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cured heart
Posted:
Tue Nov 15, 2005 7:42 pmby raptorman
Thought i would just let you know, i was curing sone belly pork, and had two pigs hearts in the fridge, so deicied to cure them as well, I cut them in half cleaned them up a bit. 5 days in a zip lock bag in the back of the fridge. Then sliced thin and lightly fried, tasted like gammon but with no fat.
I was wondering if anyone else has cured any other offal
Posted:
Thu Nov 17, 2005 5:08 pmby Spuddy
Hi RM
No I can't say I've ever cured any offal...but you've got me wondering now.
I wonder if you could air dry any of it? Maybe a heart, kidney and liver Salame would work.
I feel some experiments coming on.
Posted:
Thu Nov 17, 2005 10:13 pmby Erikht
I have cured venison hearts and mutton hearts. 12-16 hours in dry salt, then hanging dry, cool and airy for 5-6 weeks. Very good as a beer snack.
Posted:
Thu Nov 17, 2005 10:18 pmby Spuddy
Erikht
Just salt in the cure, no nitrate?
Is that safe???
Posted:
Fri Nov 18, 2005 6:42 amby raptorman
hi Spuddy.
just curiuos have you made the liver salame,
Posted:
Sun Dec 18, 2005 7:24 pmby hunterman
I have plenty of liver, hart and kidneys in the fridge.
So if anybody has worked out a recipe let me know.
Posted:
Sun Dec 18, 2005 7:39 pmby Paul Kribs
hunterman
You could always give the offal pies a try.
http://forum.sausagemaking.org/viewtopic.php?t=1043&highlight=offal+pieThey are really tastey.
Regards, Paul Kribs
Posted:
Tue Dec 20, 2005 9:59 pmby Erikht
Spuddy wrote:Erikht
Just salt in the cure, no nitrate?
Is that safe???
Yes, it is quite safe. I do the curing and the first 2 weeks of the hanging in my old extra fridge. After that the water activity is so low that there will be no more growth of bacteria.
Also, consider this: last evening I ate a meal of raw trout that has been curing in a very light brine for 2 years, before going in the freezer. I'm still alive. A heart would have no problems at all compared to that.