Refined Sugar-Free Beef Heart Jerky Recipe

organmeat recipe May 17, 2022


  • 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



  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.


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