Pecan Free Bison Jerky
Bison jerky hits differently than the rubbery, over-salted gas station stuff — this version is deeply savory, slightly sweet, and built on a marinade that genuinely earns its complexity. Coconut aminos bring a rich, soy-sauce-like depth while apple cider vinegar adds a subtle tang, and the Ceylon cinnamon plus turmeric give the whole thing a warm, almost exotic backbone you won't find in most store-bought bags. The honey rounds everything out without making it candy-sweet, just enough to balance the garlic and ginger. Bison is naturally leaner than beef, which actually makes it ideal for jerky — less fat means it dries more evenly and keeps longer without going rancid. The low-and-slow oven method gives you total control over texture, whether you prefer a chewier bite or something a little more tender depending on how you slice it. There are no nuts, nut oils, or shared-equipment concerns here — just clean, whole-food ingredients that you can verify yourself before they ever hit the marinade. Make a batch on the weekend and you've got a high-protein snack ready to grab all week long.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb bison top round or flank steak, trimmed of visible fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ceylon cinnamon
- 1 tbsp honey
Instructions
- 1
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.
- 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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