Gluten Free Bison Jerky
Bison jerky is one of those snacks that feels indulgent but is actually built on clean, purposeful ingredients — and this version delivers serious depth of flavor without a single grain in sight. The marinade leans on coconut aminos instead of soy sauce, which is the key swap that keeps this completely gluten-free while still delivering that savory, umami-rich backbone 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 store-bought bags simply can't match. A touch of honey rounds out the marinade and helps the strips develop that gorgeous, deeply browned finish after a long, slow dry in the oven. The technique here is straightforward — a good long marinade, a low oven, and a wire rack for airflow — but the results taste like you put in way more effort than you did. Whether you're packing it for a hike, road trip, or just need something satisfying to grab between meals, this jerky holds up beautifully for weeks in the fridge or months in the freezer.
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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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