Bison jerky hits differently than the store-bought kind — leaner, richer, and with a depth of flavor that beef versions rarely match. The marinade here is built on coconut aminos instead of soy sauce or Worcestershire, which means you sidestep the grain-based additives that sneak into so many commercial jerky seasonings. Apple cider vinegar, garlic, ginger, turmeric, and a touch of Ceylon cinnamon give every strip a warm, complex kick that's hard to stop eating. A long marinade — anywhere from eight to twenty-four hours — lets those flavors work all the way through the meat before it ever hits the oven. Low-and-slow drying at 175°F does the rest, pulling out moisture over three to four hours until you get that perfect bend-without-snap texture. The result is a high-protein snack you can feel genuinely good about, whether you're packing it for a hike, a road trip, or just keeping a stash in the fridge for the week ahead.
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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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