What to do with beef heart

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j_20
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Re: What to do with beef heart

Postby j_20 » Tue Dec 22, 2015 4:37 pm

bbirder wrote:I only eat the outside of a cow.


from South Louisiana I would expect different haha I lived down there for a while thought y'all ate anything
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Re: What to do with beef heart

Postby bbirder » Tue Dec 22, 2015 6:03 pm

j_20 wrote:
bbirder wrote:I only eat the outside of a cow.


from South Louisiana I would expect different haha I lived down there for a while thought y'all ate anything


Yeh, I can find you a recipe for most anything, but personally I can't handle the innards! :yuck:
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Re: What to do with beef heart

Postby 1982vett » Tue Dec 22, 2015 6:18 pm

I leave it on the store shelf.....along with a lot of other parts I don't want to eat. This just one of the reasons I don't grow out and process my own animal.
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Re: What to do with beef heart

Postby Jogeephus » Tue Dec 22, 2015 6:32 pm

By itself, I don't much care for it but transformed into Cervelat is heaven. Cervelat is what we are giving people for Christmas this year.

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Then there are the sandwich spreads which are good too.

Image
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Re: What to do with beef heart

Postby HDRider » Tue Dec 22, 2015 6:39 pm

Jo, I been waiting to see what you said since I saw this thread.

Man oh man, that looks good.

Maybe everyone else knows this, but do you own a meat shop?
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Re: What to do with beef heart

Postby Jogeephus » Tue Dec 22, 2015 6:45 pm

HDRider wrote:Maybe everyone else knows this, but do you own a meat shop?


Using the term loosely, yes.
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Re: What to do with beef heart

Postby ram » Tue Dec 22, 2015 7:02 pm

I'm sure it's all in the way you fix it, everything I've tried that Jogeephus makes has been good. But... the mold and meat just hanging in the rafters takes a little getting used to.
I also learned that there's good mold and bad mold.
Jogeephus wrote:
HDRider wrote:Maybe everyone else knows this, but do you own a meat shop?


Using the term loosely, yes.


Joe's meat shop has a full kitchen also, so maybe it's a restaurant?
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Re: What to do with beef heart

Postby Jogeephus » Tue Dec 22, 2015 7:09 pm

ram wrote:so maybe it's a restaurant?


Please don't use that term. I already have the state and the feds to deal with so we don't need to add the Health Department to the mix. Two out of three is plenty if you know what I mean. ;-) :lol2:
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Re: What to do with beef heart

Postby Williamsv » Tue Dec 22, 2015 8:42 pm

Don't mean to offend you Jo, but I don't think I could eat anything with heart in it. It looks good, but just could not get it down.
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Re: What to do with beef heart

Postby Jogeephus » Tue Dec 22, 2015 8:47 pm

My wife is the same way but but she likes it even though she doesn't know she likes it.
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Re: What to do with beef heart

Postby j_20 » Tue Dec 22, 2015 9:14 pm

Jo, the spread you mentioned, got a recipe for that?
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Re: What to do with beef heart

Postby Jogeephus » Wed Dec 23, 2015 1:16 am

j_20 wrote:Jo, the spread you mentioned, got a recipe for that?


Google; terrine, metwurst, galantine, braunschweiger and teewurst and you'll get plenty of ideas and recipes. Keep in mind the recipe is only a guide and you are not constrained by the exact meat types and weights called for in any of these recipes because you are manipulating protein moreso than the actual cut itself. For example, hearts added to liver heavy recipe will just make the end result milder more beefy tasting and the texture firmer.

But say you butcher a cow and you have the heart, liver. kidney and lungs. You use this in this recipe and come out with a good sandwich meat/spread with only a hint of liver taste when mixed on a 40/60 meat to liver blend. Or you could omit the liver altogether.

Braunschweiger Liver sausage

For 10 lbs sausage-
2 cups non fat dry milk
5 Tb salt
2 Tb onion powder
2 Tb powdered dextrose
2 tsp insta cure No. 1
1 Tb ground white pepper
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp rubbed sage
1/2 tsp ground marjoram
1/2 tsp ground nutmeg
1/2 tsp ground ginger
10 lbs organ meats (heart, lung, liver)

grind all meats through a 1/4" plate several times. Mix all ingredients. Stuff into chub casings.

Poach Braunschweiger in water pre heated to 180F. Water temp will drop to 160 - 165. Continue cooking until internal temp reaches 152. After cooking place sausage into container filled with ice and water and cool as rapidly as possible for 1 -2 hours.

Remove from water hang on sticks. You may shower Braunschweiger with hot water for 30 seconds to remove surface grease. Hang at room temp for 1 hour or until dry. Remove to 115-120 F pre heated smoker. Apply heavy smoke at this temp for approx 3 hours or until desired color is obtained. After smoking shower with cool water for about 5 minutes. Let dry and remove to fridge overnight.
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Re: What to do with beef heart

Postby HDRider » Wed Dec 23, 2015 6:56 am

I love Braunschweiger and that sounds outstanding..
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Re: What to do with beef heart

Postby j_20 » Wed Dec 23, 2015 8:41 am

Thanks Jo, I will be trying this sometime soon I will let you know the results.
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Re: What to do with beef heart

Postby Kathie in Thorp » Thu Dec 24, 2015 1:49 am

Jogeephus wrote:By itself, I don't much care for it but transformed into Cervelat is heaven. Cervelat is what we are giving people for Christmas this year.

Image

Then there are the sandwich spreads which are good too.

Image

Top pic . . . made from heart, Jo? Bottom is like beef heart pate, or beef liverwurst?
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