Beef Heart Salami?

Post Reply
User avatar
Mmmm Meat
Beginner
Beginner
Posts: 22
Joined: Fri Apr 23, 2021 15:45
Location: Longview, WA

Beef Heart Salami?

Post by Mmmm Meat » Wed Apr 28, 2021 06:43

I've been pondering using beef heart plus pork back fat to make a salami. Even though I find heart meat to be fairly gamey, it seems like dry curing it might make it milder, though I'm hesitant to pursue it without asking for guidance first. Does anybody have experience with this mix?
Thanks!
User avatar
redzed
Moderator
Moderator
Posts: 3651
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Re: Beef Heart Salami?

Post by redzed » Sun May 02, 2021 18:06

The meat from the heart muscle does have a very strong beef flavour. I think it would be fine if incorporated into a salami where a portion is beef. Don't know of any traditional dried cured sausages that are made with heart meat only. I think it would work well in a Chorizo de Pamplona, which has a lot of paprika and garlic.
User avatar
Mmmm Meat
Beginner
Beginner
Posts: 22
Joined: Fri Apr 23, 2021 15:45
Location: Longview, WA

Re: Beef Heart Salami?

Post by Mmmm Meat » Tue May 04, 2021 21:41

Thanks. That's what I was thinking as well I just wondered how much that gaminess would carry through to the final product. Hard to beat the price though - it's about a buck a pound here. The only cheaper way to get red meat is to go hunting. (and hunting isn't cheap when you factor in all the gear etc.)
Post Reply