Description
Craving a tasty, protein-packed snack? Explore this ground venison jerky recipe with just 5 ingredients and impress your friends. Discover now!
Ingredients
For this simple ground venison jerky recipe, you’ll need just 5 ingredients:
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- 2 pounds ground venison
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- 3 tablespoons Worcestershire sauce
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- 3 tablespoons soy sauce (low-sodium works well too)
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- 1 tablespoon liquid smoke
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- 2 teaspoons freshly ground black pepper
Instructions
In a large bowl, combine the Worcestershire sauce, soy sauce, liquid smoke, and black pepper. Whisk them together until well combined. The mixture should have a deep, rich aroma that hints at the savory goodness to come.
Add the ground venison to your bowl of seasonings. Using clean hands (my preferred method) or a sturdy spoon, mix everything together thoroughly. You want to ensure the seasonings are evenly distributed throughout the meat. Work the meat just enough to incorporate the seasonings – overworking can make the jerky tough.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though overnight is even better. This resting time allows the flavors to penetrate the meat fully and makes the mixture easier to work with. Trust me, this step makes a world of difference in the final flavor!
When you’re ready to make your jerky, preheat your oven to its lowest setting (usually 170°F or 180°F). Line two large baking sheets with parchment paper or silicone baking mats.
You have two options here:
Option A: Place the meat mixture between two pieces of parchment paper and roll it out to about 1/8-inch thickness with a rolling pin. Then use a knife or pizza cutter to cut into strips about 1-inch wide and 4-inches long.
Option B: Use a jerky gun (if you have one) to pipe the meat mixture directly onto the prepared baking sheets in uniform strips.
I prefer Option A because it gives the jerky a more rustic, homemade look, but either method works beautifully.
Arrange the strips on your prepared baking sheets, making sure they don’t touch. Place the sheets in the oven, leaving the door slightly ajar to allow moisture to escape (I use a wooden spoon to prop it open).
Dehydrate for 4-6 hours, rotating the pans halfway through. The jerky is done when it’s dry to the touch but still pliable – it should bend without breaking but shouldn’t feel moist.
Let the jerky cool completely on the baking sheets. As it cools, it will continue to dry slightly and firm up. Once fully cooled, store in an airtight container. For best quality, I recommend keeping it in the refrigerator, where it will last 2-3 weeks. At room temperature in a sealed container, it’s good for about 1 week.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Snack
- Method: Dehydration
- Cuisine: American
Nutrition
- Serving Size: 1 ounce
- Calories: 70 per serving
Keywords: ground venison jerky recipe, homemade venison jerky, easy venison jerky, ground venison recipes, healthy jerky recipe