Step-by-Step: Beef Heart Jerky
Beef heart is a superfood that contains excellent amounts of CoQ10, B vitamins, folic acid, Selenium, Phosphorus, Zinc, and Amino Acids. These nutrients boost our metabolism and help our bodies maintain muscle mass. CoQ10 is essential to heart health, is cancer-protective, and it is present in every cell in the body. Statin drugs deplete CoQ10, which is unfortunate considering that the majority of people on statin drugs already have compromised cardiac health.
We have a very active family and my husband lifts weights (heavy weights) regularly, so I figured we could all use a bit of naturally occurring CoQ10. Plus, the other nutrients are an added bonus. The trick is actually getting my family to eat beef heart. So I whipped up some jerky….beef heart jerky. Tricky, tricky!
Beef Heart Jerky
Equipment
Ingredients
- 1 grass-fed beef heart got it at my local co-op for cheap!, sliced into 1/4″ strips
- Coconut aminos
- Real maple syrup
- Fresh ground pepper
- Apple cider vinegar
Instructions
- Partially freeze the heart (this makes it WAY easier to slice thin).
- Carve off any fat and discard. Slice the meat into 1/4″ strips, like regular beef jerky.
- Place it into a glass container (important, as glass is non-reactive).
- Mix up all of the ingredients (minus the heart) to make the marinade.
- Mix it to your taste, depending on if you want it sweet, salty, or tangy (I also like to add garlic occasionally).
- Once you achieve the flavor you like, pour it over the heart meat, cover the container, and let it marinate.
- Refrigerate for up to 24 hours.
- Then dehydrate the beef heart in either a dehydrator set to the meat setting or in a low oven (200°F) until dry.
- Store the jerky in a plastic bag in the fridge to be safe.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.