High Fructose Corn Syrup Free Bison Jerky
Homemade jerky hits different when you know exactly what went into it — and store-bought versions are notorious for sneaking in sweeteners like high fructose corn syrup, maltodextrin, and other additives that have no business being in dried meat. This recipe keeps things clean from start to finish. Bison top round or flank steak gets a long soak in a marinade built on coconut aminos, apple cider vinegar, and a single tablespoon of honey for just enough natural sweetness to balance the savory depth of garlic, ginger, turmeric, and Ceylon cinnamon. The result is deeply flavorful, chewy, and satisfying in a way that feels genuinely wholesome. A low-and-slow oven dry at 175°F does all the heavy lifting, pulling out moisture over several hours until you get that perfect bend-without-snap texture. Bison is naturally leaner than beef, which means less fat to trim and a cleaner chew overall. Make a batch on the weekend and you've got a protein-packed snack ready to go for the whole week ahead.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!