Pistachio Free Bison Jerky
Bison jerky hits differently than the gas-station stuff ā 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 ā 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.
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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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