Whenever one of our beloved customers orders one of the lesser-known cuts, I am always curious to see what they have planned for it.

So when customer John D. ordered a heart, I assumed he was going to slice and grill it, or shred it and slow cook it for some sort of barbacoa-style dish. 

Boy, was I wrong. 

No, John had bigger plans for his cupid's organ: beef heart jerky. Isn't that wacky and beautiful and the same time?! He was kind enough to share a step-by-step of how he did it along with photos and commentary, and we couldn't be more excited to share it with you! 

John D's Honest Beef Heart Jerky

Heart sliced into 1/4" strips

Drying for about 5 hours @ 125F

John's Final Heart Jerky!

The original recipe is here, but we like John's amended version below. 

You'll Need:

• 1 Beef Heart (get one here)
• Liquid Aminos (see John's notes))
• Real Maple Syrup
• Fresh Ground Pepper
• Apple Cider Vinegar
• Liquid Smoke (optional - see John's notes)
• Dehydrator or Oven
• Glass Dish
• Gallon Zip-top Bag

Directions

1. Partially unthaw the beef heart to make it easier to slice. 
2. Slice heart into 1/4" strips, just like beef jerky and place into gallon zip-top bag. 
3. Make the marinade: in a bowl, mix all of the ingredients together besides the heart: aminos, syrup, pepper, vinegar, and liquid smoke. Mix it to your taste, whether you want it a little sweeter, tangier, or spicier. There are no specific measurements for a reason - make it your own! 
4. Once you are satisfied with your marinade, pour it from the bowl into the zip-top bag with the heart. Seal bag and mix thoroughly.
5. Place bag in glass bowl to avoid leaks and let sit in your refrigerator for 24 hours, turning the bag over occasionally to ensure adequate coverage.
6. Dehydrate the jerky by using a dehydrator (John dried his jerky in a dehydrator for about 5hrs @ 125 deg. F.), or in a low oven (200F) until dry.
7. Enjoy! Because this recipe contains no preservatives, store your beef jerky in the refrigerator. 

John's Notes

• Be careful not to over-dry your jerky! You want it to be adequately chewy without being crunchy. 
• The liquid smoke was a good addition, but do not use too much of it or else it will mask the flavor of the heart.
• The Braggs Liquid Aminos were available at the local supermarket as a substitution for coconut aminos the original recipe called for. John was pleased with the results of the Braggs Liquid Aminos.

Thanks, John!