Bison jerky hits differently than the gas-station stuff — it's leaner, richer in flavor, and made with a marinade that actually earns its keep. Coconut aminos bring a deep, savory backbone while apple cider vinegar tenderizes the meat, and warm spices like ground ginger, turmeric, and Ceylon cinnamon layer in a complexity that keeps you reaching for another strip. The honey rounds everything out with just a touch of sweetness that caramelizes beautifully during the long, slow oven dry. Because you're working with whole, single-ingredient components throughout, there's no guesswork about what's actually in your snack — no mystery seasonings, no shared-facility nuts hiding in a spice blend. The technique is straightforward: a good long marinade, a low oven, and patience. Slicing the bison while it's partially frozen is a small trick that makes a big difference in getting those clean, even strips. The result is a deeply savory, chewy jerky that stores well and travels even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
