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Charcuterie recipe salt-cured air-dried pork heart?

CK8 Sep 18, 2008 12:01 PM

Does anyone have a recipe for charcuteried pork heart that he or she wishes to share?

Also, I've got Ruhlman's Charcuterie book and find it to be a good resource but would like to find another, similar, book. Any recommendations for a vintage charcuterie cookbook?

Thanks in advance from this first-time poster.

  1. porker Sep 18, 2008 08:27 PM

    Actually, I haven't heard of cured heart - let me know your success on this one.

    I've got Ruhlman as well - good book, but I dunno.
    Just from threads on various sites, it seems like people are saying 'wow, Ruhlman is a revelation'. Don't get me wrong, like I say its a good book, just that I feel it sheds light on what people have been doing for *generations*.

    Anyways, I would suggest "Great Sausage Recipes and Meat Curing" by Rytek Kutas. Its definitely old school and one of my favorites. You can check it out on Amazon (cheap) or check out www.thesausagemaker.com site.
    Its got loads of info from sausage to dry curing to smoking and is thick as a bible. Pretty much my go-to book more times than not

    7 Replies
    1. re: porker
      porker Sep 18, 2008 08:30 PM

      Ooops, its actually

      1. re: porker
        jenn Sep 23, 2008 04:44 PM

        ooo, neat website----look at all the lovely toys!!!!

        my husband doesn't thank you a single bit but I sure do!!!!!!!!!!!!!!!!

      2. re: porker
        CK8 Sep 19, 2008 03:17 PM

        Will do. Heart is different than most organ meats in that it is essentially a muscle.

        I agree with your thoughts on Ruhlman's book - charcuterie/salumi is ancient technique. Nonetheless, the book does a fine job of explaining it.

        I will definitely take a look at the Kutas book and the suggested website. Thanks.

        1. re: porker
          CK8 Nov 6, 2008 10:37 AM

          I finally started curing the pork heart. I basically just packed it in salt and some spices for a couple days and now I'm hanging it in an unheated closet for a week or so. I'll let the board now how it turns out.

          1. re: CK8
            porker Nov 10, 2008 02:41 PM

            I just hung a slab of lardo for drying after 3 weeks of curing...we'll see how that goes too.

            1. re: CK8
              SamIAmOz Nov 29, 2008 12:43 PM

              I just got a heart today and thought I'd try. Any update or tips?


              1. re: SamIAmOz
                CK8 Jan 19, 2009 03:58 PM

                I didn't have much luck with the heart. It still tasted a lot like heart (wow, no kidding!). For some reason I thought curing my change the flavor profile of the cut. If you generally like the taste of heart, you wouldn't have any problem with heart charcuterie. Otherwise, it's probably not worth the effort.

          2. erican Sep 20, 2008 09:50 PM

            Wow, the subject line had me drooling.

            In addition to the Ruhlman book, I have Jane Grigson's Charcuterie and French Pork Cookery. I bought them very recently, so I haven't had a chance to use either of them much yet (I've only made a pâté, and I used an amalgam of recipes from the two books). Both books seem good, but imperfect. Grigson's writing is pretty entertaining, and there is a ton of info. Her book is also, as the name would suggest, almost exclusively French recipes, and almost entirely pork. No cured pork heart, however!

            1. j
              jenn Sep 23, 2008 04:40 PM

              Never heard of cured pork heart---did you have this somewhere?

              1. meatn3 Sep 24, 2008 12:13 AM

                I have never seen or heard of this preparation. My first thought is that it is just too perishable to cure well.

                My second thought is that traditionally an animal would be butchered and and all variety of keeping techniques were started immediately. Since this didn't occur often, the more perishable bits were eaten first - as a practicality and as a special treat. Hence they were not around long enough nor were the quantities large enough to create much exploration in preserving them.

                The only organ meat I've come across preserved in any way has been canned or potted liver pates...Not saying I am an expert by any means! Just my thoughts on the topic.

                Please let us know if you find a recipe or if you have seen/heard of this. Always something new to learn!

                3 Replies
                1. re: meatn3
                  porker Sep 24, 2008 05:30 AM

                  But as CK8 points out, the heart is nothing more than a muscle, and can probably be cured as other pork muscle.
                  There's references to cured pork heart here - both are articles on the same event (the second has better pictures...)



                  Interesting enough, it is a dinner by Ruhlman and features cured pork heart as one of the courses - yet that particular item is not in his book.

                  1. re: porker
                    meatn3 Sep 24, 2008 11:59 AM

                    Thanks! Wow, what a great meal to experience. My attempts in searching didn't turn these up. I'd be interested to learn if this is a traditional preparation or a more modern riff...
                    With the resurgence in charcuterie I suspect we will be having many new recipes to explore!

                    1. re: meatn3
                      porker Sep 24, 2008 07:50 PM

                      I know people have been eating heart since they've been killing animals for food.

                      Question is how traditional is curing heart? This would only be a guess, but it doesn't seem that widespread.

                      I say a 'guess' only 'cause I haven't heard of it before, and I've been poking around charcuterie for 20 years or so.

                      Certainly doesn't mean it ISN'T traditional somewhere...just that its not commonly known, I guess...

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