These instructions are for making bison jerky with ground bison. For using unground meat, I recommend using our jerky marinade recipe.

1. Combine all ingredients. Mix well. The general rule is one minute per pound of bison. 
2. Cut two 18”x18” pieces of parchment paper
3. Form bison mixture into a ball, and place in the center of one piece of parchment. 
4. Place second piece of parchment on top, and use a rolling pin, or your hands, to gently press bison to 3/8” thickness. 
5. Remove top piece of parchment paper, and use a pizza cutter, or large knife to score jerky. 
6. If using a knife, I recommend placing the knife on top of the jerky, and pressing down, rather than dragging the knife through the meat, as this will preserve the shape of the bison. 
7. Use scissors if needed to cut jerky and parchment paper into smaller pieces that will fit into your dehydrator. If you you have a large dehydrator like an Excalibur, you may not need to cut it at all, but if you have a smaller one as shown in the pictures, you will need smaller sheets. 
8. Set up dehydrator, and set to 160º degrees. 
9. Dehydrate until completely dried through – this should take 4-6 hours, depending on your air flow. 
10. When jerky is dry, use pizza cutter, scissors, or knife, to cut jerky strips along the score marks. If you scored deeply enough, the jerky make simply break a part with a  little bending. 
11. Store in an airtight container, such as a mason jar, or vacuum sealed bag. 
12. For longer term storage, I recommend adding an oxygen absorber.