Dairy Free Bison Jerky
Bison is a leaner, richer alternative to beef, and it makes absolutely stellar jerky ā deeply savory, satisfying, and packed with protein. The marinade here is built on coconut aminos instead of soy sauce, which keeps things completely free of dairy while still delivering that umami depth you want in a great jerky. Apple cider vinegar brightens everything up, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that makes each strip genuinely interesting to eat. A touch of honey rounds out the marinade with just enough sweetness to balance the tang. Store-bought jerky is notorious for sneaking in unexpected additives and dairy-derived ingredients, so making your own means you know exactly what's in every bite. The low-and-slow oven method gives you full control over texture ā slice against the grain for something more tender, or with it if you like a serious chew. Once cooled, it keeps in the fridge for up to two weeks or the freezer for up to three months, making it a brilliant make-ahead snack for road trips, hikes, or just keeping something genuinely good on hand.
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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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