Recipe: Raw Beef Heart step by step with pictures | Handy.Recipes

Raw Beef Heart

Cooked Raw Beef Heart

Nutritional Value

Delicatessen. A snack, an appetizer for beer made from salted and then dried beef heart. Rarely beautiful dark maroon color. Firm homogeneous flesh, like a good hard cheese. Tastes like smoked sausage. Keeps well. Even better - devoured.

Author of the recipe

Ingredients for raw beef heart:

  • Heart (beef) - 1 pc
  • Salt (salt mix) - 4 tablespoon
  • Garlic - 3 clove
  • Red hot pepper - 1 teaspoon
  • Sweet paprika - 1 teaspoon

How to cook raw beef heart jerky step by step with photos

Making beef jerky heart is a long process. You have to wait at least a month for the result. First of all the heart should be salted. In this recipe we have to pay special attention to sanitation, because. к. the product is raw, cured. The heart has to be immaculately fresh and of good quality. The heart should be thoroughly washed first of all. Cut big vessels. Trim off the fat. It is of no use, though, admittedly, there is no harm either. Then we salt the heart and lay it on a piece of cotton canvas. Sprinkle salt liberally on all sides and inside the heart. Wrap the heart in a thicker cloth and place it in a thick sachet of clingfilm. Tie the sachet. You can use another sachet. Place the sachet in the bottom of the refrigerator and turn it from side to side daily. Let it salt for a week, two weeks is better. During this time the product will be salted and dehydrated, the fermentation process will begin

After the heart has been salted it should be soaked in water for 6-8 hours to remove excess salt. Dry it with a napkin and cut it into 2 or 3 pieces. There is no need to mince it. These pieces should now be hung up to dry. The hooks used to hang the meat should be made of something stainless. I used big paper clips, covered with plastic on top. Dry (dried) in a cool, ventilated place. I dried the heart in an old-style single-chamber refrigerator. The product in it dries slowly, evenly in depth, the moisture condenses on the evaporator of the refrigerator. A couple of days after you've begun drying the meat, you should take it out and rub it well with crushed garlic and sprinkle with a mixture of peppers. This will noticeably improve the taste of the finished product. Hang the heart up again and let it dry.

Wait for . You can taste it from time to time. The first few days of drying, the first thing you want to do is to spit it out. That's normal. But in 3-4 weeks, when the meat is wilted, the product will be very edible. At some point it will seem that the meat has already dried out. Then you can take it off, put it in a plastic sachet and store in a cool place.

The color of the heart, when it has reached the right condition, is close to black on the outside. Inside the heart is a deep burgundy color. Flesh is firm and dense. If the meat has not dried out, it bites easily, like hard cheese or dried squid. It tastes like raw smoked sausage. Moderately salty, very good appetizer. With beer, for example. Basturma and biltong lovers know what we're talking about.

Nutritional Value:

Whole Dish:
1210.1 Calories
115.6 g
74.4 g
20.9 g
127.4 Calories
12.2 g
7.8 g
2.2 g

Meat, Salt, Garlic, Red Hot Pepper, Sweet Paprika, Salty, Salted, appetizers, Snacks

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