Beef Heart Jerky

IT Takes Guts book

Recipe by Ashleigh Van Houten

Recipe adapted from Ashleigh Van Houten's cookbook, It Takes Guts.
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.

We recommend using either Pluck Zesty GarlicAll-Purpose or Spicy for this recipe.


Step 1

With a sharp knife, slice the heart into 1/4-inch-thick strips. Put strips in a glass bowl.

Step 2

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.

Step 3

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.


2 pounds beef heart, cleaned

1/4 cup coconut aminos

1/4 cup apple cider vinegar

3 teaspoons Pluck seasoning


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