This Dry bison has 2 ingredients. Bison and Smoke. The smoke is not overpowering and I'm pretty sure this would be natural smoke from a smoking -drying process and not liquid smoke like store bought jerky. It brings out the taste of the bison which I could best describe as somewhere between grass fed beef and whitetail deer. Simple, clean protein.
I really enjoy this Dry Bison, and I usually take a couple of pieces for my lunch when at work or at play. I often add some pink sea salt, or Celtic sea salt since I prefer salty food. The Celtic sea salt seems to adhere better to the dry meat since its a slightly damper salt.
The meat is quite dry which is not a bad thing if you like dry jerky. It's great for travel and gives you something to chew on for a bit. I'm pretty sure my jawline has improved from eating this.
I understand this is a traditional recipe and If I were to offer one critique or bit of feedback is that a salted version would be a product offering that I would buy and eat almost daily
