Bison makes an exceptional base for homemade jerky — it's leaner than beef, deeply savory, and takes on a marinade beautifully. The real secret here is coconut aminos, which delivers that rich, umami-forward depth you'd expect from soy sauce without any soy in sight. It's blended with apple cider vinegar, honey, garlic, ginger, turmeric, and a whisper of Ceylon cinnamon for a marinade that's complex, slightly sweet, and genuinely addictive. A long soak — anywhere from 8 to 24 hours — means every strip is thoroughly seasoned all the way through before it ever hits the oven. Low and slow drying at 175°F pulls out the moisture gradually, giving you that perfect chewy-but-not-brittle texture that store-bought jerky rarely nails. Because you're controlling every ingredient from start to finish, there's no guessing about hidden soy derivatives lurking in a flavor packet or seasoning blend. The result is a protein-packed snack you can stash in the fridge for two weeks or the freezer for three months — assuming it lasts that long.
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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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