Chestnut Free Bison Jerky
Bison jerky is the kind of high-protein snack that makes you wonder why you ever settled for the rubbery, overly sweet stuff from a gas station rack. The marinade here is genuinely special ā coconut aminos and apple cider vinegar lay down a savory, tangy base, while ground ginger, turmeric, and a whisper of Ceylon cinnamon add warmth and depth that builds with every bite. A touch of honey rounds everything out without tipping into candy territory. The method is straightforward: a long marinade, a low oven, and a wire rack to let the air do its work ā no dehydrator required. Slicing the meat partially frozen is a small trick that pays off big, giving you those clean, even strips that dry consistently all the way through. Store-bought jerky can be a minefield of mystery seasonings and additives, so making your own means you know exactly what went into every strip. Batch it on a weekend and you'll have a satisfying, portable snack stashed in the fridge for the whole week ahead.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb bison top round or flank steak, trimmed of visible fat
For the marinade
- Ā¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- Ā½ tsp ground turmeric
- Ā½ tsp onion powder
- Ā½ tsp fine sea salt
- Ā¼ tsp ceylon cinnamon
- 1 tbsp honey
Instructions
- 1
Place the bison in the freezer for 30ā45 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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