In a medium bowl or large measuring cup, whisk together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, crushed red pepper flakes (if using), brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, liquid smoke (if using), and pink curing salt. Whisk until the sugar and spices are fully dissolved and no clumps remain.

Place the ground venison in a large mixing bowl. Pour the marinade over the meat. Using clean hands or food-safe gloves, gently work the seasonings into the venison until the mixture is evenly combined and sticky but not overworked. If the meat seems very dry or crumbly, mix in 1–2 tablespoons of ice-cold water to help it bind.

Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This resting time allows the flavors to penetrate and gives the curing salt time to work if using. The mixture will firm up, making it easier to form into strips.

For a dehydrator: Set the dehydrator to 155°F (68°C) or the jerky/meat setting if available. Lightly spray the trays with cooking spray or use dehydrator-safe mesh sheets. For an oven: Preheat the oven to 170–180°F (or the lowest setting). Line large baking sheets with foil and place wire racks on top. Lightly grease the racks so the jerky does not stick.

With a jerky gun: Load the chilled ground venison mixture into the jerky gun and pipe long, even strips or round snack sticks directly onto the dehydrator trays or wire racks, about 1/4 inch thick. Without a jerky gun: Place half of the seasoned meat between two sheets of parchment paper. Roll it out with a rolling pin to about 1/4 inch thickness. Peel off the top parchment and cut the flattened meat into strips with a knife or pizza cutter. Transfer the strips carefully to the trays or racks, leaving space between pieces for airflow.

In a dehydrator: Dry the ground venison jerky at 155°F for about 4–6 hours, rotating trays occasionally for even drying. In the oven: Place the pans in the oven and prop the door open slightly with a wooden spoon to allow moisture to escape. Bake for about 3–5 hours, rotating pans and flipping the strips halfway through. The jerky is done when it is dry to the touch, darker in color, and bends slightly before cracking but does not snap cleanly.

For an extra food safety step, briefly finish the jerky in a 275°F (135°C) oven for 10 minutes after dehydrating to ensure the internal temperature reaches 160°F, especially if your dehydrator does not run very hot. Return the jerky to racks and let it cool completely.

Allow the jerky to cool completely on the racks. Blot any visible surface moisture or fat with paper towels. Transfer the cooled jerky strips to airtight jars, zip-top bags, or vacuum-sealed bags. Label with the date and, if desired, the flavor variation. Store according to how soon you plan to eat it.