Add the ground venison to a large mixing bowl. In a separate small bowl, whisk together the Worcestershire sauce, soy sauce, salt, black pepper, onion powder, garlic powder, smoked paprika, paprika, crushed red pepper flakes, brown sugar or honey, liquid smoke, and curing salt (if using). Pour the seasoning mixture over the ground venison and, using clean hands, gently mix until everything is very evenly combined without overworking the meat.

Cover the bowl tightly with plastic wrap or transfer the meat mixture to a resealable bag, pressing out as much air as possible. Refrigerate for at least 4 hours, ideally 8–12 hours or overnight, to let the flavors absorb and to firm up the mixture for easier shaping.

For a dehydrator, set it to 160°F and lightly spray the trays with oil or use nonstick mesh screens. For an oven, preheat to 170–180°F (or the lowest setting), line baking sheets with foil, place wire racks on top, and lightly oil the racks. For a smoker, preheat to 160–175°F and use a mild wood such as apple, cherry, or hickory. If using a jerky gun, assemble it with the flat strip or snack stick attachment.

Shape the chilled meat into 1/4-inch thick strips or sticks. Use a jerky gun to pipe strips or sticks directly onto dehydrator trays or racks if you have one. Alternatively, place the meat between two sheets of parchment and roll it out to about 1/4 inch thick, then cut into strips with a pizza cutter or knife and transfer to trays. You can also shape logs or flat strips by hand. Leave space between pieces for air circulation.

Ensure the jerky reaches 160°F internally for food safety. If your dehydrator does not quickly reach 160°F, pre-bake the shaped strips in a 275°F oven for 10–15 minutes, just until they reach 160°F inside, then transfer to the dehydrator. If using an oven or smoker at 170–180°F, begin checking a piece after 45–60 minutes with an instant-read thermometer to confirm it reaches 160°F while drying.

Dry the jerky low and slow until fully dehydrated. In a dehydrator, dry at 160°F for about 4–7 hours, checking after 3–4 hours. In the oven, dry at 170–180°F for about 3–6 hours, cracking the oven door slightly to allow moisture to escape. In a smoker, smoke at 160–175°F for about 3–5 hours, rotating racks as needed for even drying. The jerky is done when it is dry to the touch, bends without breaking, and shows small white fibers when torn, with no wet or spongy center.

Let the finished jerky cool completely on the racks. Place the cooled jerky loosely in a large jar or container, seal, and let it sit at room temperature for about 24 hours, shaking once or twice. This conditioning period allows any remaining moisture to distribute evenly between pieces. If condensation appears inside the container, return the jerky to the dehydrator, oven, or smoker for additional drying.

After conditioning, portion the jerky into airtight containers, jars, or vacuum-sealed bags and label with the date. Store at room temperature in a cool, dark place for up to 1 week (or up to 2 weeks if curing salt was used and the jerky is very dry), in the refrigerator for 3–4 weeks, or in the freezer for up to 6 months. Bring chilled jerky to room temperature before eating for the best texture and flavor.