Seed Oil Free Bison Jerky
Bison jerky is one of those snacks that feels almost primal — deeply savory, chewy, and packed with protein that actually keeps you full. Most store-bought jerky is loaded with industrial seed oils, mystery marinades, and preservatives you'd rather not think about, so making your own is a genuinely satisfying workaround. This version uses a marinade built on coconut aminos, apple cider vinegar, honey, and a warm blend of garlic, ginger, turmeric, and Ceylon cinnamon — every single ingredient is clean and intentional. The bison itself is lean and rich-tasting, and because the meat is sliced thin and slow-dried in the oven at a low temperature, you get that perfect chewy-but-not-tough texture without any added fats or oils at any stage. The long marinade time — anywhere from eight to twenty-four hours — means the flavor goes all the way through every strip, not just coating the surface. Once it's done and cooled, it keeps in the fridge for up to two weeks or the freezer for up to three months, so a single batch goes a long way as a grab-and-go snack.
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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
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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