Bison jerky is the kind of snack that makes you wonder why you ever settled for the rubbery, preservative-packed bags at the gas station. Lean, deeply savory, and packed with bold flavor from a marinade built on coconut aminos, apple cider vinegar, garlic, ginger, turmeric, and a touch of honey, this is jerky that actually tastes like something. The Ceylon cinnamon adds a subtle warmth that sets it apart from anything you'd find on a store shelf, and the long marinade time — anywhere from 8 to 24 hours — means every strip is seasoned all the way through. Store-bought jerky can be a minefield of shared facilities and ambiguous labeling, but making it at home with a clean, straightforward ingredient list puts you fully in control. The low-and-slow oven method does all the heavy lifting, and flipping the strips halfway through ensures even drying without any special equipment beyond a wire rack. Once cooled, it keeps in the fridge for up to two weeks or the freezer for up to three months, so a single batch goes a long way. It's the perfect high-protein snack for road trips, lunchboxes, or just keeping something satisfying within arm's reach.
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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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