Step-by-Step: Beef Heart Jerky

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beef heart jerky

Beef heart is a super food 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


  • 1 grass-fed beef heart (got it at my local co-op for cheap!), sliced into 1/4″ strips
  • Coconut aminos — where to find
  • Real maple syrup — where to find
  • Fresh ground pepper
  • Apple cider vinegar — where to find



  • 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 more 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 container, and let it marinate
  • Refrigerate for up to 24 hours
  • Then dehydrate Beef Heart Jerky in either a dehydrator set to the meat setting, or in a low oven (200°F) until dry
  • Store Beef Heart Jerky in a plastic bag in the fridge, to be safe

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heart jerky

8 Replies to “Step-by-Step: Beef Heart Jerky”

  1. Hi Kate! You mentioned that beef heart has high levels of CoQ10, but do you know if this is degraded with the dehydration process? I’m actually trying to make a beef heart jerky for a food product project at my university, so thank you for the post! -Aubrey

  2. If I missed the amounts, please excuse me. A starting point for the ingredient amounts would be great. Does your family like it salty? Then what amounts did you start with to get you there and how big was your beef heart? Thank you for this post.

    1. So sorry, I wrote this post a long time ago and apparently wanted people to guess the amounts, lol. It’s basically 1:1, because its a marinade. 1 cup of each liquid, 1 tsp pepper. Whisk. Add meat. Hope you like it!

  3. Sounds great! I’m guessing that I could use venison or elk heart? Have you ever done anything similar with liver? Would love to know how to do that too!

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