Capsaicin Free Bison Jerky
Bison jerky is one of those snacks that feels indulgent but is actually built on clean, purposeful ingredients — and this version delivers serious depth of flavor without a single drop of hot sauce or chili in sight. Most store-bought jerky relies on cayenne, chipotle, or red pepper flakes for its kick, which makes finding a capsaicin-free option genuinely frustrating. Here, the marinade leans on coconut aminos, apple cider vinegar, garlic powder, ground ginger, turmeric, Ceylon cinnamon, and a touch of honey to build something warm, savory, and complex — no heat required. Bison is naturally leaner than beef, so trimming the fat and slicing thin against the grain gives you strips that dry evenly and chew beautifully. The long marinade window — anywhere from 8 to 24 hours — means the flavors really sink in before the low-and-slow oven does its work. Cooling the finished strips completely before sealing them up is the small step that keeps the texture just right, and the batch stores well in the fridge for up to two weeks or the freezer for up to three months. Whether you're packing snacks for a road trip or just want something satisfying on hand, this is the kind of homemade jerky that makes you wonder why you ever bought the packaged stuff.
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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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