Beef heart jerky is a yummy way to increase your intake of organ meats. You can eat this as a snack, on the road, or even in a pinch as part of your breakfast.
I sometimes panic a bit when going on a trip. You know that feeling when you are away from home and concerned that you might run out of autoimmune protocol compliant foods? If you are on this elimination diet you can relate. Beef heart jerky is a great backup food to have on hand.
I’m going hiking this weekend in the Cathedral Lakes Provincial Park near the US/Canada border in southern BC. The only access is by shuttle so the amount of food that we can take in is limited. I plan on bringing some of my beef heart jerky so that I’m not stressing about whether or not I have AIP compliant food with me.
Four attempts at jerky which finally resulted in a tasty beef heart jerky
- The first jerky that I made was regular beef jerky with wasabi powder in the marinade. I found out after the fact that the wasabi sold in North America is usually adulterated with soy or corn, flavorings and coloring. I had a major flare consisting of burning nerve pain in my arms which lasted for 2-3 weeks.
- Tried regular beef again with a cherry BBQ type marinade but it wasn’t all that great … too sweet and not enough salt.
- Again, tried beef but marinated it in lime juice this time. The lime juice “cooked” the meat so it looked weird … light, almost white patches all over the strips of jerky. I took photos of this horrible looking jerky … I might even include this in a post at some point. Title: “my failures” LOL.
- Fourth time lucky … beef heart marinated in my homemade Worcestershire sauce, fish sauce (I use this kind: USD or CAD), a bit of honey and some spices.
So why should we eat beef heart?
Heart is a good source of iron, zinc, selenium, and B vitamins, but it is a great source of CoQ10 which is important for energy production and is beneficial for heart health. See Chris Kresser here.
Nutritious and delicious beef heart jerky.
20 hrPrep Time
6 hrCook Time
26 hrTotal Time
1 pound beef heart sliced in strips no thicker than 1/4 inch.
1/4 cup homemade Worcestershire sauce
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon sea salt
Assemble the marinade ingredients in a large zip lock bag, seal and mix well.
Carefully add the strips of beef heart.
Seal the bag and massage the marinade into the beef heart strips.
Marinate for 18-24 hours, massaging the marinade into the strips of heart two more times.
With tongs remove the strips of heart from the marinade.
Remove some of the marinade (I let the strips sit on a rack for a few minutes).
Place each strip on a sheet in the dehydrator making sure that the strips don't overlap.
Dehydrate at 145-155 degrees F or in the oven at the lowest temperature setting for 3-6 hours.
Use a baking dish in place of a zip lock bag if that works better for you.
Dehydrate the strips of jerky until they are still pliable.
See this recipe on Paleo AIP Recipe Roundtable #130