Walnut Free Bison Jerky
Bison jerky hits differently than the gas-station stuff ā it's lean, deeply savory, and packed with bold flavor from a marinade that layers coconut aminos, apple cider vinegar, warm spices, and just a touch of honey. The bison itself is naturally rich and slightly sweet, and it takes on all those aromatics beautifully after a long overnight soak. Store-bought jerky can be a minefield of mystery seasonings and shared processing lines, but every single ingredient here is straightforward and easy to verify. The slow oven-drying method at low heat does all the heavy lifting, pulling moisture out gradually so you get that perfect chewy-but-not-brittle texture without any special equipment. A quick chill in the freezer before slicing is the kind of small trick that makes a real difference, giving you clean, even strips that dry consistently. Once it's done and cooled, it keeps in the fridge for up to two weeks ā though it rarely lasts that long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb bison top round or flank steak, trimmed of visible fat
For the marinade
- Ā¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger
- Ā½ tsp ground turmeric
- Ā½ tsp onion powder
- Ā½ tsp fine sea salt
- Ā¼ tsp ceylon cinnamon
- 1 tbsp honey
Instructions
- 1
Place the bison in the freezer for 30ā45 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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