Although I prefer strips version of venison jerky recipes, some people like making the ground venison jerky method. This creates a venison meat mixture which you can press out by hand or utilize a jerky cannon to squeeze out the meat onto your food dehydrator. This venison jerky recipe method seems to work best with a food dehydrator as opposed to making it in a smoker or oven. Here is a simple ground venison jerky recipe you to get you started. This is a good base ground venison jerky recipe I have used many times, but you can always add or omit ingredients as you see fit to get the texture and flavoring you prefer.
5 pounds of ground venison
8 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon msg
Mix together all of the ingredients in a bowl.
Add a little more or less of the salt, pepper, cayenne and garlic powder to suit your taste. For a sweeter version of this ground venison jerky recipe, you can also add brown sugar, honey or maple syrup. For a smokey flavor, add in some liquid smoke.
Once you get the ingredients mixed together you can either use wax paper to roll out the meat mixture, or do yourself a favor and buy a jerky cannon which works best in my opinion. Either method to squeeze out the venison jerky mixture works, it just makes things easier with the jerky cannon.
Use the manufacturers instructions on the dehydrator to dry the meat. If you do decide to make venison jerky in your oven, simply place the ground venison strips on a cookie sheet and bake on 170 degrees for 3-4 hours. I would recommend leaving the oven door cracked and check it regularly so you don’t cook the meat too fast. We want to dry it more than cook it.
Once done, store the venison jerky in a ziploc bag or sealed container to help it from drying out too much.
Hope you can use this ground venison jerky recipe as a good jumping off point and do some experimenting to make it your own.