Chicken Free Bison Jerky
Bison makes for an incredibly satisfying jerky — leaner than beef, with a slightly richer, earthier flavor that takes a bold marinade beautifully. The blend of coconut aminos, apple cider vinegar, honey, and warm spices like Ceylon cinnamon, turmeric, and ginger creates a deeply savory-sweet cure that soaks into every strip during a long overnight marinade. Slicing the meat straight from a brief freeze means you get clean, even cuts without any special equipment, and the choice of slicing with or against the grain lets you dial in exactly the texture you're after. The oven-drying method is low and slow — a few hours at 175°F on a wire rack — so the strips dry out evenly without cooking too fast or losing that satisfying chew. Reaching an internal temperature of 160°F ensures every batch is safe to eat, not just dry on the outside. Once cooled, this jerky keeps in the fridge for up to two weeks or the freezer for up to three months, making it a genuinely practical high-protein snack to have on hand. It's the kind of homemade snack that makes store-bought pouches feel like a serious downgrade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!