Spiced Beef Heart Jerky
Make an even "beefier" jerky by replacing your standard round roast with beef heart.
Servings : 6 Prep Time: 10 minutes Total Time: About 8 hours
INGREDIENTS
- 2.5 lbs beef heart
- 1/4 cup cider vinegar
- 3/4 cup pineapple juice
- 1/2 cup water
- 3 tbsp maple syrup
- 2 tbsp fish sauce
- 1 tbsp Szechuan peppercorns, cracked
- 1 tsp garam masala
- 1 tsp garlic powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 2 tbsp coconut oil, melted
- 2 tbsp sesame seeds
- Sea salt, to taste
PREPARATION
Chill the heart so that it is partially frozen. Slice heart into 1/4 inch slices, discarding any tough white tissue along the way.
Place slices into sealable container. Mix all the other ingredients together, and then pour over the heart to coat evenly. Marinate in fridge overnight.
Strain the beef and lay the cuts evenly throughout a food dehydrator. Dehydrate for 8 hours at 190 degrees Fahrenheit. Rotate the trays and flip pieces through the process to ensure even dehydration.
With about an hour left, melt the coconut oil in a sauté pan over medium heat and toast the sesame seeds until they turn golden brown. Brush the oil and sesame seeds over the jerky, then sprinkle with salt. Allow for 30 more minutes of dehydration to finish the jerky.
