Well this is for Nepas. It works just as well with duck or goose breast.
I had a friend give me two beef hearts so here goes. Its time to make one of my favorites. First trim all the fat off the hearts and clean up the insides. Now I boil them for at least 1 hour. Now cool them.
Here they are all cooled and ready to slice.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6924.jpg)
Now slice up a plate of mild onions and microwave them until they are tender.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6928.jpg)
Now all the heart is sliced up and ready to pack
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6926.jpg)
Now pack the meat and onions in layers
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6929.jpg)
put the dry spices on top of the onions and heart.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6930.jpg)
pour on the brine and head for the fridge.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6931.jpg)
They will be ready in about a week. Stir a couple of times during that time.
kirby
It looks good...does the pickle tenderize the heart after it is cooked? For some reason...I would think to "marinate" it first...then cook it?
Looks good Kirby only one question where is the Tongue? It is like Abbott without Costello just having Pickled Heart!!
Kirby, looks like a real winner , now where's the recipe for the brine and spices !! I have lots of empty jars at home .
Ummmm
I dont know if i could eat heart :o
Quote from: NePaSmoKer on February 25, 2011, 05:18:21 AM
Ummmm
I dont know if i could eat heart :o
Yes you can it is awesome!! Just as good as pickled sausage.
Quote from: Tenpoint5 on February 25, 2011, 02:17:42 AM
Looks good Kirby only one question where is the Tongue? It is like Abbott without Costello just having Pickled Heart!!
My friend that gave me the heart is using the same recipe to pickle the tongues. We will see if one can beat or lick the other. We are going to have a mid winter picknick.
Here is the brine recipe
1/3 cup salt
3 cups sugar
5 1/2 cups white vinegar
3 tsp pickling spice
1 tsp crushed red pepper
12 whole cloves
1 chopped Cinnamon stick
2 large sliced sweet onions
heat the brine ingredients but do not put the dry spices in the brine. They are too hard to get out of the pan. Only heat the brine hot enough to completely dissolve the sugar and salt.[do not boil] . Slow boil the meat for at least 1 hour. the cool and slice in about 3/16 inch thick slices. Pack a gallon jar in layers and put the dry spices on top and pour the brine over them. Fill the jar to the top with the brine Refrigerate and stir a couple of times . It will be ready to eat in about a week. This is great with a Ritz cracker ,a slice of meat and a slice of the onion on top.
Kirby
I think the marinade would be lost in the boiling process. I guess you could say it tenderizes it a little. The long boil also tenderizes the meat some. I kind of like the chewy texture though. This is a spicy sweet vinegar Pickle. Not hot but a little zip.
Quote from: NePaSmoKer on February 25, 2011, 05:18:21 AM
Ummmm
I dont know if i could eat heart :o
Rick I have no doubt you could eat this. Is there anything you haven't tried to smoke. Some day if see your cat stuffed in the Bradley I would not be a bit supprised. I can see it now "Amish kitty"
Quote from: pikeman_95 on February 25, 2011, 07:20:20 AM
Quote from: NePaSmoKer on February 25, 2011, 05:18:21 AM
Ummmm
I dont know if i could eat heart :o
Rick I have no doubt you could eat this. Is there anything you haven't tried to smoke. Some day if see your cat stuffed in the Bradley I would not be a bit supprised. I can see it now "Amish kitty"
Kirby,
Rick doesn't have cats!! Kiki is a mobile rug/mop and Tiffany is a miniature version of the same.
We used to have a kitty, She disappeared, told my wife the coyotes got her
Here hon have some more kitty links ummm sausage links :D
Sounds and looks good to me.
Kirby; Have you tried this with deer heart?
You bet. We have a sportsmans dinner with our churches men's group. I do up a gallon of pickled deer heart and they slick it up every year. I collect them from my deer and have some friends save theirs for me. They are great. I have one guy that makes sure that he checks for any leftovers as he likes to take it home. I think I have about 8 deer hearts in the freezer.
Kirby
Thanks.
About how many hearts would it take to do a gallon jar?
Hey Rick
The pickled heart is better than any steak you will ever eat !! ;D , I also like it just boiled and seasoned a little , you know what they say , TRY IT YOU"LL LIKE IT !! Later Tim .
6-8 deer hearts depending on the size. The two beef hearts [one large and one medium in size] filled the gallon tight. This is after taking all the fat and funny stuff on the inside off of the hearts. I use just the heart muscle meat.
Thanks again.
Between me and the kids we put at least 8 deer in the freezer each year.
Quote from: pikeman_95 on February 25, 2011, 08:39:26 AM
You bet. We have a sportsmans dinner with our churches men's group. I do up a gallon of pickled deer heart and they slick it up every year. I collect them from my deer and have some friends save theirs for me. They are great. I have one guy that makes sure that he checks for any leftovers as he likes to take it home. I think I have about 8 deer hearts in the freezer.
Kirby
How do you care for the heart when you dress the deer? Do you flush it in salt water a few times when you get it back home? 3x30 minute soaks is what I've heard but I was wondering if everyone does this.
Quote from: mjdeez on February 25, 2011, 04:35:15 PM
Quote from: pikeman_95 on February 25, 2011, 08:39:26 AM
You bet. We have a sportsmans dinner with our churches men's group. I do up a gallon of pickled deer heart and they slick it up every year. I collect them from my deer and have some friends save theirs for me. They are great. I have one guy that makes sure that he checks for any leftovers as he likes to take it home. I think I have about 8 deer hearts in the freezer.
Kirby
How do you care for the heart when you dress the deer? Do you flush it in salt water a few times when you get it back home? 3x30 minute soaks is what I've heard but I was wondering if everyone does this.
The heart does not have a strong venison taste. I wash them well with cold water and clean out any blood out of the chambers. Then I zip lock them for the freezer. When I get ready to process them, I trim all the outside fat off and clean out the inside surfaces that have the fibrous surfaces. When I am done you have just the heart muscle. Then I add a little salt to the water and boil them for at least an hour. I then cool them well and 1/4 angle slice them [not with the grain and not against the grain] Microwave the onions until they start to turn clear. They take on the brine better that way. Place the meat and the onions in the jar in layers and put in the dry spices and the brine. refrigerate and stir a couple of times in the next week. With the vinegar sugar pickle they last a long time in the fridge.
Kirby
Quote from: pikeman_95 on February 25, 2011, 04:51:57 PM
Quote from: mjdeez on February 25, 2011, 04:35:15 PM
Quote from: pikeman_95 on February 25, 2011, 08:39:26 AM
You bet. We have a sportsmans dinner with our churches men's group. I do up a gallon of pickled deer heart and they slick it up every year. I collect them from my deer and have some friends save theirs for me. They are great. I have one guy that makes sure that he checks for any leftovers as he likes to take it home. I think I have about 8 deer hearts in the freezer.
Kirby
How do you care for the heart when you dress the deer? Do you flush it in salt water a few times when you get it back home? 3x30 minute soaks is what I've heard but I was wondering if everyone does this.
The heart does not have a strong venison taste. I wash them well with cold water and clean out any blood out of the chambers. Then I zip lock them for the freezer. When I get ready to process them, I trim all the outside fat off and clean out the inside surfaces that have the fibrous surfaces. When I am done you have just the heart muscle. Then I add a little salt to the water and boil them for at least an hour. I then cool them well and 1/4 angle slice them [not with the grain and not against the grain] Microwave the onions until they start to turn clear. They take on the brine better that way. Place the meat and the onions in the jar in layers and put in the dry spices and the brine. refrigerate and stir a couple of times in the next week. With the vinegar sugar pickle they last a long time in the fridge.
Kirby
Cool thanks. I just heard back from my friend that raises heifers and she's got four or five beef hearts in the freezer so I'm gonna make this. Next year, if I can shoot anything, I'll make it w/ venison.
Rick MMMMMMMMMMMMMMMMM GOOD
Well the time is up and it is ready. Nice and chewy and tasting like it should. You have to have a slice of onion on top then slam it down.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6961-Copy.jpg)
Quote from: pikeman_95 on February 25, 2011, 07:20:20 AM
Quote from: NePaSmoKer on February 25, 2011, 05:18:21 AM
Ummmm
I dont know if i could eat heart :o
Rick I have no doubt you could eat this. Is there anything you haven't tried to smoke.
Yes, there are things he hasn't smoked like SNAILS ;D
Or at lease not eaten smoked ones. He did try one in garlic butter.
If you don't remember it kind of looked like this.
Sorry for the painful memory NePa.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking367.jpg)
I am sure that was the last one that ever made it over the gums.
Quote from: pikeman_95 on March 02, 2011, 08:46:46 PM
Rick MMMMMMMMMMMMMMMMM GOOD
Well the time is up and it is ready. Nice and chewy and tasting like it should. You have to have a slice of onion on top then slam it down.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/100_6961-Copy.jpg)
I'd down that.
Well we put to gether a very unusual lunch today at work. I made the pickled heart, hot pickled carrots, salad and summer sausage. My friend make the pickled tongue and we made the pickled goose together. My wife made the pickled beets. I made my special deviled egg potato salad. The guys kind of scratched their head when they showed up but after getting into it they found everything great. Our safety lady just rolled her eyes and said no way. We did have some outside guest that participated and loved it.
(http://i943.photobucket.com/albums/ad274/pikeman_95/PICKLED%20HEART/IMG_0503-Copy-Copy.jpg)
If we can catch it we can pickle it.
Looks like a great lunch. Think about what is missing then it hit me your at work so A beer would have been missing. I likes my tater salad can you tell the recipe hounds more about this thing you call Deviled Egg potato Salad?
Quote from: Tenpoint5 on March 05, 2011, 03:17:05 AM
Looks like a great lunch. Think about what is missing then it hit me your at work so A beer would have been missing. I likes my tater salad can you tell the recipe hounds more about this thing you call Deviled Egg potato Salad?
Yea they kind of frown on popping a top at work. I am like Tenpoint and love my tater salad. I learned this salad from a 97 year old lady and it is the best. Tenpoint please feel free to stick this in the forum recipe site. I have never done that so you might do it if you like.
DEVILED EGG POTATO SALAD2-2.5 QUARTS....... Of steamed and well cooled red potatoes [cooling the potatoes
over night in the fridge will leather them up and keep your
salad from becoming mealy.]
2 CUPS ................Salad dressing [Like Mirracle whip]
2 Heaping Tbs ....Durkies Sauce [this is a dry mustard sauce see recipe below for this.]
4 Heaping Tbs..sweet pickle relish
1 1/2 Cup ................chopped dill pickle
3/4... large sweet onion...chopped up fine.
1 tsp ground pepper
½ tsp salt
1 Tbs of cracked black pepper.
9 hard boiled eggs... separate yolks from whites. Chop up the whites and add them
to the cut up potatoes.
Mash and cream the yolks with one half cup of the salad dressing. Then mix in the rest
of the salad dressing and all the other ingredients. After they are well mixed pour
over the potatoes and the egg whites and mix well. This salad is better if it can sit in
the fridge over night and merry. The idea of mashing the yolks is to spread their
flavor over all of the salad. Hence the name DEVILED EGG POTATO SALAD
DURKEES SAUSE [DRY MUSTARD SAUSE]
First day [2 oz's of Dry Mustard with ½ cup of white vinegar]
2ND Day add 1/2 cup sugar to the first mixture. Beat it will and bring the mixture to
a light boil in the microwave.
Let cool and add 1 pint of Mayonnaise.
This dressing adds the kick to the above Potato salad and is fantastic on cold turkey sandwiches.
Keep it in mind for after Thanksgiving.
Kirby
That sounds fantastic!
Snatch the recipe for the deviled egg potato salad.
Thanks Kirby, looks interesting.
I'm thinking Baconaise in that mustard sauce..
Quote from: squirtthecat on March 05, 2011, 08:46:34 AM
I'm thinking Baconaise in that mustard sauce..
Could be, I know that the one that My recipe copies is called Durkees sauce but there probably are others. This is a commercially produced sauce. We were just glad to find a way to make our own.
Quote from: pikeman_95 on March 05, 2011, 09:00:41 AM
Quote from: squirtthecat on March 05, 2011, 08:46:34 AM
I'm thinking Baconaise in that mustard sauce..
Could be, I know that the one that My recipe copies is called Durkees sauce but there probably are others. This is a commercially produced sauce. We were just glad to find a way to make our own.
No, I meant subbing in some Baconaise (http://i71.photobucket.com/albums/i156/pinknfuzzy4u/baconaise.jpg) in that mustard sauce for a subtle shot of bacon flavor. ;)
This looks really good, I'm going to make up a small batch to play with. Thanks for sharing it!
got-cha. That does sound good. Let us know how it works.
All them pickled goodies look GREAT.
The tater salad sounds good, gonna have ta give it a shot.
Thanks Kirby.
Never steamed taters before.
Steam them low and slow so they get done but don't break down. They stay firm and leathery that way. Your salad does not get mushy like it would when you over cook the spuds.
Ummmmmm :-\
And LQ made me eat them snails cuz she was stomping on my foot :D
Rick
heart, goose, and tongue are all muscle meat. Who the hell knows what a snail is. I know I would draw the line at snail. You trim the heart well Rick so it is just a muscle when you are done.
I still haven't had a chance to make this yet, but my friend forwarded me this link to a youtube video of a guy showing how to clean up a beef heart. He's great with a knife; I've seen some of his other vids. Hopefully its useful to someone. http://www.youtube.com/watch?v=cfxLptyBQkY&feature=youtu.be (http://www.youtube.com/watch?v=cfxLptyBQkY&feature=youtu.be)
Thanks
that was interesting. I avoid cutting toward my hands but I get the same job done. I have just a little pickled heart left.