Breastfeeding Friendly Bison Jerky
Bison is a powerhouse protein — leaner than beef and rich in iron and zinc, which are nutrients that matter a lot when you're feeding both yourself and a baby. This jerky is made with a marinade built from coconut aminos, apple cider vinegar, honey, and a warm blend of ginger, turmeric, and Ceylon cinnamon, so every strip carries a deep, savory-sweet flavor with a gentle aromatic kick. The long marinade time — anywhere from 8 to 24 hours — means the bison absorbs every bit of that flavor before it ever hits the oven. Slow-drying at a low temperature gives you jerky that's chewy, satisfying, and genuinely snackable straight from the fridge. Store-bought jerky often comes loaded with preservatives, added sugars, and ingredients you'd rather not think about while nursing, but this version keeps things clean and straightforward. It stores in the fridge for up to two weeks or the freezer for up to three months, so you can make a big batch and have a grab-and-go snack ready whenever hunger strikes between feeds.
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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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