Amanda owns Made to Nourish, a private chef service in Los Angeles that specializes in cooking delicious meals suitable for food allergies, food sensitivities, and special diets.
This recipe is inspired by the cookbook, "It Takes Guts" by Ashleigh Vanhouten. We highly recommend this cookbook with nose-to-tail recipes. You'll need a dehydrator or a convection oven that can go to 125-150º for this recipe.
2 pounds beef heart, cleaned
1/4 cup coconut aminos
1/4 cup apple cider vinegar
3 teaspoons Pluck
With a sharp knife, slice the heart into 1/4-inch-thick strips. Put strips in a glass bowl.
To make marinade, mix coconut aminos and apple cider vinegar together. Add 1 teaspoon Pluck and mix well. Pour the marinade over the heart and mix well with clean hands. Ensure strips are covered fully. Cover the bowl and place in the fridge to marinate overnight.
Remove strips and pat them dry on a paper towel. Sprinkle them with the other 2 teaspoons of Pluck. Place the strips in a dehydrator to 160ºF for 10 hours. Remove the jerky from the dehydrator when it is dried and has the consistency of jerky.