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 meat of some kind. Which brings me to a story.
Last year, as I contemplated cutting the testicles out of a recently harvested bull elk, my dad expressed concern that I’d gone crazy. He dislikes wine too. My joking rebuttal at the time was that he eats hotdogs and drinks brandy, so he essentially eats testicles and drinks wine, in one form or another. In his defence, heart [and tenderloin] traditionally doesn’t leave moose camp, as it’s enjoyed first. My point here is that heart is meat. Not working with it is a waste.
As I cleaned up the fresh heart from my recent bull elk adventure [great video here re: cleaning one], I contemplated what its culinary fate might be. It then occurred to me that there was a nice thick slab, not too different in shape and size to a small pork jowl, that might be suitable to dry curing. A quick google of ‘dry cured heart’ turned up virtually nothing. Will it work out? No idea. But it’s worth a shot. For those interested: 356g bull elk heart, 1g instacure #2, 11g kosher salt, 1.5g black pepper. Into a bag, into the fridge, to cure for a week or so. It’ll then be rinsed, and I’m thinking lightly cold-smoked, maybe with a light dusting of ground dried herbs, then hung in the cellar to dry. I’m pretty curious to see where this goes – most of the dry curing I’ve tried have been variations on well beaten paths. This, not so much.