Pork Free Bison Jerky
Bison is a seriously underrated protein for jerky ā it's lean, deeply savory, and takes on a marinade beautifully. The strips soak overnight in a blend of coconut aminos, apple cider vinegar, honey, and warm spices like ginger, turmeric, and Ceylon cinnamon, building layers of flavor that go way beyond anything you'd grab off a gas station shelf. A long, slow oven dry at low heat does all the heavy lifting, giving you that perfect chewy-but-not-brittle texture that makes it impossible to stop at just one piece. Because this is made entirely from bison and a pantry-friendly marinade, there's no need to scrutinize labels for hidden pork-derived ingredients or additives ā you know exactly what went into every strip. The coconut aminos bring that umami depth you'd expect from soy sauce without any of the usual concerns, and the touch of honey rounds out the heat and spice into something genuinely craveable. Make a big batch on the weekend and you'll have a high-protein snack ready to grab all week long.
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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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