Bison is a leaner, more nutrient-dense alternative to beef, and it takes on a marinade beautifully — making it an ideal candidate for homemade jerky that actually delivers on flavor. The marinade here leans on coconut aminos instead of soy sauce, which keeps things grain-free and gluten-free without sacrificing that deep, savory punch. Apple cider vinegar adds a subtle tang, while garlic, ginger, turmeric, and a whisper of Ceylon cinnamon layer in warmth and complexity that store-bought versions rarely come close to. A touch of honey rounds everything out and helps the strips caramelize slightly during the long, low oven dry. Slicing the meat partially frozen is a small trick that makes a real difference — you get clean, even strips that dry consistently and chew just right. The result is a portable, protein-packed snack that fits naturally into a whole-foods lifestyle without any of the sketchy additives or preservatives you'd find on most jerky labels. Make a batch on the weekend and you'll have a satisfying, on-the-go snack ready for the whole week ahead.
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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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