Wednesday, 17 June 2015

Heart in a Jar

In preparation for more caveman coffee breaks, we're working on perfecting the beef heart jerky recipe (the paleo balls need no improving, they're a bit too perfect, in fact, nom nom nom).

The result of last night's experiment turned out really well, I am happy to report.

No, these are not turds in a jar.
For a jar of crispy-chewy jerky, I used the following:

450 g beef heart from a grassfed cow (Rödkulla from Lindegrens to be precise, name of cow unknown, however)
2 teaspoons salt
2 tablespoons applecider vinegar
2 cloves of garlic, finely chopped
1/2 thumb of ginger, finely chopped
Black pepper to taste

Day 1
  • Trim the heart (be sure to remove all fat, especially) and cut into big chunks that will allow you to cut very thin slices. 
  • Freeze for an hour.
  • Cut thin slices with a very sharp knife (or with one of those electrical thingies that slice veeeery thinly).
  • Put the slices in a bowl with the rest of the ingredients, cover and refrigerate for 24 hours.
  • Stir occasionally.

Day 2
  • "Hang" the slices on a wire rack and place in the oven at 65 degrees. Keep the oven door slightly ajar with a wooden spoon or similar. 
  • When the pieces start to shrink and dry up (usually around 2 hours depending on thickness), dislodge them from the rack and put them on a normal baking tray, occasionally stirring them to make sure they dry evenly. 
  • Really thinly sliced jerky should be dry enough at the 3 hour mark, but depending on how thickly you sliced them, it can take longer. Aim for chewy rather than completely crisp. 
  • Store in an airtight container, preferrably in a dark place. The fridge is NOT the right place, as the meat will attract moisture. 


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