IMHO I've found that using ground venison yields poor results for jerky. I've had a lot of guys at work ask me to make jerky out of their venison, and my reply has been "Only if I cut it 50/50 with regular burger." Venison is really too lean to make ground jerky. Even with a 50/50 mix of beef, you have to be extra cautious of your drying time to avoid turning your jerky into cardboard. If you get it right, it's awesome, but if you get it wrong, you've got dog treats at best.
Stick with slicing your venison for jerky, or cut it with something that has a slight fat content.