Can I use ground venison for this jerky recipe?

Yes! Ground venison makes excellent jerky using a jerky gun or press. Mix your seasonings directly into the ground meat instead of marinating, then press into strips before drying. Cook to an internal temperature of 160°F first for food safety.

How do I know when my venison jerky is dry enough?

Properly dried venison jerky should bend without breaking and show no moisture when flexed. If it snaps like a cracker, it's overdried. If it feels moist or shows beads of liquid when bent, it needs more time.

Is curing salt necessary for venison jerky recipe?

While not absolutely required, curing salt (Prague Powder #1) adds an extra layer of food safety protection against botulism and other bacteria. This is especially important for jerky dried at lower temperatures.

Can I smoke my venison jerky instead of using a dehydrator?

Absolutely! Smoke at 160-180°F for 4-6 hours using mild wood like apple or cherry. This adds amazing flavor to your venison jerky recipe while properly drying the meat.

How long will homemade venison jerky last?

Properly dried and stored jerky will last 1-2 weeks at room temperature, 3-4 weeks refrigerated, and up to 6 months frozen. Vacuum sealing significantly extends shelf life.

Venison Jerky Recipe Secrets You Need to Try Today 2025

Venison Jerky Recipe Secrets You Need to Try Today

Print Recipe

A savory, smoky homemade venison jerky recipe perfect for preserving your wild game harvest. Packed with protein, low in fat, and free from preservatives.

Author: Harmony
Prep Time: 30 minutes (plus 12-24 hours marinating)
Cook Time: 4-8 hours
Total Time: 16-32 hours
Yield: 20-30 pieces 1x
Category: Snacks
Method: Dehydrated
Cuisine: American

Ingredients

Scale

2 pounds venison roast (hindquarter or shoulder)
1/3 cup soy sauce (low-sodium)
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes (adjust to taste)
1 teaspoon liquid smoke (optional)
1 teaspoon pink curing salt (Prague Powder #1, optional but recommended)

Instructions

Partially freeze venison for 1-2 hours. Trim all visible fat and silver skin. Slice against the grain into 1/8 to 1/4-inch strips.
In a large bowl, whisk together all marinade ingredients until sugar dissolves.
Add sliced venison to marinade. Cover and refrigerate for 12-24 hours, turning occasionally.
Remove meat from marinade and pat dry thoroughly. Discard marinade. Lay strips on dehydrator trays or wire racks without overlapping.
Dry at 160°F for 4-6 hours in a dehydrator or in an oven set to 170°F with the door slightly ajar for 4-8 hours.
Jerky is done when dry and leathery but still pliable. Cool completely before storing.

Notes

Store in airtight containers at room temperature for up to 2 weeks, in the fridge for 3-4 weeks, or freeze for up to 6 months. Adjust spice and sugar to fit your taste or dietary needs.

Nutrition

Serving Size: 1 oz (about 2-3 pieces)
Calories: 75
Sugar: 2g
Sodium: 425mg
Fat: 2g
Saturated Fat: 0.5g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 14g
Cholesterol: 30mg

Keywords: venison jerky, homemade jerky, wild game snacks, high protein snack, deer jerky recipe

Find it online: https://harmonymeal.com/venison-jerky-recipe/