Homemade Ground Venison Jerky Recipe — Tender, Smoky Snacks

Turning venison into a sweet, spicy, tender snack is easy with this smoked Ground Venison Jerky recipe.

Ground Venison Jerky

If you have venison left over from deer season (or you found ground venison at a butcher shop), this recipe is a fantastic way to turn that lean, flavorful meat into homemade jerky. The mix of brown sugar, soy sauce, Worcestershire, and spices balances sweet, salty, and savory notes while a slow smoke gives the jerky its signature smoky depth. The result is tender, slightly snappy strips that are perfect as a protein-packed snack for hiking, camping, or everyday munching.

What is ground venison?

Venison is deer meat, known for a deep, earthy flavor and a lean profile compared with beef. Ground venison is versatile—great for burgers, chilis, meatloaf, and especially jerky because its low fat content helps the meat dry and preserve well. When properly seasoned and smoked, ground venison highlights a rich, gamey character without overpowering the spices.

Worcestershire and soy sauces in glass bowls, surrounded by raw seasoning ingredients on a countertop.

Where to get ground venison

You can find ground venison at local butcher shops, some grocery stores with specialty meat sections, and online meat retailers. If your local store doesn’t stock it, ask a butcher—many can grind or special-order venison for you. Keep in mind venison can cost more than common meats, but its flavor and nutrition make it worth the investment for jerky.

Recipe ingredients

Once you have the venison, the rest are pantry ingredients. For roughly eight servings:

2 pounds lean ground venison
2 Tablespoons light brown sugar
2 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
2 teaspoons Kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon red pepper flakes (optional)

Ground meat being placed in a glass bowl by gloved hands.

Methods for dehydrating ground jerky

This jerky can be finished in a smoker, a food dehydrator, or an oven. Smoking at low heat adds the best flavor, but other methods work well if you don’t have a smoker.

Smoker: Smoke at 160–170°F for roughly 2½–3 hours using a hardwood you like. Hickory gives a robust smoke; apple and maple are milder and fruitier.
Food dehydrator: Arrange strips with space for air circulation and follow the manufacturer’s instructions.
Oven: Use an elevated baking rack so air can circulate underneath. Dry at the same low temperature and monitor until strips bend without breaking.

A jerky cannon laying strips out on a wire rack.

Forming ground jerky sticks

You can shape the seasoned meat with a jerky cannon for uniform sticks or roll it between parchment sheets to an even 1/8-inch thickness and cut into strips. Consistent thickness helps the jerky dry evenly. Place strips on racks with space between them so air and smoke circulate freely.

How long to dehydrate venison jerky

On the smoker, expect about 2½–3 hours at 160–170°F, though times vary with humidity and equipment. Use an instant-read thermometer to verify the internal temperature reaches 165°F for safety. Finished jerky should bend without snapping and show a darker color and slightly reduced size.

Venison jerky strips drying on smoker grates.

How to make ground venison jerky

Follow these straightforward steps for a reliable batch of jerky:

Preheat the smoker or oven. Bring your smoker or oven to 160–170°F and choose a wood for smoking if you’re using one.
Mix the meat and seasonings. In a large bowl, combine the ground venison with brown sugar, soy sauce, Worcestershire, salt, pepper, garlic powder, onion powder, ground coriander, and optional red pepper flakes. Use gloved hands or a spoon to distribute seasonings evenly.
Form the sticks or sheets. Fill a jerky cannon or roll the meat between parchment to 1/8-inch thickness and cut into strips. Place strips on flat racks without overlapping.
Dehydrate. Smoke or dry the jerky for about 2½–3 hours at 160–170°F. The jerky is done when it reaches 165°F internal and bends without breaking.
Cool and store. Let strips cool completely on the rack before transferring to an airtight container. Store refrigerated; because this recipe doesn’t use curing salts, refrigeration extends shelf life and food safety.

Storage and shelf life

Store fully cooled jerky in an airtight container or zip-top bag in the refrigerator. Without curing salts, refrigerated jerky will remain at peak quality for up to two weeks. For longer storage, vacuum-sealing and freezing are options, but for most families a refrigerated batch disappears quickly.

Ground venison jerky piled on a black platter.

Ground Venison Jerky Recipe

Time to fire up the smoker and turn ground venison into a flavorful jerky. This recipe yields about eight servings and delivers tender, smoky strips with a balanced sweet-spicy profile. Try it, adjust the spice to your taste, and enjoy.

Ingredients

2 pounds lean ground venison
2 Tablespoons light brown sugar
2 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
2 teaspoons Kosher salt
2 teaspoons black pepper, freshly ground
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground coriander
1 teaspoon red pepper flakes (optional)

Instructions

Preheat: Preheat your smoker or oven to 160–170°F. Choose a hardwood if smoking.
Mix: Combine ground venison with all seasonings in a large bowl and mix thoroughly.
Form: Use a jerky cannon or roll between parchment to 1/8-inch thickness and cut into strips.
Dehydrate: Smoke or dry at 160–170°F for 2½–3 hours until internal temperature reaches 165°F and strips bend without breaking.
Cool and store: Cool completely on racks, then refrigerate in an airtight container. Keeps up to two weeks refrigerated.

Nutrition

Calories: 202 kcal | Carbohydrates: 6 g | Protein: 25 g | Fat: 8 g | Sodium: 979 mg

Nutrition information is an approximation.