Shellfish Free Bison Jerky
Bison makes for an incredibly satisfying jerky — leaner than beef, with a slightly richer, earthier flavor that takes a marinade beautifully. The blend of coconut aminos, apple cider vinegar, honey, and warm spices like Ceylon cinnamon, turmeric, and ginger creates a deeply savory, subtly sweet coating that soaks into every strip during a long overnight rest. Chilling the meat before slicing is a smart trick that makes it easy to get those thin, even cuts that dry consistently in the oven. Every ingredient in this recipe is naturally free from shellfish and shellfish derivatives — no soy sauce swaps or label-checking anxiety required, since coconut aminos handle the umami work cleanly. The low-and-slow oven method gives you total control over the process, and flipping the strips halfway through ensures even drying on both sides. You end up with jerky that bends without snapping, hits that satisfying chew, and keeps in the fridge for up to two weeks — 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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