Bison jerky hits differently than the gas-station beef sticks you've been settling for — it's deeply savory, slightly sweet, and packed with bold flavor from a marinade built on coconut aminos, apple cider vinegar, warm spices, and a touch of honey. Coconut aminos stand in beautifully for soy sauce here, which also means you're completely clear of the grain-based ingredients that sneak into so many store-bought jerky products. The marinade gets a genuinely interesting depth from Ceylon cinnamon, turmeric, and ground ginger, so every strip tastes complex without being fussy. Bison is naturally lean and rich in protein, and trimming the visible fat before marinating keeps the texture clean and the finished jerky from going rancid too quickly. The low-and-slow oven method does all the heavy lifting — no dehydrator required — and the wire rack setup ensures even airflow so every piece dries consistently. After a long marinade and a few hours in the oven, you end up with jerky that's chewy, deeply browned, and genuinely satisfying to snack on. Make a full batch and stash it in the fridge or freezer, because it disappears fast.
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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.
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