Crispy Chicken Heart Jerky
This simple, protein-rich jerky is made with chicken hearts and slowly dehydrated until firm and completely dry.
Ingredients
1 to 2 lb chicken hearts | 450 to 900 g
2 cups whole milk | 475 ml, optional for soaking
Instructions
🧼 Rinse the chicken hearts thoroughly under cool running water.
🔪 Trim away any tough connective tissue, excess fat, or hard arteries. Slice each heart in half lengthwise.
🥛 Optional: Place the trimmed chicken hearts in a bowl with the whole milk and soak for 30 to 60 minutes. Drain and pat them completely dry before dehydrating.
🍗 Arrange the chicken hearts in a single layer on stainless steel dehydrator racks. Leave space between each piece so air can circulate evenly.
🌡️ Set the dehydrator to 165°F | 74°C.
⏲️ Dehydrate for at least 10 hours, or until the chicken hearts are completely dry, firm, and no longer soft in the center. Larger pieces may require additional time.
❄️ Allow the jerky to cool completely before transferring them to an airtight container.
Storage
Store the dehydrated chicken hearts in an airtight container in the refrigerator for up to one month.