Ground Deer
Jerky Recipes

There's no doubt that ground deer jerky recipes are a great way to use extra deer burger. And deer jerky is great to munch on about any time you're ready for a snack.

How To Make Ground Deer Jerky

It's easy to do, but takes a little time. And the wait is worth it. Ground deer jerky requires a few steps and a bit of waiting. The main ingredients are the ground deer meat, salt, curing mix, maybe some sugar or syrup, and other flavorings and spices. The usual method begins with adding the salt and cure to the ground venison first, mixing it in well.

The meat mixture is then allowed to rest in the refrigerator for a couple of days. This gives time for the curing mix (I use Tender Quick®) to do it's magic. After that, the other ingredients are added, and the jerky is formed and dried. Food dehydrators are perfect for dehydrating ground deer jerky, but it's no problem if you don't have one. You can use the oven set to 180 - 200 degrees Fahrenheit to dry the deer jerky on cookie sheets or foil.

For an in depth explanation of making ground deer jerky, take a look at How to Make Ground Venison Jerky. This helpful page will guide you as you make your first batch of this tasty snack.


Ground Deer Jerky Recipes

Here are a few of my favorite jerky recipes that I've used over the years. Just mix 'em up and dry 'em as explained above.


Hawaiian Style Jerky

This ground deer jerky recipe is flavored with pineapple and teriyaki sauce. It may not be traditional Hawaiian luau grub, but it's good.

5 pounds ground venison
5 teaspoons canning salt
1 1/2 teaspoons Tender Quick® curing mix
1/2 cup brown sugar
1 1/2 cups pineapple juice
1/2 cup teriyaki sauce
2 cloves garlic, minced
1 medium white onion, minced
1 tablespoon black pepper


Smoky Flavored Deer Jerky

This is an easy recipe that gets its smoke flavor from the addition of liquid smoke. A few simple ingredients is all it takes to make this ground deer jerky recipe.

5 pounds ground deer meat
4 teaspoons canning salt
1 1/2 teaspoons Tender Quick®
1 cup soy sauce
1/2 cup dark corn syrup
2 tablespoons liquid smoke
1 tablespoon white pepper


Barbecued Deer Jerky

You thought the last one was simple...try this one!

5 pounds deerburger
5 teaspoons salt
1 1/2 teaspoons Tender Quick®
2 1/2 cups KC Masterpiece® Barbecue sauce

Mix the salt and Tender Quick® into the meat, as usual. When mixing for the last time, add two cups of the barbecue sauce. Baste the jerky with the last half cup of sauce. Give the deer jerky a light coat of KC Masterpiece® when it's almost done. Let the sauce dry onto the surface of the jerky before removing. MMmmm!


Buffalo Jerky

No, not bison buffalo, but Buffalo, New York, as in Buffalo wings...hot wings if you prefer. Franks® RedHot Louisiana Hot Sauce® is the secret ingredient of Buffalo wings, and it's the secret ingredient of this recipe for Buffalo jerky.

5 pounds deer meat, ground
2 tablespoons canning salt
1 1/2 teaspoons Tender Quick®
1 1/2 cups Franks® RedHot Louisiana Hot Sauce®
1/4 cup brown sugar
1 teaspoon cayenne pepper

Follow the method described up above, in the "How to Make Ground Venison Jerky" section. Mix in the hot sauce, sugar and cayenne pepper before forming and drying. This one can be served with sour cream and celery sticks if you want to get fancy.


More Ground Deer Jerky Recipes

For more great recipes, visit Ground Venison Jerky Recipes, where you'll find a spicy recipe, a hot recipe and one that's chock full of garlic. Yum!

Other Deer Jerky Recipes

These might interest you, too...
Wooster 'n Onion Jerky
Free Venison Jerky Recipes
Deer Snack Sticks Recipes


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