Cooking delightful dinners and desserts aside, you should always have a go-to snack recipe. After all, you won’t always have the time to cook, and if that’s the case, what’s better than a healthy snack? When it comes to that, this ground deer jerky recipe might be an all-timer simply because it’s easy, it doesn’t require many ingredients, and the result is a healthy and delicious snack.
But what about ground beef? Well, admittedly, ground beef is cheaper and more accessible compared to ground venison, but it’s also fatter! Venison, by nature, is lean; it’s filled with protein. Plus, some would argue that venison has a richer flavor profile than beef.
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Ingredients
- Ground venison — 1 pound
- Soy sauce — 2 tbsp.
- Sea salt — ½ tsp.
- Black pepper — 2 tsp.
- Garlic powder — 1 tsp.
- Onion powder — 1 tsp.
- Granulated sugar — 2 tbsp.
- Liquid smoke — 2 tsp.
Instructions
- Combine the ingredients in a large mixing bowl.
- Mix until combined.
- Transfer to an airtight container and store in your fridge for 24 hours.
- Remove from the fridge and load the mixture into your jerky gun.
- Squeeze out individual strips once at a time onto the dehydrator trays.
- Set the food dehydrator to 160°F degrees. Dehydrate for between 4-5 hours.
Substitutions
- Soy sauce — Soy sauce works excellently in this ground deer jerky recipe, but that doesn’t mean it’s irreplaceable. You can always substitute it with Worcestershire sauce for satisfying results. You can substitute the two in a 1/1 ratio.
- Granulated sugar — When it comes to sugar, you’ve got a few options. If you suspect granulated sugar would make your jerky too sweet, opt for brown sugar instead. While it won't be as sweet, there will be a richer flavor. You could also omit sugar entirely.
- Liquid smoke — This one is commonly used on meat, chicken, and fish, and this ground deer jerky recipe makes the best of it. It provides a smoky flavor to the dish, elevating it to another level. With that being said, liquid smoke might be hard to come by, and it’s not everyone's cup of tea. Feel free to use smoked paprika instead if that’s the case with you, though your jerky might be too spicy.
Variations
- Spicy — If the regular version of this ground deer jerky recipe is somewhat too mild for you, you could add some cayenne pepper to the mix. It will provide some much-needed heat, along with a unique flavor. Half a tablespoon would be enough. Skip this one if you'll be opting for paprika instead of liquid smoke.
- Earthy — While this ground deer jerky recipe doesn't bury you with a long list of ingredients, if you want to spice things up, you could add some herbs and spices like ground mustard, ground coriander, and ground cumin.
Equipment
- Measuring spoons
- Mixing bowl
- Airtight container
- Jerky gun
- Food dehydrator
Storage
- When drained properly, your ground deer jerky will last for a week at room temperature in an airtight container.
- You could refrigerate the deer jerky if you’d like to increase the shelf life. This way, it will last two weeks.
- Freezing the ground deer jerky is another option. Once stored in your freezer, the leftovers will last for a year.
Pro Tips
- The venison — While this ground deer jerky recipe is a relatively easy one, you should still make sure to go for a leaner cut of venison. The 80/20 ratio applies to venison as well. Keep in mind that the fewer connective tissues there are, the better.
- The jerky — While it is clearly stated in the instructions that you should dehydrate the jerky for between 4-5 hours, another way of telling it is ready is that it should be able to bend without breaking.
Fourth of July Ground Deer Jerky Recipe: Perfectly Seasoned & Smokey
This ground deer jerky recipe is lean, full of protein, and most importantly, it's as delicious as snacks get. All with a simple twist by replacing beef with ground jerky. Make sure to check it out.
Equipment
- Jerky gun
- Food dehydrator
Ingredients
- 1 pound Ground venison
- 2 tbsp. Soy sauce
- ½ tsp. Sea salt
- 2 tsp. Black pepper
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 2 tbsp. Granulated sugar
- 2 tsp. Liquid smoke
Instructions
- Combine the ingredients in a large mixing bowl.
- Mix until combined.
- Transfer to an airtight container and store in your fridge for 24 hours.
- Remove from the fridge and load the mixture into your jerky gun.
- Squeeze out individual strips once at a time onto the dehydrator trays.
- Set the food dehydrator to 160°F degrees. Dehydrate for between 4-5 hours.
Video
Notes
- The venison — While this ground deer jerky recipe is a relatively easy one, you should still make sure to go for a leaner cut of venison. The 80/20 ratio applies to venison as well. Keep in mind that the fewer connective there are, the better.
- The jerky — While it is clearly stated in the instructions that you should dehydrate the jerky for between 4-5 hours, another way of telling if it’s ready is that it should be able to bend without breaking.
Nutrition
Nutrition Facts
Fourth of July Ground Deer Jerky Recipe: Perfectly Seasoned & Smokey
Amount per Serving
Calories
113
% Daily Value*
Fat
4
g
6
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
45
mg
15
%
Sodium
372
mg
16
%
Potassium
225
mg
6
%
Carbohydrates
6
g
2
%
Fiber
0.5
g
2
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
7
IU
0
%
Vitamin C
0.2
mg
0
%
Calcium
15
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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