Gut Friendly Bison Jerky
Bison is a leaner, easier-to-digest protein than conventional beef, making it a smart choice when you're paying close attention to what goes into your body. The marinade here is built around coconut aminos instead of soy sauce, which keeps things gentle on the gut while still delivering that deep, savory punch you want from good jerky. Apple cider vinegar, ground ginger, and turmeric bring anti-inflammatory warmth to every strip, and a touch of honey rounds it all out without going overboard on sweetness. Ceylon cinnamon ā the milder, more delicate variety ā adds a subtle complexity that makes this marinade feel genuinely thoughtful rather than thrown together. A long, slow oven dry at low heat does the heavy lifting, coaxing out moisture gradually so the texture lands in that perfect chewy-but-not-tough zone. The result is a portable, protein-packed snack you can feel good about reaching for, with none of the mystery additives or preservatives that make store-bought jerky a gamble.
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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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