📝 About This Recipe
Experience the rugged spirit of the American West with this lean, protein-packed buffalo jerky. Using heritage bison meat, which is naturally sweeter and more tender than beef, we infuse it with a complex brine of smoky chipotle, rich molasses, and earthy aromatics. This slow-smoked delicacy offers a profound depth of flavor and a satisfying chew that makes it the ultimate gourmet snack for the modern adventurer.
🥗 Ingredients
The Meat
- 2.5 pounds Buffalo (Bison) Roast (Eye of round, top round, or London Broil; trimmed of all visible fat)
The Umami Base
- 3/4 cups Soy Sauce (Low sodium preferred to control saltiness)
- 1/4 cups Worcestershire Sauce (Adds deep fermented complexity)
- 2 tablespoons Apple Cider Vinegar (Helps tenderize the lean bison fibers)
Sweet & Spice Aromatics
- 3 tablespoons Dark Molasses (For a rich, sticky sweetness and dark color)
- 1 tablespoon Smoked Paprika (Spanish pimentón)
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 tablespoon Coarsely Ground Black Pepper (Freshly cracked is essential)
- 1 teaspoon Chipotle Powder (Adjust for desired heat level)
- 1/2 teaspoon Liquid Smoke (Optional if using a real wood smoker)
- 1/2 teaspoon Prague Powder #1 (Curing Salt) (Critical for safety and preservation)
👨🍳 Instructions
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1
Place the buffalo roast in the freezer for 60-90 minutes. You want it firm but not frozen solid; this makes it significantly easier to slice consistent, thin strips.
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2
While the meat chills, whisk together the soy sauce, Worcestershire sauce, apple cider vinegar, molasses, and all spices in a large glass bowl until the molasses is fully incorporated.
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3
Remove the meat from the freezer and trim away any remaining silver skin or fat caps. Fat does not dry out and will cause the jerky to go rancid quickly.
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4
Slice the buffalo against the grain for a more tender chew, or with the grain if you prefer a traditional 'tough' jerky. Aim for strips about 1/8 to 1/4 inch thick.
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5
Place the meat slices into a large heavy-duty gallon freezer bag and pour the marinade over them. Massage the bag thoroughly to ensure every piece is coated.
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6
Refrigerate the meat for at least 12 hours, though 24 hours is ideal for the deep penetration of flavors required for buffalo.
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7
Prepare your smoker or dehydrator. If using a smoker, preheat to 160°F (71°C) using mild wood like hickory, apple, or cherry.
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8
Remove the meat from the marinade and pat each strip lightly with paper towels. You want them moist but not dripping, which helps the 'pellicle' (a sticky surface layer) form.
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9
Arrange the strips on the racks, ensuring they do not touch or overlap. This allows for even airflow and consistent drying.
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10
Smoke-dry the meat for 5 to 7 hours. Check the progress at the 4-hour mark, as thickness and humidity can affect timing.
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11
Test for doneness: The jerky is ready when it bends and cracks slightly but does not snap in half. It should have a leathery texture.
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12
Remove the jerky from the heat and let it rest at room temperature for 1 hour to 'condition' before bagging. This allows any residual moisture to distribute evenly.
💡 Chef's Tips
Always slice the meat while partially frozen to get professional, uniform strips. If you don't have a smoker, you can use an oven at its lowest setting (usually 170°F) with the door propped open slightly with a wooden spoon. Never skip the curing salt if you plan on storing the jerky at room temperature for more than a few days. Buffalo is leaner than beef, so it dries faster; start checking for doneness earlier than you would for beef jerky. Store the finished product in a vacuum-sealed bag or an airtight jar with a silica gel packet to maximize shelf life.
🍽️ Serving Suggestions
Pair with a robust, hoppy IPA to cut through the salt and smoke. Serve as part of a 'Rustic Charcuterie' board alongside sharp cheddar and dried cranberries. Coarsely chop and toss into a trail mix with smoked almonds and dark chocolate chunks. Enjoy as a high-protein snack during a long hike or road trip. Rehydrate small bits in a campfire stew for an authentic frontier-style meal.