Classic Heart Jerky

Ingredients:

2 lbs pasture-raised beef heart

1/4 cup coconut aminos

2 Tbsp pure maple syrup

1/4 cup raw apple cider vinegar

Juice of 1/2 a small lemon

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Redmond real salt or Celtic sea salt

Directions:

With a sharp knife, slice the heart into 1/4 inch thick strips (this is easiest when the heart is still slightly frozen)

Place the slices in a large bowl

Mix the rest of the ingredients together in a separate bowl. Taste and add more spices to your liking

Once you achieve the flavour you like, pour the marinade over the heart slices and mix well with your hands to ensure all pieces are covered

Cover and place in the fridge to marinate overnight

The next day, take out the meat strips and pat them dry with a paper towel. Sprinkle with additional salt

Place the strips with space between them in a dehydrator

Set to 160F for about 10 hours

Remove the jerky from the dehydrator when it’s fully dried and has the consistency of beef jerky

*Note: If you don’t have a food dehydrator, you can turn your oven to it’s lowest setting (usually 170F) and place the strips on a wire rack set inside a rimmed baking sheet and bake them for about 10 hours. Since ovens don’t circulate air as well as dehydrators, the process of removing moisture from the meat takes longer in an oven. You’ll want to check every few hours to let the moisture escape that’s being released from the meat