Oats Free Bison Jerky
Bison jerky is the kind of snack that makes you wonder why you ever settled for the rubbery, preservative-loaded bags at the gas station. Lean, deeply savory, and packed with bold flavor from a marinade built on coconut aminos, apple cider vinegar, warm spices, and a touch of honey, this is the real deal. The long oven-drying process at low heat does all the heavy lifting, coaxing out that perfectly chewy, slightly smoky texture that great jerky is known for. Every single ingredient in this recipe is naturally free from grains and grain-derived additives, so there's no need to squint at labels or worry about hidden fillers sneaking into your snack stash. The Ceylon cinnamon and turmeric give the marinade an almost exotic warmth that plays beautifully against the rich, slightly gamey depth of bison. Make a batch on the weekend, stash it in an airtight container, and you've got a high-protein, on-the-go snack ready for the whole week ā or longer if you freeze it.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb bison top round or flank steak, trimmed of visible fat
For the marinade
- Ā¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- Ā½ tsp ground turmeric
- Ā½ tsp onion powder
- Ā½ tsp fine sea salt
- Ā¼ tsp ceylon cinnamon
- 1 tbsp honey
Instructions
- 1
Place the bison in the freezer for 30ā45 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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