The following is the recipe for my famed, “Heart Burn Jerky”, that is, Beef Jerky made from Grass Fed Beef Hearts, with some seriously hot spiciness going on!
Why beef hearts you ask? The key to making good jerky is using the leanest possible cuts of meat, as any fat will go rancid. You can’y get much leaner than heart, and its about a third of the price of using flank steak or similar! If you don’t fancy using heart, you can use any lean cut of beef.
So, to make the jerky, first place the beef heart in the freezer for 2-3 hours to make it easier to slice. Once it has firmed up, use a very sharp knife to cut it into thin strips. (If you’re using normal steak meat, cutting along the grain will produce chewier jerky, with the grain less chewy jerky).
Ensure you maintain the highest levels of hygiene throughout as the meat is not going to be cooked per se.
I make a marinade using gluten free soy sauce, Worcester sauce, Extra Hot Chilli sauce, honey, sea salt and pepper. I don’t use exact quantities when I cook anything, in this case I just used equal quantities of the soy and Worcester sauce, enough to cover the meat, and then added a dash or the insanity chilli sauce, a desert spoon of honey, and a generous pinch of salt and pepper.
To be on the safe side, I bring the marinade to the boil in a pan on the hob, then chuck in the beef to sterilise it. I then place the beef in its marinade in an air tight Tupperware container and leave it to cool before placing it in the fridge to marinade over night.
The following morning I take it out of the fridge and put it in my dehydrator on the highest setting for around 8 hours.