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A pile of dried jerky on a white surface with a red and white towel.
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5 from 7 votes

Venison Jerky

Homemade jerky using ground wild game meat.
Prep Time15 mins
Cook Time5 hrs
Marinade3 hrs
Total Time8 hrs 15 mins
Course: Snack
Cuisine: American
Servings: 40 Strips
Calories: 100kcal
Author: Kathy

Ingredients

  • 5 pounds ground venison or elk
  • ½ cup red wine
  • ¼ cup teriyaki
  • ¼ cup brown sugar
  • 1 tablespoon whisky
  • 1 tablespoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper

Instructions

  • Combine all ingredients, except for meat in a saucepan. Heat over medium heat until brown sugar has dissolved. Allow mixture to cool to room temperature. Pour marinade mixture over ground venison.
    ½ cup red wine, ¼ cup teriyaki, ¼ cup brown sugar, 1 tablespoon whisky, 1 tablespoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground black pepper
    Pouring liquid marinade over the top of ground burger.
  • Combine until marinade is fully mixed into ground meat.
    Cover and refrigerate for 4-24 hours.
    5 pounds ground venison
    A glass bowl filled with ground venison.
  • Use a jerky gun to make long strips on dehydrator trays.
    Squeezing our ground venison onto a dehydrator tray.
  • Dry at 145-165 degrees for 6-8 hours.
    A dehydrator tray filled with wild game jerky.

Notes

Tips
  • Spray your trays lightly with a nonstick spray before adding meat. This helps prevent sticking.
  • Rotate your trays after a few hours
  • Test your jerky to determine when it's done. Remove a strip from the dehydrator and let it cool. The exterior should be dry and when you bend the jerky, it should be flexible, not crumbly. It's okay to dry longer than this point if that's your preference.
Variations
  • Use ground venison or ground elk
  • Can use ground beef, but make certain you select the leanest ground beef you can find
  • To make with a roast, slice into thin strips. Marinade for at least 8 hours. Remove strips from marinade and place on dehydrator. Discard remaining marinade.
  • For spicier jerky, add an additional ½ teaspoon black pepper and 2 teaspoons red pepper flakes
Drying time will vary depending on your dehydrator, the thickness of your strips and the number of trays on your dehydrator.
Yield may vary depending on thickness of your strips.

Nutrition

Serving: 2strips | Calories: 100kcal | Carbohydrates: 2g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 286mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Calcium: 8mg | Iron: 2mg