Citric Acid Free Bison Jerky
Bison makes an incredible base for homemade jerky ā it's leaner than beef, deeply savory, and takes on a marinade beautifully. The real challenge with store-bought jerky is that citric acid shows up almost everywhere as a preservative or flavor enhancer, making the snack aisle basically off-limits for anyone avoiding it. This recipe sidesteps that entirely by using coconut aminos, apple cider vinegar, and a warm blend of garlic, ginger, turmeric, and Ceylon cinnamon to build bold, complex flavor without any hidden additives. A touch of honey rounds everything out with just enough sweetness to balance the savory depth. The low-and-slow oven method does all the heavy lifting, pulling moisture out gradually so you end up with strips that are chewy, deeply browned, and satisfying in every bite. Slicing the meat partially frozen is a small trick that makes a big difference ā thin, even strips mean consistent drying and that perfect bend-without-snap texture jerky lovers are after. Once you have a batch cooling on the rack, it's genuinely hard not to start snacking before it even hits the storage container.
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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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