How to Make Ground Deer Jerky at Home | DIY Recipe with Cure, Seasoning & Dehydrator Tips

In this DIY meat processing video, I walk you through my complete method for making ground deer jerky using lean venison and a custom seasoning blend. Whether you're a hunter, homesteader, or backyard DIYer, this tutorial shows you how to grind, season, cure, and dehydrate wild game into delicious, shelf-stable jerky. I use a jerky cannon, LEM dehydrator, and a blend of savory ingredients like brown sugar, molasses, pink curing salt, and optional heat from ghost pepper or habanero powder. This process also works great with ground beef! Learn how to make consistent, flavorful homemade jerky that's perfect for snacking, gifting, or storing in the freezer all year long.

Marinade recipe:
• 5# Ground Lean Meat
• 1.25c Payne County Marinade (substitute .75c Worch + .5c Water)
• .25c Molasses
• .75c Brown Sugar
• 3t Black Pepper
• 5t Ground Ginger
• 10t Onion Powder
• 5t Garlic Powder
• 1t Pink Salt (6.25% Sodium Nitrite)
• 4t MSG (Accent)

A few spice options:
• MILD: NO ADDITIONAL PEPPER
• MEDIUM: 3T GROUND RED PEPPER
• SPICY: 6T GROUND RED PEPPER

Process:
• Mix all ingredients with five pounds ground lean and refrigerate 12 hours
• Add pepper for heat if desired after refrigeration
• Dehydrate strips to desired dryness at 155°F. In the LEM, this works in 7 hours
• Bag batches in zip-top bags and freeze

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Best,
Shane
https://bigrockfoods.com/

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