Bison jerky is the kind of high-protein snack that makes you wonder why you ever settled for the rubbery, preservative-loaded bags at the gas station. The marinade here is genuinely special — coconut aminos and apple cider vinegar lay down a savory, tangy base, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon give every strip a warm, complex depth that builds with each bite. A touch of honey rounds it all out without making things cloying. Store-bought jerky can be a minefield of hidden additives and shared-facility warnings, but this recipe keeps things clean and completely transparent from start to finish. The technique is straightforward: a long marinade, a low oven, and a little patience are all it takes to get deeply browned, perfectly chewy strips with that satisfying bend-but-not-snap texture. Bison is naturally leaner than beef, so trimming the fat before slicing helps the jerky dry evenly and store longer. Make a batch on the weekend and you'll have a seriously satisfying snack ready to grab all week long.
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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.
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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