Bison Jerky Recipe

I’ve made my fourth batch of bison jerky this year, and they’ve all been pretty good. This was the first one I made where I used my own marinade. (I’m trying to cut down on my MSG intake, thanks).

• 1 lb ground bison
• 1.5 cups soy sauce (oh, I so non-paleo – I’ll turn in my card at the door)
• 1 tsp red pepper powder
• 1 tsp onion powder
• 1 pinch curry powder
• 1 tsp black pepper
• 1 tsp Canadian steak seasoning
• 0.5 cup water


Ground buffalo can actually be cut into strips. Who'd have thunk?

Take the tube of ground bison, and cut it in half lengthwise. Mix up all this crap and pour it on top of the buffalo meat. You have two choices here (I’ve done both): either mix in a little more water, and simmer it over low heat for 2-3 hours until the meat gets up to 165 f, or put it in the refrigerator for 12+ hours and let the meat soak it in. If you go with the heat method, you’ll need to pat down the meat and let it dry a bit before cutting it into strips.Either way, cut the meet into 2-4 inch strips, and put it in your favorite dehyrdator for the next 8-12 hours. See what the directions for your dehydrator say – I’m sure it varies depending on the horsepower yours has.
Here’s the end result – protein with a kick – all grass fed and good for you.



Bow down at the might of my bison jerky, peon!