cured heart

[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

[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.

[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.

[Spuddy]

Erikht

Just salt in the cure, no nitrate?

Is that safe???

[raptorman]

hi Spuddy.
just curiuos have you made the liver salame,

[hunterman]

I have plenty of liver, hart and kidneys in the fridge.
So if anybody has worked out a recipe let me know.

[Paul Kribs]

hunterman

You could always give the offal pies a try.

http://forum.sausagemaking.org/viewtopic.php?t=1043&highlight=offal+pie

They are really tastey.

Regards, Paul Kribs

[Erikht]

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.