Happy Monday. Last week we went over an alternative for beef jerky – venison. Considering the positive feedback received (hey, everybody loves jerky), I figured why not continue the trend.
Let’s get started.
Big, Beefy, Filling. Hunters’ Snacking 101.
Jerky is one of those great snacks that lasts for months – the epitome of portability, and the perfect example of non-perishable snacks (without all the nasty preservatives).
This time around, we’re talking about a much bigger, far less agile alternative in comparison to venison. If you hunt, you’ve probably got a pretty good idea what I’m hinting at (or, you know, you could’ve just guessed from the feature photo, sunshine.).
Queue my third favourite type of jerky snack – Bison Jerky.
For those who’ve bought either SUPP UP. No Bull, Whole Food Military Nutrition On The Go, or SUPP UP. No Bull, Whole Food Military Nutrition At Home, like last week’s post, this recipe is different – so pay attention.
Makes: Roughly 60 large pieces.
Prep Time: 30 min.
Cook Time: 5-8 hrs.
Marinate Time: 24 hrs.
Total Time: 1.5 Days, 30 minutes
Items Needed: A large GLASS bowl. Dehydrator. Meat mallet. A fridge.
- 900 g (2 lbs.) Bison roast, roughly 0.3 cm (1/8 inch) thick
- Tip: Cut against the grain to make jerky chewier. Freeze for 30 min. – 1 hr. prior to prepping, to make cutting a whole lot easier. As bison is lean (duh), not much trimming of fat is needed.
- 2 Tbsp. Honey
- 2 Tbsp. Lemon juice
- 2 Tbsp. Olive oil
- 4 tsp. Old Bay seasoning
- For UK/Europe readers, you probably won’t find this. Here’s a quick alternative for it you can make yourself.
- 2 tsp. Salt
- 1 tsp. Chili powder
- 1 tsp. Garlic powder
- 1 tsp. Paprika
- Throw ALL your ingredients into a large bowl, and mix them up.
- Take your bison roast and cut it into roughly 0.3 cm (1/8 in.) thick slices.
- Any uneven cuts, just pound the crap out of them with your meat mallet until they get to the right thickness.
- Toss your tenderised bison strips into the bowl and cover.
- Pop your bowl in the fridge and let everything marinate for 24 hours – 12 hours in, stir things up just once then back into the fridge it goes.
- Take your bison strips out, shake them off a bit, and throw it into your dehydrator at 63 degrees C (145 F – you’ll remember what the ideal temperature is if you bought either SUPP UP. book) and let it run for at least 5-8 hours, until the jerky is dry with zero moisture when cracked in two.
- If you still haven’t bought a dehydrator (bro…), preheat your oven to 93 degrees C (200 F), take 3 large rimmed baking sheets, and put a wire rack on each. Leave roughly 0.6 cm (0.25 in.) space between each slice.
- Let things cool before getting your greedy fingers on them for a taste test.
Congrats – here’s another skill added to your set, and something else to chew on when beef/venison gets boring.
If you liked this recipe, share it. If you really like this recipe, but don’t have the SUPP UP. books yet, buy either SUPP UP. On The Go or SUPP UP. At Home E-BOOKS now, and discover what unique recipes are in the “Snacks – Tasty and Easy DIY” chapters.
The perks of buying either book is you also get the nutritional breakdown (which is more important than you may think) of the recipes inside.
Drop by next week for yet another easy recipe to add to your arsenal.
Stop doing guesswork, start making the necessities of your life easier.
SUPP UP. – Get your copy now.
If You Know How To Fuel Your Body, Where You Are Matters Less.™
– SUPP UP.