Bison jerky is the kind of high-protein, deeply savory snack that makes you wonder why you ever settled for the rubbery, preservative-packed bags at the gas station. The marinade here is genuinely special — coconut aminos bring a rich, soy-sauce-like depth, while apple cider vinegar, garlic, ginger, turmeric, and a touch of Ceylon cinnamon layer in warmth and complexity that commercial jerky never comes close to matching. A spoonful of honey rounds everything out and helps the strips develop that gorgeous, deeply browned finish during the long, slow oven dry. Store-bought jerky is a minefield of mystery seasonings and shared-facility warnings, but when you make it yourself with this straightforward ingredient list, you know exactly what's going into every strip. The technique is simple but smart — a brief freeze before slicing makes it easy to get clean, even cuts, and the low-and-slow oven method does the rest of the work for you. Bison is naturally lean and bold in flavor, so it holds up beautifully to a marinade this assertive without turning greasy or tough. Make a full batch on the weekend and you'll have a satisfying, grab-and-go snack stocked in the fridge for the whole 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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