Gelatin Free Bison Jerky
Bison jerky is the kind of snack that feels genuinely satisfying — chewy, deeply savory, and packed with bold flavor from a marinade built on coconut aminos, apple cider vinegar, warm spices, and a touch of honey. Bison is naturally lean and rich in protein, making it a fantastic base for homemade jerky that holds up beautifully through the long, slow oven dry. Every ingredient in this recipe is straightforward and plant- or animal-derived in the most direct sense — no thickeners, no stabilizers, nothing hidden that could sneak in unwanted additives. Store-bought jerky can be a minefield of mystery ingredients, but when you make it yourself you know exactly what went into every strip. The marinade comes together in minutes, and after a long soak the bison strips go low and slow in the oven until they hit that perfect bend-without-snap texture. Slicing against the grain gives you a more tender chew, while slicing with the grain keeps things classic and toothsome — either way, the spiced, slightly sweet coating caramelizes into something seriously craveable. Cool completely before storing and you'll have a protein-packed snack ready to grab all week long.
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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.
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