Bison jerky hits differently than the rubbery, over-salted bags you find at gas stations — this homemade version is deeply savory, slightly sweet, and packed with warm spice in every chewy strip. The marinade leans on coconut aminos and apple cider vinegar for a rich, tangy base, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon layer in complexity that store-bought versions rarely come close to matching. A touch of honey rounds everything out and helps the strips develop that gorgeous, deeply browned finish during the long, slow oven dry. Partially freezing the bison before slicing is a smart trick that makes it easy to get those thin, even cuts that are essential for consistent texture throughout the batch. The whole process is straightforward — marinate overnight, pat dry, and let the low oven do the heavy lifting over a few hours. Because every ingredient here is whole and easy to verify, you never have to second-guess what went into your snack. It stores beautifully in the fridge or freezer, so making a big batch means you'll have a satisfying, protein-packed snack ready to grab whenever you need it.
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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.
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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