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3 posts • Page 1 of 1
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?
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.
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.)