1Setup & Prepare
About This Recipe
Lean bison makes exceptional jerky with deep flavor and satisfying chew. Proper slicing and marinating create perfectly seasoned, shelf-stable snack healthier than commercial versions.
Cultural Context
Drying meat represents one of humanity's oldest preservation methods, essential for Plains cultures' survival. Traditional pemmican combined dried bison with fat and berries. This modern jerky honors ancient techniques while creating healthy, portable snack.
2Ingredients
Shopping List
3Cooking Instructions
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Freezing: Partially freeze bison for 1-2 hours to make slicing easier.
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Slicing: Slice meat 1/8 to 1/4 inch thick. Slice with the grain for chewy jerky, against for tender.
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Marinade: Whisk together all liquid ingredients and spices. Add cure #1 if using.
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Marinating: Place meat slices in marinade, ensuring all pieces are coated. Refrigerate 6-24 hours.
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Draining: Remove meat from marinade and pat dry with paper towels.
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Arranging: Arrange slices on dehydrator trays without overlapping, or on wire racks over baking sheets.
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Dehydrating: Dry at 160°F for 5-7 hours until meat bends and cracks but doesn't break. Test by bending a piece.
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Storage: Cool completely before storing in airtight container.
4Chef's Notes & Pairings
Chef's Notes
- Bison's leanness makes perfect jerky
- Cure #1 improves safety and shelf life
- Slice thickness determines drying time
- Test one piece before drying entire batch
Wine Pairing
Not typically paired. Excellent with beer or as trail snack.
Nutrition Facts
Per 1 oz serving: 85 calories, 16g protein, 1g fat, 3g carbohydrates. Excellent high-protein, low-fat snack.
