Wheat Free Bison Jerky
Bison jerky is one of those snacks that feels indulgent but is actually doing real work ā high protein, deeply savory, and genuinely satisfying in a way that most store-bought options never quite manage. The marinade here leans on coconut aminos instead of traditional soy sauce, which keeps everything naturally free of wheat while still delivering that rich, umami-forward depth you want in a good jerky. A touch of honey, Ceylon cinnamon, and turmeric round out the flavor in a way that's warm and complex without being overpowering. The brief freezer step before slicing is a small trick that makes a big difference, giving you clean, even strips that dry uniformly in the oven. After a long marinade and a slow, low oven dry, you end up with strips that are chewy, deeply browned, and packed with flavor. It's the kind of snack you'll want to keep stocked in the fridge at all times ā and knowing exactly what went into it makes every bite even better.
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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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