has anyone made it? i found one link from a google search that suggested the heart needs to be disinfected to start with; really?
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!