How to Make Deer Jerky in the Oven From Ground Deer

Deer jerky is a beloved snack that combines the rich flavors of venison with the convenience of a portable, chewy treat. While traditionally made by drying strips of whole meat, making jerky from ground deer meat is an excellent, equally delicious alternative. This comprehensive guide will take you through crafting mouthwatering deer jerky in your kitchen using your Oven.

Why Make Deer Jerky at Home?

Before we delve into the intricate details of making deer jerky, let’s understand why creating this savory delight at home is a fantastic idea:

1 Cost-Efficiency

Store-bought jerky can be expensive, especially if you love high-quality, lean meat. By making deer jerky at home, you not only save money but also get to control the quality of ingredients used.

2 Flavor Customization

Homemade deer jerky allows you to experiment with various flavors and seasonings. You can tailor the taste from mild and smoky to boldly spicy.

3 Healthier Option

Commercial jerky often contains additives, preservatives, and high levels of sodium. Crafting your own home jerky ensures you use fresh, wholesome ingredients without unwanted chemicals.

4 Utilizing Game Meat

If you’re a hunter or have access to ground deer meat, making jerky is a fantastic way to utilize this natural resource. It minimizes waste and allows you to enjoy the fruits of your labor.

Equipment and Ingredients You’ll Need

To begin this culinary journey, assemble the following tools and ingredients:


  1. Oven: You’ll need a standard kitchen oven for the drying process.
  2. Mixing Bowls: For preparing the marinade.
  3. Resealable Plastic Bags or Glass Containers: To marinate the ground deer meat.
  4. Plastic Wrap or Parchment Paper: To safeguard the baking sheets and prevent any sticking.
  5. Baking Sheets: To place the jerky on while it dries.
  6. Cooling Racks: To allow air circulation while cooling the jerky.
  7. Toothpicks or Skewers: These are used to suspend the jerky strips while they dry in the Oven.
  8. Sharp Knife: For cutting the meat into strips.


For the Marinade:

  1. 1 pound of Ground Deer Meat: Ensure it’s lean meat without excessive fat.
  2. 1/4 cup of Soy Sauce: Adds saltiness and umami flavor.
  3. 1/4 cup of Worcestershire Sauce: Provides depth and a touch of sweetness.
  4. 1 teaspoon of Liquid Smoke: Imparts a smoky flavor reminiscent of traditional jerky.
  5. 1/2 teaspoon of Onion Powder: Adds a subtle oniony note.
  6. 1/2 teaspoon of Garlic Powder: Infuses a gentle garlic flavor.
  7. 1/4 teaspoon of Black Pepper: Adds a hint of spiciness.
  8. 1/4 teaspoon of Crushed Red Pepper Flakes: Adjust the amount to your spice preference.

Step-by-Step Guide

Now, let’s craft perfect deer jerky from ground deer meat. This process can be broken down into seven essential steps:

1: Preparing the Marinade

Crafting a flavorful marinade is essential for preparing delicious deer jerky. In a mixing bowl, blend the following ingredients:

  • Soy Sauce: Soy sauce imparts a delicious, umami taste to the marinade. If you’re watching your salt intake, consider using low-sodium soy sauce.
  • Worcestershire Sauce: This sauce contributes depth and complexity to the marinade with its savory and tangy flavors.
  • Liquid Smoke: Liquid smoke replicates the smoky flavor traditionally achieved through smoking, enhancing the jerky’s overall taste.
  • Spices: Add onion powder, garlic powder, black pepper, and crushed red pepper flakes to provide a well-balanced seasoning profile with a hint of heat.

Mix these ingredients thoroughly to create a harmonious marinade.

2: Marinating the Ground Deer

Marinating is where the magic happens. The longer you marinate the meat, the more intense the flavors will be. Here’s how to do it:

  • Place the ground deer meat either in a sealable plastic bag or a glass container with a lid.
  • Pour the marinade over the meat, ensuring every part is coated with the flavorful mixture.
  • Close the bag or container tightly and place it in the refrigerator for a minimum of 4 hours. For optimal results, marinate the meat overnight to ensure the flavors fully meld together.

3: Preparing for Oven Drying

Proper preparation is key to a successful jerky-making endeavor. In this step, we’ll get everything ready for the drying process:

  • Preheat your Oven to 175°F (80°C). This low-temperature setting is essential for gently dehydrating the meat without cooking it.
  • Cover a baking sheet with either plastic wrap or parchment paper. This will help catch any spills and simplify the cleaning process.

4: Shaping the Jerky

The size and shape of your jerky pieces are entirely up to your preference. Here’s how to shape them:

  • Once the meat has marinated sufficiently, remove it from the fridge.
  • Shape small portions of the meat into flat strips or sticks. Place these shaped jerky pieces on the lined baking sheet.

5: Drying in the Oven

The slow baking process is crucial for achieving the perfect texture in your deer jerky. Follow these steps for optimal results:

  • To ensure even drying, insert toothpicks or skewers into the center of each jerky strip. Arrange them on the baking sheet to be suspended above it, allowing air to circulate.
  • Place the baking sheet with the jerky in the preheated Oven. Keep the oven door slightly open to let moisture escape. This slow and gentle baking method is essential for achieving the perfect texture.
  • Bake the jerky for approximately 4 to 6 hours or until it is pliable. Keep a close eye on it, as cooking times may vary depending on your Oven and the thickness of the jerky.

6: Slow Baking for Optimal Results

The low temperature and slow cooking time allow the meat to dry out gradually, which is the key to achieving that ideal chewy texture. The slightly ajar oven door controls moisture and reaches the desired consistency.

Pro Tip: To add a touch of sweetness to your jerky, consider including a tablespoon of brown sugar in your marinade. This complements the savory flavors nicely.

7: Cooling and Storing

Once your jerky is ready, the final steps are crucial for preserving its quality:

  • Remove the deer jerky from the Oven and let it cool completely on cooling racks. Cooling helps maintain the desired texture and prevents moisture buildup.
  • Once thoroughly cooled, store the deer jerky in an airtight container or vacuum-sealed bag to keep it fresh and flavorful.

Congratulations! You created delicious deer jerky in your home oven using ground deer meat. This homemade treat allows you to savor rich, customized flavors while controlling the quality of ingredients. Whether you’re a hunter looking to utilize game meat or a jerky enthusiast, making your deer jerky is a satisfying and healthy endeavor.

Now that you have mastered making deer jerky in the Oven, it’s time to embark on your culinary adventure. Experiment with different seasonings, try various meats, and share your homemade jerky with friends and family. Enjoy the satisfaction of creating a delicious, healthy snack that’s entirely your own. Happy jerky making!

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