Sesame Free Bison Jerky
Bison jerky is a serious upgrade from the gas-station pouches you've been settling for, and making it at home means you control every single ingredient. The marinade here leans on coconut aminos instead of soy sauce, which sidesteps the sesame cross-contamination risk that comes with so many commercial sauces and store-bought jerky brands. A long soak — anywhere from eight to twenty-four hours — lets the garlic, ginger, turmeric, and a touch of Ceylon cinnamon work deep into the meat, building a flavor that's savory, subtly warm, and just barely sweet from the honey. Bison is naturally leaner than beef, so trimming the fat and patting the strips dry before they go into the oven helps you get that satisfying chew without any greasy finish. Low and slow in the oven does the heavy lifting, and flipping the strips halfway through ensures even drying on both sides. Once cooled, the jerky keeps in the fridge for up to two weeks or the freezer for up to three months — though it rarely lasts that long.
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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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