Ground Venison Jerky

Ground venison jerky is always the snack I grab first to take on a hunt. Salty, smoky, tangy, and packed with a “summer sausage” vibe without MSG, soy sauce, or corn syrup solids. This ground venison jerky recipe is built for real-life use: easy to portion, easy to dry, and easy to throw in a pack.

If searching for other jerky-making methods, check out my collection of venison jerky recipes. For something a little heartier, try my smoked venison summer sausage.

Key Tips For This Ground Deer Jerky

1) Keep the fat content low

A lot of “ground deer sausage” runs around 25% fat. That percentage is great for sausages like my venison salami, but not for dehydrated jerky. This recipe stays closer to 10% fat, which helps:

• Dry faster and more evenly.
• Stores better
• Keep the finished product chewy instead of greasy

2) Cure is optional, but it adds the Tangy “jerky ” flavor

Pink curing salt #1 is also called Prague powder #1 (Instacure #1). It contains sodium nitrite in small amounts and helps with:

• That familiar tang
• Better color
• A little extra safety margin for low-temp drying
• Use only what the recipe calls for. More is not better.

3) You don’t need a jerky gun

A jerky gun (aka jerky cannon) is the easiest way to get uniform strips, but you can absolutely make jerky using ground meat without one:

• Pastry bag method (See below)
• Rolling method (rolling pin + pizza cutter)
• Uniform thickness is what matters.

4) Doneness is texture, not “Internal Temperature”

For ground meat jerky, I judge doneness by how it bends or breaks.

• It should still pliable when bent.
• Brittleness and snapping in half indicate signs of a tough, hard-textured finished product.

Step-by-Step Method

Prep the meat mix

1. In a chilled bowl, combine the venison with the salt, spices, and (if using) pink curing salt #1. Mix until the meat is evenly coated.
2. In a separate bowl, stir buttermilk powder and dextrose together. Then add water to make a thin paste (no lumps).
3. Mix the meat and paste together until the mixture turns tacky and uniform, about 2 minutes.
4. Fold in diced bacon just until combined.

Rest (this is where the flavor locks in)

5. Pack the meat into a food-safe container or zip bags and press out air pockets.
6. Refrigerate 2 days. (This step elevates the jerky flavor.)

Re-grind

7. Grind the mixture again through a small die.
8. Optional but smart: Fry a small piece to taste-test the salt level. Let it cool before tasting. Jerky eaten at room temp can handle a touch more seasoning.

Form strips (pick your method)

Option A: Jerky gun / jerky cannon

9. A: Load the jerky gun and pipe uniform strips onto dehydrator trays with space between them.

Option B: Pastry bag (no special equipment)

9. B: Use a sturdy pastry bag (or heavy-duty freezer bag with the corner cut). Pipe strips onto dehydrator trays or jerky racks.

Option C: Rolling pin + pizza cutter (super consistent)

9. C: Spread the meat mixture between sheets of parchment (or wax paper) and use a rolling pin to flatten it to about 1/4-inch thick. Peel off the top sheet and cut strips with a pizza cutter. Transfer to trays.

Drying

10. Dry in a dehydrator at 160°F until leathery and pliable, usually 2–4 hours depending on thickness and your machine.
11. Cool completely before storing.

Oven + Smoker Options (Quick, Useful)

Regular home oven

Set oven to the lowest temp it can hold (many run around 170 degrees F). Lay strips on a wire rack over a sheet pan. Crack the door slightly for airflow. Dry until slightly leathery.

Smoker

If you want a smoky flavor, use a smoker heated to 170 degrees F. I like to use applewood, pecan and hickory for this jerky.

Storage Info

• Fridge: 2 to 3 weeks in an airtight container.
• Freezer: Up to 6 months (for best quality).
• Room temp: Fine for a couple of days on the trail/road, but not long-term storage.

Equipment Needed 

• Dehydrator 
• Jerky Gun (Jerky Cannon)
• Meat Grinder

More venison jerky Recipes

Below are a few of my favorite deer jerky recipes. But if you’re looking for more ideas in the kitchen, check out my complete venison recipes page.

• Spicy Venison Jerky
• Venison Snack Sticks
• Smoked Venison Jerky

If you make this ground venison jerky recipe, be sure to leave a comment or tag me on Instagram @Larry__White. I thoroughly enjoy hearing your feedback and checking out the photos of the recipes you’ve made. And if you have any questions about making jerky, send me a direct message.

Homemade Ground Venison Jerky Recipe

Author: Larry White

Ground venison jerky has the smoky, tangy flavor of summer sausage without the casings. Using a jerky gun or pastry bag, you can turn ground venison into chewy, savory strips that are perfect for packing on hunts or road trips.

5 from 24 votes

Print Recipe Pin Recipe

Course Snack

Cuisine American

Prep Time45 minutes mins

Dehydrating Time2 hours hrs

Servings: 2.5 Pounds

Equipment

• dehydrator
• Jerky Gun
• Meat Grinder

Ingredients 

1x2x3x

• ▢ 36 ounces trimmed boneless venison, or ground venison
• ▢ 4 ounces smoked raw bacon, diced
• ▢ 1 1/2 tablespoons smoked salt
• ▢ 1 1/2 tablespoons dextrose or white sugar
• ▢ 1/2 teaspoon (3 grams) pink curing salt, (optional)
• ▢ 2 teaspoons dry mustard powder
• ▢ 3/4 teaspoon ground coriander
• ▢ 1/4 teaspoon ground black pepper
• ▢ 1/2 teaspoon garlic powder
• ▢ 1/2 teaspoon ground juniper berries
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 cup buttermilk powder
• ▢ Water (enough to make a paste with buttermilk powder)

Instructions

• In a chilled large mixing bowl, add the venison, salt, pink salt, and spices. Stir until the meat is coated. Don’t add the buttermilk powder or dextrose (or white sugar if using) yet.
• In a separate bowl add the buttermilk powder and dextrose. Add enough water to make a thin paste. This usually takes between 1/4 to a 1/2 cup of water. Stir ensuring there are no lumps. Set aside.
• Grind the venison mixture through a large grinder die into a large bowl set over ice. If you don’t have ice, make sure the bowl is thoroughly chilled in the freezer before grinding the meat into it.
• If using a stand mixer, fit it with a paddle attachment. If mixing by hand, find yourself a large sturdy spoon. Mix the ground venison and buttermilk paste together thoroughly for about 2 minutes. Add the diced bacon and fold in until just combined.
• In a food-safe storage container or plastic food storage bags, add the ground venison mixture. Press the meat down ensuring that there are no air pockets. If using a storage container, add plastic wrap directly to the top of the meat, pressing down firmly. Then cover the entire top of the container with more plastic wrap. If using gallon freezer bags, remove all air and fold over any extra space in the bag.
• Refrigerate for 2 days.
• Grind the meat again, but this time using a small die. If you want to check the flavor, now is a good time to fry up a piece. Add more salt if you think it needs any. Just remember you will more than likely eat this at room temperature. Foods eaten cold need a little more salt.
• Load your jerky gun with the ground venison.
• Pipe onto your dehydrator trays ensuring there is at least 1/4 inch space between the strips of meat.
• Dry the meat in your dehydrator set at 160 degrees F. I dry mine for around 2 hours or until they are thoroughly dried, but still pliable when bent. If needed dehydrate more as needed for taste, texture, and doneness.
• Let the jerky strips cool completely before storing. For storage, I recommend storing in the refrigerator or in a freezer in air-tight containers. Being that this version contains bacon, I wouldn’t store this at room temperature other than road trips or hiking trips.

NOTES

• Storage: Because this version contains bacon, keep it refrigerated (2–3 weeks) or frozen (up to 6 months). It’s safe at room temperature for a couple of days while traveling, but not for long-term storage.
• Equipment: A jerky gun (jerky cannon) is easiest for pressing strips, but a pastry bag or rolling method works too. Use dehydrator racks or smoker racks for even airflow.
• Curing Salt: Pink curing salt No. 1 (Prague Powder #1) is optional but recommended for tangy flavor, longer shelf life, and food safety.
• Fat Content: This recipe keeps fat around 10%, compared to 25% in many sausages, which helps jerky dry evenly and stay more shelf stable.
• Texture Check: Finished jerky should be pliable and leathery, not brittle. Rotate trays during drying for consistent results.
• Flavor Variations: Try adding chipotle powder or cayenne to spice things up.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!