Artificial Flavors Free Bison Jerky
Bison jerky from the store almost always comes loaded with "natural flavors," smoke flavoring, or other additives you can't quite pin down — this homemade version keeps everything completely transparent. The marinade is built from real, recognizable pantry staples: coconut aminos, apple cider vinegar, garlic powder, ginger, turmeric, and a touch of honey for a subtle sweetness that balances the savory depth. Ceylon cinnamon adds a warm, delicate note that sets this apart from anything you'd grab off a gas station shelf. Bison itself is a leaner, richer alternative to beef, and it takes on the marinade beautifully after a long overnight soak. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the result is deeply browned, satisfyingly chewy strips with just the right amount of bend. Once you know exactly what went into every piece, snacking on jerky feels a whole lot better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!