Pemmican from Pig Hearts

08/02/2013
Vladimir Petrovski
fromVladimir Petrovski Novice
"A unique jerky made form pig hearts that caught our eye immediately."
Servings4 pcs
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Ingredients

  • pig hearts - 4.4 lb (2 kg)
  • salt - salting
  • water - 6 1/5 cups (1.5 liters) of brine
  • salt - 2/5 cup (100 g) of brine
  • pepper - ground
  • paprika
  • fenugreek - crushed
  • garlic - mashed cloves
  • white wine - wine glass dry
  • savory - or cumin

Preparation

The hearts are cut in half and washed with running water. Drain and sprinkle with salt - about 1/5 cup (70 grams) per 2.2 lb (1 kg) of meat.

Leave cold in the fridge for one week. Make a strong brine + 6 1/5 cups (1.5 l) water per 2/5 cup (100 g) salt, in which we leave the hearts for another 7 days.

Drain from the solution and strain under tap water. Roll in spices and hang in a well ventilated place for 7 days.
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