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 — 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 — 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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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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