Bison jerky hits differently than the store-bought stuff — leaner, richer, and with none of the mystery additives that make label-reading such a chore. This marinade leans on coconut aminos, apple cider vinegar, and a warm blend of garlic, ginger, turmeric, and Ceylon cinnamon to build layers of savory, slightly sweet flavor that soak deep into every strip. A long marinade — anywhere from 8 to 24 hours — does the heavy lifting, so by the time the meat hits the oven, it's already packed with flavor. The low-and-slow oven method at 175°F gives you total control over texture, whether you prefer a chewier bite or something a little more tender depending on how you slice against the grain. Because every ingredient here is straightforward and whole-food-based, there's no need to second-guess what's in it — no fillers, no hidden extras, just clean, bold jerky you made yourself. It stores beautifully in the fridge for up to two weeks or the freezer for up to three months, making it a genuinely great option to batch-cook for snacking on the go.
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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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