Nitrate & Nitrite Free Bison Jerky

Bison jerky from the store almost always comes loaded with sodium nitrate, sodium nitrite, or curing salts you can't quite pronounce — which makes finding a clean, preservative-free option genuinely frustrating. This homemade version sidesteps all of that by relying on a deeply flavorful marinade of coconut aminos, apple cider vinegar, honey, and warm spices like ground ginger, turmeric, and Ceylon cinnamon to do all the heavy lifting. The result is savory, slightly sweet, and complex in a way that most commercial jerky never manages to be. Bison itself is a leaner, richer-tasting protein than beef, and trimming the visible fat before marinating helps the strips dry evenly and keeps the texture spot-on. A long marinade — anywhere from 8 to 24 hours — means every strip is seasoned all the way through before it ever hits the oven. Low-and-slow drying at 175°F gives you that satisfying chew with a slight crack at the fold, and a quick temperature check ensures food safety without any shortcuts. Once cooled, it keeps in the fridge for up to two weeks or the freezer for three months, so you can batch-make a stash and snack confidently all week long.

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