WebLoad the ground beef mix into the jerky gun as shown below. Use the jerky gun to create the beef strips/sticks on top of a baking rack as shown below. Bake at …
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Begin making your homemade ground venison jerky by crumbling the ground venison into a large mixing bowl, then adding the soy sauce, Worcestershire sauce, liquid smoke, black pepper, sugar, garlic powder, onion powder, canning salt, coriander, cayenne pepper, and the pink curing salt.
Cook the ground beef jerky. With your favorite smoker preheated to 160-170 degrees F, place the formed sticks on jerky racks and smoke for around 2.5-3 hours or until the jerky reaches 165 degrees F and the jerky bends without breaking. Cool and enjoy. Make sure to allow the jerky to cool fully while still on the jerky racks before eating.
Or, you can try my beef jerky recipe made with ground beef. Almost every part of a deer can make good jerky, but, if you want the best chew and flavor, aim for the rump roast and eye round. These large cuts from the deer’s hind legs can yield several pieces of jerky.
Ground venison jerky is a thing. I actually had to learn this from my fellow deer hunters, who love the stuff. I was, initially, skeptical. Jerky, real jerky, is made from slabs of meat, not coagulated ground-up meat.