Different ways to eat heart?

[GrizzlyEater]

Me personally, I like pickled heart the best.  Here's the recipe I use for deer heart, it can also be used for beef heart.  Take one deer heart and cut it into strips.  Put the strips into a mixture of apple cider vinegar or white vinegar, 1 cup of water, 1/4 cup seasoning salt.  Put in the fridge and let it pickle.  You will know when it's done when there is no more red in the center of the strips.  Hope this helps. 

[Dorothy]

Me personally, I like pickled heart the best.  Here's the recipe I use for deer heart, it can also be used for beef heart.  Take one deer heart and cut it into strips.  Put the strips into a mixture of apple cider vinegar or white vinegar, 1 cup of water, 1/4 cup seasoning salt.  Put in the fridge and let it pickle.  You will know when it's done when there is no more red in the center of the strips.  Hope this helps. 

Ooooo. Sounds like a GREAT idea!
Embarrassed to say that I don't know what seasoning salt is though. Can I use Redmonds whole salt or some other salt instead? Can I use all apple cider vinegar instead of adding white vinegar?

I'm definitely going to try this. We love pickled things so this might be the ideal way to get a little heart every day.
Thanks!

[GrizzlyEater]

Ooooo. Sounds like a GREAT idea!
Embarrassed to say that I don't know what seasoning salt is though. Can I use Redmonds whole salt or some other salt instead? Can I use all apple cider vinegar instead of adding white vinegar?

I'm definitely going to try this. We love pickled things so this might be the ideal way to get a little heart every day.
Thanks!

Seasoning salt is just regular old table salt mixed with your favorite spices and herbs.  Here's the seasoning salt recipe that I use. 
6 tablespoons salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon marjoram
1/2 teaspoon garlic salt or garlic powder
2 1/4 teaspoons paprika
1/4 teaspoon curry powder
1 teaspoon dry mustard
1/4 teaspoon onion powder
1/8 teaspoon dill weed
1/2 teaspoon celery salt
Mix all the ingredients together and use as needed.  What I usually do is make up 2 or 3 batches at once and just measure out what I need.  And yes you can most certainly use all apple cider vinegar if you want, that's what I use.  Good luck and let me know what you think.          

[Dorothy]

I make most of those seasonings myself from organic herbs dehydrated at low temps.

I will definitely try it next time I get my hands on more heart.

A "hearty" thank you to ya GrizzlyEater!

[CitrusHigh]

Over the last week I had some heart that I cut up at the beginning of the week. The heart was sliced thin and then I added the leaked blood that came with it. I also added some cracked pepper.

I opened this jar a few times over the next few days then left it alone for a few days. The meat got this sausage-ey aroma and became super succulent, moist and tender. I added more pepper later but otherwise it was just the blood as the 'marinade'.

Will be experimenting with that to see how to do this reliably.

[Dorothy]

When making high meat isn't it a big no-no to leave the meat in the blood where no oxygen will get to it? Otherwise it sounds like it could be wonderful. There was a lot of blood that came with the hearts that my husband wouldn't drink. I was hoping he would try it - but he wasn't up to that yet. I guess having just listened to Dracula the novel maybe didn't help much. It would be nice to be able to use the blood.