Recipe adapted from Ashleigh Van Houten's cookbook, It Takes Guts, @themusclemaven Ashleigh is an author, speaker, podcast host and health coach. Her first book, a nose-to-tail organ-meat centric cookbook called It Takes Guts,is available now online and in stores.
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.
