Bison Jerky Mesquite
Thinly sliced bison meat is marinated in a smoky mesquite marinade and slowly dehydrated. The intense smoky flavor pairs perfectly with the robust wild meat. A protein-rich snack experience with an authentic American character.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutes + 12-24 hours marinatingFreeze bison meat for 1-2 hours until slightly firm, then cut against the grain into 3-5 mm thin strips. Mix all marinade ingredients in a bowl, add meat strips, mix well, and marinate covered in the refrigerator for 12-24 hours.
Draining and Arranging
15 minutesRemove meat strips from marinade, pat dry on both sides with paper towels, and arrange on dehydrator trays in a single layer without overlapping. Leave some space between strips for good air circulation.
Dehydrating
6-8 hoursPreheat dehydrator to 70-75 °C. Dry meat for 6-8 hours, rotating trays after 3-4 hours. Jerky is done when it turns white when bent, remains pliable but does not break. Core temperature must reach at least 70 °C.
Cooling and Storage
1-2 hoursAllow finished jerky to cool completely at room temperature. Store in airtight containers or vacuum bags. Shelf life is up to 2 weeks at room temperature, up to 6 weeks in the refrigerator.
Pro Tip
The jerky is done when it turns white when bent but does not break. For additional food safety, heat the finished jerky in the oven at 160 °C for 10 minutes.
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