Bison Jerky

Bison jerky is a flavorful, high-protein snack that perfectly embodies the Paleo lifestyle, offering a unique twist on traditional jerky with its rich taste and tender texture. This homemade version ensures you know exactly what goes into your food, making it a great choice for a nutritious lunch or on-the-go snack.

Ingredients

• bison flank steak - 500 grams
• soy sauce (or coconut aminos for Paleo) - 60 ml
• honey - 15 ml
• black pepper - 1 teaspoon
• garlic powder - 1 teaspoon
• onion powder - 1 teaspoon
• smoked paprika - 1 teaspoon
• red pepper flakes - 1/2 teaspoon
• sea salt - 1 teaspoon

Steps

1. Trim any excess fat from the bison flank steak and slice it into thin strips, about 1 cm thick.
2. In a bowl, mix together the soy sauce (or coconut aminos), honey, black pepper, garlic powder, onion powder, smoked paprika, red pepper flakes, and sea salt to create a marinade.
3. Place the bison strips in a resealable plastic bag or shallow dish, and pour the marinade over the meat, ensuring all pieces are well coated.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
5. Preheat your oven to 70°C (160°F). Line a baking sheet with aluminum foil and place a wire rack on top.
6. Remove the bison strips from the marinade and pat them dry with paper towels.
7. Arrange the bison strips in a single layer on the wire rack, making sure they don’t overlap.
8. Bake in the preheated oven for 4-6 hours, or until the jerky is dry and firm but still slightly pliable.
9. Let the jerky cool completely before storing it in an airtight container.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 8 g
• Fiber: 0 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle growth and recovery.
• Low in carbs, making it suitable for a Paleo diet.

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