When your friends buy a whole cow and have the butcher pack up the heart for them, you turn it into jerky! The idea of eating heart might freak you out but, being a muscle like the steaks you eat, that shouldn’t be the case. Either way, it can be difficult to find. You can use any extra lean cut of beef for this. If you haven’t got a dehydrator with temperature control, you can dry the jerky on racks in your oven at its lowest setting. Two kilograms of raw beef nets only about 400 grams of jerky. Keep that in mind before deciding to halve the recipe. This is a mild version, so feel free to change up the marinade to spice things up!
Time: 20 minutes (plus marinating and dehydrating time)
100g soy sauce
100g apple cider vinegar
2g fresh ground black pepper
2g onion powder
4 cloves garlic – finely chopped or grated
2kg extra lean beef heart or roast – trimmed and sliced 5mm thick
In a large bowl, whisk together all ingredients except beef.
Add beef to the bowl and toss to evenly coat all slices.
Place beef and marinate in a large freezer bag. Remove excess air and seal. Refrigerate overnight or up to twenty-four hours.
Place beef slices on dehydrator rack in a single layer and discard excess marinade.
Dehydrate at 80C for ten hours or until the beef reaches the desired texture.