Homemade Ground Venison Jerky Recipe
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.
Servings: 2.5 Pounds
Equipment
- dehydrator
- Jerky Gun
Ingredients
- 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
Recipe Card Notes (Optimized)
- 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 few days when traveling, but not long-term.
- 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!