Venison/ Wild Game

Venison Jerky

February 15, 2015 (Last Updated: May 2, 2015)

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Homemade Venison Jerky made from ground venison.

Homemade venison jerky

Venison Jerky

Jerky is the perfect snack food for hiking, skiing, school, road trips, and just everyday snacking.  We don’t buy jerky anymore.  Nope, it’s all homemade around here.  Since we don’t raise beef, we use other available meat.  We live in an area where hunting is prevalent. My husband and all three kids are hunters.  This year we ended up with plenty of venison in our freezer.  Not only do they hunt, but Rod and the kids butcher and process the meat as well.  We have a lot of ground venison burger in our freezer….I mean A LOT!  Rod used to make jerky just from roasts sliced thin.  He still makes jerky like that.  But one day we discovered a jerky gun at a store and he decided to give it a try.  In the end the only real difference between sliced jerky and burger jerky is the burger jerky tends to be easier to take a bite and chew. It’s a great way for us to use up some of that burger in our freezer!

Rod made this jerky.  He made a marinade  – which I’d love to share with you all, but apparently it’s top secret!  Actually it’s not top secret but I still can’t share it with you.  See this is how Rod works…. a little red wine, some brown sugar, garlic powder,  red pepper flakes, black pepper, more red wine….give a little taste….salt, onion powder, chili powder, fresh garlic….give a little taste.   I tried to get him to measure and write it all down.  It just seems to be an impossibility!  So instead I will explain the process of making jerky to you.  One day, IF I can nail down an actual recipe, I will share.  In the meanwhile, I recommend you purchase a jerky seasoning mix.  There are many available at outdoor stores (Cabella’s, Bass Pro Shops…)  We often use elk meat too and this can easily be made with beef (if you use beef, select the leanest burger possible.)  Fat can tend to turn rancid.

Ground Venison Jerky

Pour the marinade over the ground venison

After Rod decides that the marinade is just right, he pours it over the ground meat and mixes it into the meat with his hands.

The meat should sit for 8-10 hours before drying.  This gives a chance for the flavors to really develop.

Using a jerky gun, pipe thin layers of burger on dehydrator trays.  We have found it works best to spray your trays with a very thin spray of non-stick spray first.

 

 

 

 

 

 

 

 

 

 

 

venison jerky

The marinade is fully incorporated into the ground meat.

Venison Jerky

Using Venison Gun to squeeze out thin layers of burger.

Dry in dehydrator.  Drying takes 8-10 hours.  Keep a close eye on it after 6 hours.  We often need to rotate our trays so we get an even dry with all trays.  Even with rotating, we still have some trays that dry quicker than the rest.  Store in a paper bag at room temperature for up to a week (if it lasts that long!)  Or place in a freezer safe bag and freeze until ready to use.

Venison Jerky

Venison Jerky

 

 

 

 

 

 

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8 Comments

  • Reply
    Kimberly @ KimRidge Farm
    March 10, 2015 at 2:19 pm

    This is such a great idea! The ground deer is easier to chew. Some fats in the ground meet adds that sweet, rich, nutty flavor. I usually don’t follow recipes precisely. I wonder is the marinade should be mild because it concentrates during dehydration?

    I am going to pull out some ground deer from the freezer and try this. I know, it won’t last no matter what. We love deer jerky.

    Haven’t had beef in years. Deer is our kind of red meet.

    Thank you for sharing this great recipe.

    • Reply
      Kathy
      March 10, 2015 at 8:20 pm

      We always taste the marinade as we mix it up. You don’t want it to be diluted. The flavors should be strong, but not overly powerful. Jerky doesn’t stick around long in our house either!

  • Reply
    Amy (Savory Moments)
    February 17, 2015 at 1:37 am

    This looks great! I haven’t had jerky in a long time. My husband didn’t get a deer this last season, but hopefully next one and we can give this a try. Thanks for stopping by my blog! 🙂

    • Reply
      Kathy
      February 16, 2015 at 7:02 pm

      Thanks Amy! You can easily make the jerky with beef….until next year when he gets a deer.

  • Reply
    Vanessa @ Vanessa Baked
    February 16, 2015 at 12:13 pm

    I love this! My husband is a hunter and we always have venison in the freezer. Such a great idea using ground venison. Pinning this for later!

    • Reply
      Kathy
      February 16, 2015 at 1:06 pm

      Thanks Vanessa. I hope you get a chance to make some!

  • Reply
    Lori from LL Farm
    February 16, 2015 at 3:30 pm

    It has been a while since I have had deer jerky…my dad used to make it a lot. My family also does our own butchering. It’s always just been a way of life, but as I get older and have fed my family throughout the years, I see the many benefits of it. Thanks for sharing this.
    Lori from LL Farm

    • Reply
      Kathy
      February 16, 2015 at 4:23 pm

      I never had game meat until I met my husband. It took me awhile to get used to the taste and how to cook with it. It’s on our menu regularly now.

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