Happy Valentine’s Day! What better way to celebrate Valentine’s Day than with some beef heart jerky.  Candy and sweets might be the norm but over here at Nourish the Littles, I know we are a little strange and like to focus on nutrient density when possible. So why not eat heart on the day of hearts? This recipe was born when I was trying to find a creative way of using up a beef heart I was too afraid to eat. If consuming organ meats frightens or disgusts you, then this recipe is for you. It tastes just like regular beef jerky. I know this because I served it to a room of 50 people who unknowingly devoured it, then later found out they had eaten beef heart. If you have a dehydrator, great, if not an oven works just as well. This recipe is super simple and you can personalize it by using your favorite spice blend to marinate the beef heart. Initially, I copied the ingredients on the back of The New Primal beef thins and then played around with the spices until I found a combination that my family enjoyed. Feel free to do the same and use my recipe as a guide.   Tips for making the jerky
  • Use a very sharp knife when slicing the beef heart
  • Make sure to trim the beef heart of the connective tissue, excess fat, and valves
  • Cut the meat into thin strips similar to regular beef jerky
  • It will be easier to cut into thin strips when the meat is frozen
  • For optimal flavor, marinate the meat in the spice mixture for 24hrs before dehydrating
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Valentine’s Day and Beef ❤️ Jerky

  • Author: Christine Muldoon
  • Prep Time: 20min and 24hrs to marinate
  • Cook Time: 4hrs
  • Total Time: 1 day and 4hrs and 20min

Description

Meat jerky using beef heart


Scale

Ingredients

1 beef heart trimmed and frozen (usually 2-3lbs)

1/2 cup of coconut aminos

1 tsp of paprika

1/2 tsp of garlic powder

1/2 tsp of chili powder

1/2 tsp of salt

1/4 tsp of pepper


Instructions

  1. Begin by trimming the frozen beef heart of excess connective tissue, fat, and valves.
  2. Once the beef heart has been cleaned, slice the meat into thin strips or pieces.
  3. Place the beef slices into a glass bowl and add the coconut aminos and spices.
  4. Cover, refrigerate, and marinate for 24hrs.
  5. The next day, if using the oven, preheat the oven to the lowest heat setting possible (usually 150-170 degrees F).
  6. Place the beef slices onto parchment paper and onto the dehydrator shelves. Or if using the oven, line a baking sheet with parchment paper and place the beef slices onto the parchment paper. Make sure there is space between the slices.
  7. Turn on the dehydrator to 150 and dry out the meat for 2hrs.
  8. At the two hour mark, use tongs to flip the jerky and dry out the other side. Dry for 2 more hours.
  9. The jerky is ready when it is dry, chewy and crispy. Serve with pats of butter for extra deliciousness.
  10. Store in an airtight container in the pantry to preserve freshness.

Keywords: Beef, organ meats, meat, snack