high-quality lean ground venison. If you're sourcing it from a hunter or local butcher, ensure it’s as fresh as possible. Since venison is naturally lean, you won’t need to trim much fat, but make sure it's properly cleaned to avoid any gamey flavor.
Flavor Variations:
For Sweet Jerky: Increase the honey or maple syrup, or add a touch of cinnamon for a more sweet-savory flavor.
For Spicy Jerky: Use extra red pepper flakes or add a dash of cayenne powder for added heat.
For Smoky Jerky: Add a few drops of liquid smoke or substitute smoked salt for regular salt in the marinade.
Texture Tips
The thickness of your jerky strips will impact the final texture. Thinner strips will be crispier and more brittle, while thicker strips will be chewier. Customize the thickness of the jerky according to your personal taste.
Common Mistakes to Avoid
- Over-drying the Jerky
Check the jerky periodically, especially after the 4-hour mark, to avoid drying it too much. Over-dried jerky can become tough and chewy. - Skipping the Marinating Time
Marinating for less than 4 hours can result in jerky that lacks flavor. For best results, aim for 8-12 hours of marination. - Not Using Curing Salt
While curing salt is optional, it can help preserve your jerky for longer, especially if you plan to store it for more than a couple of weeks at room temperature.
Health Benefits of Homemade Ground Venison Jerky
Making Ground Venison Jerky Recipe at home offers several health benefits:
- Lean Protein Source: Venison is lower in fat compared to beef, making it a healthier option. With around 60-80 calories per serving, it’s a guilt-free snack.
- No Additives or Preservatives: Unlike many store-bought jerky brands, which contain artificial preservatives, making your own allows you to control what goes into it. This recipe uses natural ingredients for a healthier, cleaner snack.
- Low-Carb and Keto-Friendly: Venison jerky is an excellent option for those following a low-carb or ketogenic diet. With virtually no carbs, it provides sustained energy and protein without spiking blood sugar levels.
How to Store and Serve Lean Ground Venison Jerky
Short-Term Storage
Store your venison jerky in an airtight container at room temperature for up to 2 weeks. If you prefer a longer shelf life, refrigerate the jerky, where it can last for up to a month.
Long-Term Storage
For even longer storage, vacuum-seal the jerky and freeze it. When stored in the freezer, jerky can last up to 6 months.
Serving Suggestions:
- On-the-Go Snack: Perfect for hiking, camping, or road trips. It’s portable and doesn’t require refrigeration.
- With Cheese and Nuts: Pair it with a handful of nuts or slices of cheese for a well-rounded snack.
- Jerky Charcuterie Board: Impress your guests with a venison jerky charcuterie board, featuring cheeses, dried fruits, and nuts.
Nutrition Facts (per serving)
| Calories | 80 kcal | Protein | 12g |
| Fat | 3g | Fiber | 0g |
| Carbohydrates | 2g | Sodium | 300mg |
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FAQ for Ground Venison Jerky Recipe
Can I use store-bought ground venison for this recipe?
Yes, store-bought ground venison works perfectly for this recipe. Just make sure it’s labeled as lean ground venison for the best results, as fattier cuts may affect the jerky’s texture and shelf life.
Do I need a jerky gun, or can I shape the jerky by hand?
A jerky gun makes the process easier and helps create uniform strips, but it’s not essential. You can also use a piping bag or even shape the meat into thin strips or patties by hand.
How long will homemade venison jerky last?
When stored in an airtight container at room temperature, homemade venison jerky will last up to 2 weeks. For longer storage, refrigerate or freeze the jerky, which can keep it fresh for several months.
Can I substitute venison with other meats?
Yes, you can substitute lean ground venison with other meats like ground beef, turkey, or even elk. Just make sure the meat is lean, as higher fat content may impact drying and shelf life.
Is curing salt necessary in this recipe?
Curing salt is optional but recommended if you plan to store the jerky for more than a couple of weeks at room temperature. It helps preserve the meat and prevent bacterial growth, especially for long-term storage.