Celery Free Bison Jerky
Bison jerky is the kind of snack that makes you wonder why you ever settled for the rubbery, overly salty bags at the gas station. Lean, protein-packed bison gets sliced thin and soaked in a bold marinade built from coconut aminos, apple cider vinegar, honey, and a warming blend of garlic, ginger, turmeric, and Ceylon cinnamon — flavors that are complex without being fussy. The long marinade time, anywhere from 8 to 24 hours, means every strip is deeply seasoned all the way through before it ever hits the oven. A low-and-slow dry at 175°F does the rest of the work, pulling moisture out gradually so you end up with jerky that's chewy, satisfying, and genuinely craveable. Store-bought jerky is notorious for sneaking in unexpected additives and flavor enhancers, but every single ingredient here is straightforward and easy to verify. Whether you're packing it for a hike, road trip, or just keeping a stash in the fridge for the week, this recipe delivers serious flavor with total ingredient confidence.
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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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