Can You Make Jerky From Ground Venison?

Preparing Ground Venison for Jerky

To make jerky from ground venison, you’ll need to re-form the ground meat into thin strips, similar to traditional jerky. Use a meat thermometer to ensure the ground venison reaches an internal temperature of 160°F (71°C) to eliminate any bacteria. Then, use a meat grinder or a sharp knife to re-grind the meat into long, thin strips, about 1/4 inch (6 mm) thick.

Curing and Drying Ground Venison Jerky

Curing is a critical step in making jerky from ground venison. Mix a cure of 1 tablespoon (15g) of salt, 1 tablespoon (15g) of brown sugar, and 1 teaspoon of pink curing salt (optional) per 1 pound (450g) of ground venison. Apply the cure evenly to the re-ground meat strips, making sure they are coated on all sides. Place the strips on a wire rack set over a baking sheet or tray, allowing air to circulate around each strip. Let the strips cure in the refrigerator for 2-4 hours or overnight. After curing, dry the jerky strips in a low-temperature oven (150°F or 65°C) for 3-4 hours, or until they reach an internal temperature of 160°F (71°C). Alternatively, use a food dehydrator set to 160°F (71°C) for 3-4 hours. Monitor the jerky’s texture and dryness, and remove it from the heat when it reaches your desired level of dryness.

Tips for Making Great Ground Venison Jerky

To ensure great-tasting jerky, it’s essential to handle the ground venison safely and store it properly. Always keep the ground venison refrigerated at 40°F (4°C) or below, and use it within a day or two of grinding. When handling ground venison, make sure to wash your hands thoroughly and use clean equipment to prevent cross-contamination. Additionally, consider using a marinade or seasoning blend to add flavor to your ground venison jerky.