Refined Sugar-Free Beef Heart Jerky Recipe

Ingredients:

• 1/2 beef heart (or another cut of beef like eye of round, bottom round, top round, flank)

• 1 orange 

• 1/3 cup apple cider vinegar

• 1/3 cup coconut aminos or soy sauce

• 1 tbsp sea salt (can omit if using soy sauce)

• 2 tbsp honey

• 5 cloves garlic

• 3 tbsp ginger

• 1 tbsp chili flakes

Directions:

1. Trim any excess fat off of the meat and slice the meat as thinly as possible. My trick for thinly slicing meat is to work with a semi-frozen cut of meat.

2. Add all of the ingredients, except for the meat, to a blender and blend until combined.

3. In a glass container combine the meat and the marinade. Cover and let sit in the fridge for 1-3 days, the longer the better but at least 24 hours

4. Once the meat is done marinating, remove the meat from the marinade and place in a single layer on dehydrator sheets or on a baking sheet with a rack.

5. Dehydrator: place meat in the dehydrator on the jerky setting (150 degrees for up to 8 hours).

6. Oven: place meat on the baking rack in the oven at 170 degrees Fahrenheit – or the lowest setting of your oven until dry – about 5 or 6 hours.

Store in an airtight container in your pantry for up to one week or in your fridge for up to two weeks.