Lupin Free Bison Jerky
Bison jerky is the kind of snack that makes you wonder why you ever settled for the rubbery, over-salted bags at the gas station. Lean bison top round gets a long soak in a marinade built from coconut aminos, apple cider vinegar, honey, and a warm blend of garlic, ginger, turmeric, and Ceylon cinnamon — flavors that are bold without being overpowering. The slow oven method at a low 175°F pulls out moisture gradually, giving you that satisfying chew and deep, savory color that good jerky is all about. Every ingredient here is straightforward and naturally free from the legume-derived additives and fillers that can sneak into commercial jerky products, so you know exactly what you're eating. Slicing the meat partially frozen is a small trick that makes a real difference, letting you hit that ideal 1/8-inch thickness without fighting the cut. Once it cools and goes into an airtight container, it keeps in the fridge for up to two weeks — though it rarely lasts that 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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