Hazelnut Free Bison Jerky
Bison jerky is the kind of high-protein snack that makes you wonder why you ever settled for the rubbery, preservative-packed bags at the gas station checkout. The marinade here is genuinely special — coconut aminos and apple cider vinegar lay down a savory, tangy base, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon build layers of warm, complex flavor that commercial brands simply can't touch. A spoonful of honey rounds everything out with just enough sweetness to keep you reaching back into the bag. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about shared-facility warnings that plague so many packaged snacks. The technique is straightforward — a long marinade, a low oven, and a wire rack for airflow — and the result is deeply browned, satisfyingly chewy strips that hit that perfect bend-without-snapping texture. Bison is leaner than beef, which means the fat is trimmed before drying and you get a cleaner, richer flavor in every bite. Make a batch on the weekend and you'll have a safe, craveable snack stashed in the fridge for the whole week ahead.
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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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