Pregnancy Friendly Bison Jerky
Homemade jerky is one of those snacks that feels indulgent but is actually packed with real, wholesome ingredients — and this bison version delivers serious flavor with every chewy, savory bite. Bison is naturally lean and rich in protein and iron, two things that matter a lot when you're eating for two, and trimming the visible fat before marinating keeps it clean and easy to digest. The marinade leans on coconut aminos instead of conventional soy sauce, which means no added MSG or preservatives to second-guess, and the blend of ginger, turmeric, and Ceylon cinnamon gives it a warm, complex depth that store-bought jerky simply can't match. One of the biggest concerns with homemade jerky during pregnancy is food safety, and this recipe takes that seriously — the oven method brings every strip to a verified internal temperature of 160°F, so you can snack with total confidence. A long marinade of up to 24 hours means the flavor penetrates deeply, and patting the strips dry before drying ensures that beautifully concentrated, slightly sticky finish. It keeps in the fridge for up to two weeks or the freezer for up to three months, so you can make a big batch and have a protein-rich snack ready whenever a craving hits.
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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
Ingredient noteCook all meat thoroughly when pregnant.
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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