Ground Venison Jerky Recipes

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Every year around hunting season I get requests for venison jerky recipes. Here are a couple of good ones.

Both of these deer jerky recipes make use of ground venison, an advantage when you are trying to figure out what to do with all those meat processing scraps.

Don't make the mistake of thinking you should only use your left-overs in your venison jerky recipes though. In our house, no matter how much I make, there's never enough.

Be sure you grind only very well trimmed lean meat, let the spice mixtures do their work, and then pick the jerky method of your choice to finish it off.

It'll be tremendous.

Ground Venison Jerky #1

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  • 5-6 lbs coarsely ground lean venison

  • 3 tablespoons kosher salt

  • 2 tablespoons fine ground black pepper

  • 1 1/2 tablespoons worcestershire

  • 1 tablespoon liquid smoke
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon onion powder

  • 1 teaspoon cure (prague powder #1 or Instacure #1)


Ground Venison Jerky #2

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  • 5-6 lbs coarsely ground lean venison

  • 3 tablespoons kosher salt

  • 1 tablespoon fine ground black pepper

  • 2 tablespoons liquid smoke
  • 2 teaspoons granulated garlic
  • 2 teaspoons onion powder

  • 1 teaspoon ground cardamon

  • 1 teaspoon dried ground marjoram

  • 1 teaspoon cayenne pepper

  • 2 teaspoons MSG (Accent)

  • 1 teaspoon cure (prague powder #1 or Instacure #1)


Preparation and procedures for both recipes are the same.
  1. Trim and grind your lean venison (or other meat, these recipes work well with any game or beef).

  2. Mix all the spice and cure together, and pour onto the ground meat. Then mix everything very well. Be sure to get even distribution of the spice mixture.

  3. Cover the jerky mix and refrigerate it for at least 4 hours to give the spices a chance to meld flavors.

  4. Form the jerky and dry it by your favorite method.

  5. Click Here to review How to Form Ground Jerky

    Click Here to review How to Dry Jerky

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