Ground Teriyaki Venison Jerky Recipe

Smoked Ground Teriyaki Venison Jerky Recipe

Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is dried meat, that was previously brined in a heavy salt solution. In fact the word ‘jerk’ comes from the old Spanish word ‘charqui’ which means dried meat.


1 Kg (2 lb) of ground venison

30 Ml (2 tbsp) table salt

30 Ml (2 tbsp) brown sugar

60 Ml (4 tbsp) teriyaki sauce

Optional seasoning pepper


Using your hands, mix all ingredients into the ground meat evenly and thoroughly.

Place in refrigerator overnight.

Next morning, using a jerky gun or rolling the meat into strips no more than 3/16′ thick, lay onto greased smoker trays.

Smoking Method:

Place in the Bradley Smoker, using Special Blend flavour bisquettes. With the temperature no higher than 55°C to 65°C (140°F to 150°F), smoke for about 4 hours. Do not place water in the drip pot and ensure the damper on the top of the Bradley Smoker is wide open.

To Serve:

This could be considered ‘light’ jerky, as it imparts the flavour of jerky without all the salt. Serve as an appetizer or snack. It will be chewy like traditional jerky.

Substitute any ground red meat, such as beef or buffalo for the venison.