My super market has conveniently thin sliced bottom round. I picked up a couple pounds to make some jerky. I was making some jerky last year with a dehydrator that came out pretty good. I'm going to try again using the kamado this round. I don't remember what recipe I used before. I remember doing a lot of research, and settled on a marinade, then a 275F oven for 10 minutes. This round, I made a marinade using Morton's Tender Quick. 1.5 teaspoons per pound of meat. I set up two grill racks on my Imperial Kamado using the method for cold smoking jerky at the nakedwhiz site. The kamado is settling in at 165 F with some used lump, and oak and cherry chunks. I guess I will continue to use the oven finishing method, better safe than puking! Using basically a pepper jerky marinade recipe, adding some dry red wine and Tender Quick. Another twist, using beef heart. It's an experiment that I expect will be a success. The heart is lean, it's cheap. I stir fried a few pieces after marinating and they were very good. I'm not much of an offal fan, but beef heart tastes more like beef steak. Chicken heart does not taste like chicken. I remember as a kid my dad always frying up chicken gizzards for breakfast. i didn't like them even before I knew what they were. I do throw them in with my chicken stock, though.
Well, I can report the method works very well. I just have to stay awake long enough not to over dry it. I woke up at 5 am this morning, the kamado was at 110F. I opened it up all the meat was a bit overly dried. The round steak was still pretty good. The heart, not so much. The offal game flavor seemed to be intensified. Dog loves it though! The beef heart was pretty good stir fried.
Really? I've only had chicken heart a few times and it tasted super "chickeny". Like dark meat to the extreme.
It is very lean. I like it better medium rare. Dried into jerky it came out tasting too strong. Kinda tasted like liver, I just didn't care for it
