Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Can you use 80/20 Ground beef jerky? 80/20 works pretty well.
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.
Combine the soy sauce, pineapple juice, Worcestershire sauce, brown sugar, honey, red chile flakes, black pepper, onion powder, ground ginger, and minced garlic in a bowl. Add the meat into a container for marinating, such as a meat lug or bowl that hold all the meat and marinade.