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Archive for the ‘Heart’ Category

Episode 25: Cellar Food

12.14.11

Strange. It’s mid-December, the soil’s frozen, plants toast – but counterintuitively, this time of year is one of the best times of year food-wise. The freezers are full of a variety of meats, fruits, stocks, lard, and more. The wine cellar’s full of apple wines, ciders, and dry cured pork and game, while the root cellar is an exciting world of veg – from squashes to parsnips, potatoes, beets, carrots, rutabagas, leeks, shallots, and more. It is a time of year

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Dry Cured Elk Heart Verdict

12.12.11

I got a lot of questions about how the dry-cured elk heart turned out – and I didn’t know until today. Sliced into it exactly one month after the start of the cure, and I’m on the fence if leaving it longer would do it harm or good. You can see in the photo that the exterior’s dry like a jerky, while the interior’s got some texture like a lightly cured fish. Describing fish texture and game meats in the same sentence

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Smoking Heart and Bacon

11.14.11

I had been thinking of cold smoking my piece of curing elk heart, and then ‘Meat Smoking and Smokehouse Design‘ arrived from the library. Inspiring book. No question I was going to give it a go after reading all kinds of cool ideas on how to cold smoke. It’d only been curing a couple days, but I had some bacon that was ready to get smoked, and I figured  I’d take care of them both at the same time. I wasn’t

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Dry Curing Elk Heart

11.12.11

Heart is a misunderstood piece of offal. Like the tongue, and unlike the liver or kidneys for example, it’s a muscle rather than an organ. Like pig heads and other butcher-shop wastage that makes me cringe, the heart often ends up left in the gut-pile of a hunted wild animal, or tossed in the bin at the local meat processor. My guess is the big meat processors have figured out how to make some use of it by burying it in a processed

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