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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


Meat jerky using beef heart



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


  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