Bison jerky hits differently than the rubbery, overly sweet strips you find in gas stations — this version is deeply savory, warmly spiced, and made from lean, clean bison that takes on a marinade beautifully. Coconut aminos bring a rich, soy-sauce-like depth while apple cider vinegar tenderizes the meat, and the combination of garlic, ginger, turmeric, and a whisper of Ceylon cinnamon gives every strip a complex, almost smoky warmth. A touch of honey rounds it all out without making things cloying. The long marinade — anywhere from 8 to 24 hours — is where the real magic happens, so plan ahead and let the fridge do the heavy lifting overnight. Slicing the meat straight from a brief freeze makes thin, even strips genuinely easy to achieve, and a low, slow oven dry at 175°F means you're in control of every single ingredient from start to finish. Store-bought jerky can be a minefield of mystery seasonings and shared processing lines, so making your own is a satisfying way to know exactly what's in your snack. Cool it completely before sealing it up, and it'll keep in the fridge for two weeks — though it rarely lasts that long.
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 →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
