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         Smoked Bison Jerky

Smoked Bison Jerky

SMOKED BISON JERKY


For those of you who own a dehydrator, as well as a smoker, this is the recipe for you.


Using curing salt instead of regular sea salt will provide longer shelf life.


Bison is easiest to slice thinly when it is barely semi-thawed.


Finished jerky is best stored in a vac-pack or a sealed mason jar in the refrigerator. It will keep for several weeks.
       
    MARINADE INGREDIENTS

 
1/2 cup
1/2 tsp
1 tbsp
2 tsp
1 1/2 tsp
1 tsp
1/4 tsp (scant)

1 lb
 
 
 
soya sauce (Tamari type preferred)
sea salt or curing salt (Cure #1)
brown sugar (2 1/2 tbsp maple syrup may be substituted)
minced garlic
freshly grated ginger
onion powder
cayenne powder

bison steak (flank or round - outer fat removed)
thinly sliced against the grain - about 1/8th inch thick
 
       
    DIRECTIONS


  • To make marinade: in a small pot combine soya sauce, sea salt or curing salt, brown sugar or maple syrup, garlic, ginger, onion powder and cayenne. Heat over low heat stirring until ingredients have combined, about 5 minutes. Remove from heat, cool marinade in the refrigerator.

  • Once cool, add bison steak strips to marinade. Transfer to a covered container, or store in a plastic freezer bag. Allow bison strips to marinate for 12 to 24 hours. Agitate once or twice over that time frame.

  • Drain and discard marinade, pat bison strips dry with kitchen towel, arrange strips in dehydrator so that there is no overlap. Dehydrate for 1 hour at 160F.

    Bison meat cut into strips and placed onto dehydrater. Bison meat cut into strips and placed onto smoker.

  • Transfer strips to smoker and smoke at low heat for 45 minutes to an hour. Our preference is to use apple wood, but hickory works well too.

  • Return smoked bison strips to dehydrator for 1 1/2 to 2 hours at 160F, or until dry and leathery, but not brittle.

  • Allow jerky to cool before storing.