Short on time? Try our Original Venison Jerky.

Making ground jerky? A jerky gun gives you even strips.

Directions:

1. Cut meat into consistent strips about 1/4" thick (even thickness helps every piece dry at the same rate).
2. Mix all of the other ingredients thoroughly and kneed the mixture into the ground venison. Don't be afraid to get all up in there! The more thoroughly you mix it, the more the flavor gets in to the meat. Put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours...longer is better.
3. Pull the meat out and pack it into your jerky gun. Then, extrude the meat out of the gun and onto your jerky racks without pieces touching.
4. Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached.
5. Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. At this point, it has reached it's final texture and is ready for consumption and packaging.
6. Enjoy the hell out of it and tell everyone you know how Jerky.com helped you make jerky at home!

*tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Try small changes to the seasonings until the flavor is just right for you.

Rather skip the work? Shop our venison jerky collection.

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Test Kitchen Recipe

World Famous Ground Venison Jerky Recipe

*tip - we suggest you use our recipes and processes as a base line and make adjustments as you see fit to make the perfect jerky for you. Try small changes to the seasonings until the flavor is just right for you.

Prep4 hr 20 min20 min hands-on + 4 hr marinate

Dry / Cook4 hr

Total8 hr 20 minlonger marinate = better

YieldAbout 1/2 the weight of the raw meat

MethodDehydrator, oven or smoker

Print recipeSkip to steps

Ingredients

• 2 pounds of ground venison
• 1 tablespoons of sugar
• 2 teaspoons of curing salt
• 2 tablespoons of Liquid Smoke
• 1/4 teaspoon of red pepper
• 1/4 teaspoon of celery salt
• 1/2 teaspoon of mustard powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of ground oregano
• 1/2 teaspoon of garlic powder
• 1 teaspoon of pepper

Steps

1. Cut meat into consistent strips about 1/4" thick
2. Mix all of the other ingredients thoroughly and kneed the mixture into the ground venison. Don't be afraid to get all up in there! The more thoroughly you mix it, the more the flavor gets in to the meat. Put the mix with the meat inside of a sealed bag or plastic container with a lid. Let this marinade in the refrigerator for 4-24 hours...longer is better.
3. Pull the meat out and pack it into your Jerky Gun. Then, extrude the meat out of the gun and onto your jerky racks without pieces touching.
4. Dehydrate/bake/smoke in your equipment of choice at 160-180F (depending on your equipment's capabilities) or until your desired texture is reached.
5. Once your desired texture is reached, let your jerky 'rest' until it reaches room temperature. At this point, it has reached it's final texture and is ready for consumption and packaging.

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