AIP Friendly Bison Jerky
Chewy, deeply savory, and packed with bold flavor, this bison jerky is the kind of snack that disappears fast — especially when you're trying to eat clean without sacrificing satisfaction. Bison is a lean, nutrient-dense protein that works beautifully here, and the marinade leans on coconut aminos and apple cider vinegar instead of soy sauce or Worcestershire, which makes all the difference for anyone navigating elimination-style eating. Ground ginger, turmeric, Ceylon cinnamon, and a touch of honey round out the flavor in a way that feels complex and warming without relying on any nightshade-based spices. The process is straightforward — a long marinade, a low-and-slow oven dry, and a little patience — and the result is jerky that's genuinely better than anything you'd find in a store. Most commercial jerky is loaded with additives, sugar from questionable sources, or spice blends that sneak in off-limits ingredients, so making your own puts you fully in control. This recipe makes six servings, so it's worth doubling if you want a stash ready for the week ahead.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb bison top round or flank steak, trimmed of visible fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ceylon cinnamon
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
Instructions
- 1
Place the bison in the freezer for 30–45 minutes, until firm but not frozen solid. This makes it much easier to slice thinly and evenly.
- 2
Using a sharp knife, slice the bison against the grain into strips about 1/8-inch (3mm) thick. For chewier jerky, slice with the grain; for more tender jerky, slice against it.
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