Comments on: Dry Curing Elk Heart

By: Voodoo Cows Heart | The Pig and Block – voodoo knife block

Voodoo Cows Heart | The Pig and Block – voodoo knife block — Tue, 13 Nov 2012 16:47:52 +0000

[...] was trying to find a recipe for a some voodoo cow heart charcuterie and the best I came up with was this which is an idea for drying an elk heart. So following the same principal of salt rub in a bag [...]

By: Dry Cured Elk Heart Verdict « Kevin Kossowan

Dry Cured Elk Heart Verdict « Kevin Kossowan — Mon, 12 Dec 2011 23:40:05 +0000

[...] 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 [...]

By: Andrew

Andrew — Sat, 26 Nov 2011 16:02:10 +0000

Saw your post and have adapted it slightly. First run worked to create something identical to deli roast beef: Open up heart and trim out tendony stuff, and fat.

Pickled in salt, brown sugar, juniper, clove, thyme, allspice, black pepper for three days, then cook all day in water bath. Turned out really well.

Now I’m trying the same thing but have added garlic and hot pepper to the mix, and have trimmed it so that it can be rolled and tied, and will be smoking it for a few hours and then doing the slow cook. More of a corned recipe than a cured recipe, but tasty nonetheless.

3 down 4 more to go.

By: Allan Suddaby

Allan Suddaby — Fri, 18 Nov 2011 16:49:03 +0000

Oh… that makes more sense.

By: Kevin

Kevin — Thu, 17 Nov 2011 15:52:39 +0000

Allan – I don’t think so, although I absolutely could be wrong. It’s just a slab of meat post-trim. A whole heart would certainly not be doable, for the reasons you mention + the nasty texture of the fibrous interior stuff. I’m working with one of the thicker walls of meat.

By: Allan Suddaby

Allan Suddaby — Thu, 17 Nov 2011 05:21:47 +0000

Do you think that the veins and arteries will be a problem in the drying stage? Maybe they would create isolated air pockets that harbour moisture and rot? Or are they pretty well closed up at this point?

Interesting project.

By: Smoking Heart and Bacon « Kevin Kossowan

Smoking Heart and Bacon « Kevin Kossowan — Mon, 14 Nov 2011 21:02:39 +0000

[...] Perennial Plate « Dry Curing Elk Heart 14 [...]

By: Kevin

Kevin — Sun, 13 Nov 2011 13:25:24 +0000

Deb – Thanks for the reminder, I will. ;)
Marcus – Thanks so much for the link to somebody else who took heart down a charcuterie path. I’m shooting for a bresaola type thinly sliced application, but grated is simply something I hadn’t considered.

By: Marcus

Marcus — Sun, 13 Nov 2011 05:08:55 +0000

Congrats on the successful hunt! I have been considering cured heart since I saw this bit on the Ideas In Food blog: http://blog.ideasinfood.com/ideas_in_food/2011/08/cured-venison-heart.html
Interesting stuff for sure. Looking forward to hearing how yours comes out.

By: Deb Krause

Deb Krause — Sun, 13 Nov 2011 02:46:17 +0000

i don’t see why it wouldn’t work. It looks like you’ve cleaned it up nicely.
Just keep an eye on it this time ;)