Simple Beef Heart Jerky: How to Make the Perfect Snack
We all love beef jerky, but what if you could step it up a notch in the nutritional department? Beef heart jerky is more than just your average snack. It is packed with protein, iron, and vitamins, making it a super healthy choice, plus it’s a no-waste recipe. Beef heart jerky makes a great snack on the go—whether for hiking, camping, or park days.
When we first started buying our yearly beef, I’ll admit I was a little hesitant to eat the organs. I wasn’t used to the taste and texture, but I knew the benefits outweighed any hesitancy. Luckily, we found the best way to eat the heart, and it’s become a favorite recipe in our kitchen.
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Nutritional Benefits of Heart Beef Jerky
Technically the heart is a muscle, not an organ, so it will have a “meatier” taste compared to something like the liver. It’s the best place to start if you are new to eating offal. Beef heart is rich in protein, iron, zinc, B vitamins, and CoQ10 making it a powerhouse snack for all ages. Also, using all parts (organs, muscles, and bones) of the animal reduces waste and supports sustainable eating.
Check out this info on incorporating more offal (organ meats) into your diet.
Tools to Make Jerky
- Large bowl
- Sharp Knife
- Measuring Cups and Spoons
- Dehydrator
- Airtight Storage: mason jars, vacuum-sealed bags, or freezer bags
Beef Heart Jerky Ingredients
- 2 Beef Hearts (about 2-2.5 lbs each)
- 1 Cup GF Tamari (soy sauce or coconut aminos work too)
- 1 Cup Brown Sugar
- 2 Tbsp Granulated Garlic
- 1 tsp Ground Pepper
- 1 Tbsp Sesame Oil
- 1 tsp Ground Ginger
Step-by-Step Instructions for Beef Heart Jerky
- Combine tamari, brown sugar, garlic, pepper, sesame oil, and ginger in a bowl and whisk together
- Trim the Beef Hearts, removing excess fat, veins, and hard tissue
- Slice the beef heart into thin strips (about ¼ inch thick) for even drying
- Add slices to marinade and refrigerate overnight
- The next morning, place slices on dehydrator (try not to overlap any pieces)
- Dehydrate for 4-8 hours, flipping halfway through
- Jerky is done when it is mostly dry and firm, but still has a little bend to it, you don’t want it to be brittle
- Cool jerky completely before storing
Notes:
- My dehydrator is an older version, so it only has an on/off switch and no temperature dial, but it runs about 150-160 degrees
- You can use fresh minced garlic and ginger if you don’t mind the bits drying on the jerky (they get a little crunchy)
- Half the recipe if you only want to try with one heart
- Add cayenne pepper or red pepper flakes for a spicier kick
- You can cook/reduce the marinade before soaking the meat for more intense flavors
- Dehydrating time depends on your dehydrator and house temp/humidity
- Jerky can last a week at room temperature, or a few months in the fridge or freezer
- Recipe makes about 1.5 pounds of jerky
Making Beef Heart Jerky
Combine tamari, brown sugar, garlic, pepper, sesame oil, and ginger in a bowl and whisk together.
Thaw hearts if frozen.
Trim the Beef Hearts, removing excess fat, veins, and hard tissue.
Slice the beef heart into thin strips (about ¼ inch thick) for even drying.
Add slices to marinade and refrigerate overnight.
The next morning, place slices on dehydrator (try not to overlap any pieces)
Dehydrate for 4-8 hours, flipping halfway through.
Jerky is done when it is mostly dry and firm, but still has a little bend to it, you don’t want it to be brittle. Cool jerky completely before storing.
Customizing Your Beef Heart Jerky
Our recipe is a teriyaki style, but you can mix it up! Try making a BBQ flavor with paprika and a bit of liquid smoke, or an herbal jerky with rosemary, thyme, and oregano to create a more earthy flavor.
How to Store Jerky
For quick snacking, you can keep jerky in a jar or resealable bag at room temperature for a week or store in the fridge for a couple months. We will often vacuum-seal our jerky and store in the freezer (so we don’t eat it all at once), pulling out a bag to keep in the fridge when we need one.
Beef heart jerky may seem strange at first but using it in jerky makes it worth the try. Plus, it’s a super easy way to add organ meats to your diet. Let us know if you try out the recipe and what variations you like.
Beef Heart Jerky
Looking for a nutrient-dense, flavorful snack beyond your average jerky? Beef heart jerky is packed with protein, iron, and vitamins!
Ingredients
- 2 Beef Hearts (about 2-2.5 lbs each)
- 1 Cup GF Tamari (soy sauce or coconut aminos work too)
- 1 Cup Brown Sugar
- 2 Tbsp Granulated Garlic
- 1 tsp Ground Pepper
- 1 Tbsp Sesame Oil
- 1 tsp Ground Ginger
Instructions
- Combine tamari, brown sugar, garlic, pepper, sesame oil, and ginger in a bowl and whisk together
- Trim the Beef Hearts, removing excess fat, veins, and hard tissue
- Slice the beef heart into thin strips (about ¼ inch thick) for even drying
- Add slices to marinade and refrigerate overnight
- The next morning, place slices on dehydrator (try not to overlap any pieces)
- Dehydrate for 4-8 hours, flipping halfway through
- Jerky is done when it is mostly dry and firm, but still has a little bend to it, you don't want it to be brittle
- Cool jerky completely before storing
Notes
My dehydrator is an older version, so it only has an on/off switch and no temperature dial, but it runs about 150-160 degrees
You can use fresh minced garlic and ginger if you don't mind the bits drying on the jerky (they get a little crunchy)
Half the recipe if you only want to try with one heart
Add cayenne pepper or red pepper flakes for a spicier kick
You can cook/reduce the marinade before soaking the meat for more intense flavors
Dehydrating time depends on your dehydrator and house temp/humidity
Jerky can last a week at room temperature, or a few months in the fridge or freezer.
Nutrition Information
Yield 24 Serving Size 1ozAmount Per Serving Calories 56Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 677mgCarbohydrates 9gFiber 0gSugar 8gProtein 3g
*this has not been evaluated by the FDA
FAQS
Of course! Try making teriyaki, a BBQ flavor with paprika and a bit of liquid smoke, or an herbal jerky with rosemary, thyme, and oregano to create a more earthy flavor.
You can keep jerky in a jar or resealable bag at room temperature for a week or store in the fridge or freezer for a couple months.
Dehydrating time depends on your dehydrator and house temp/humidity, but generally 4-8 hours should be sufficient if drying around 140-160 degrees.
Thank you for the recipe!