has anyone made it? i found one link from a google search that suggested the heart needs to be disinfected to start with; really?
|
3
|
||||||
|
|
4
|
I Love heart jerky! Best texture of any...it's all I make jerky with these days- Clean beef heart well...get every bit of silverskin off (takes forever, fyi...) Slice into thin slices. Marinate for an entire 24 hours in your favorite marinade- I like tamari, salt, pepper, garlic. Dehydrate in dehydrator or 200 degree oven for two hours. This will keep in mason jars for a week or two...never had any left by then! |
|||
|
|
1
|
I made it once and it came out great. I think heart lends itself to jerky because of the texture. I used Alton Brown's cold-dry method with the box fan and furnace filters. |
|||
|
|
0
|
Heart beef jerky, only one thing to say about that: OM NOM NOM NOM NOM! |
||
|
|
|
0
|
Nice! I make a variety of jerk (red meat, chicken, ground, fish, fruit, veggies) but never thought of heart. Worth a try. |
||
|
|
|
0
|
Does anyone bother disinfecting the heart before hand? |
||
|
|
