Artificial Food Coloring Free Bison Jerky
Bison jerky is one of those snacks that feels almost primal — deeply savory, chewy, and packed with real flavor that store-bought versions rarely deliver. The problem with most commercial jerky is that the ingredient list reads like a chemistry experiment, full of dyes, preservatives, and synthetic flavor enhancers you'd rather not think about. This homemade version keeps everything clean and straightforward, relying on coconut aminos, apple cider vinegar, honey, and a warm blend of garlic, ginger, turmeric, and Ceylon cinnamon to build serious depth without a single artificial additive. Bison itself is a naturally lean, rich-tasting protein that takes to a long marinade beautifully, soaking up every layer of that tangy-sweet-spiced mixture over 8 to 24 hours in the fridge. The low-and-slow oven method at 175°F does the heavy lifting, slowly drawing out moisture over several hours until each strip is deeply browned, bendable, and completely satisfying. Once cooled, it keeps in the fridge for up to two weeks or the freezer for up to three months, so a single batch goes a long way for road trips, lunchboxes, or late-night snacking. If you've been frustrated by jerky that's either too processed or too bland, this one is genuinely worth the patience.
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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
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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