Moose Heart Pastrami

Heart Pastrami

Let’s get to the heart of the issue (pun intended), most people have trouble eating the heart of wild game. With the recipe below you will not only be able to eat the heart but it is sure to become one of your favourite dishes.

Makes 1-2 heart pastramis

1 – 2 Moose hearts (or other wild game or beef hearts)

Moose Heart

1 gallon water

1 cup kosher salt

2 tsp pink salt (also known as Prague Powder #1)

1/4 cup pickling spice

5 gloves garlic chopped fine

1 medium onion chopped fine

Combine all the ingredients except the hearts into a pot and bring to a boil. Cool the brine to room temp and add the hearts ensuring they are fully covered( a plastic jug full of water will help keep the meat submerged) and place in the refrigerator for 7 days. Check it daily to ensure it is still submerged.

After 7 days in the brine your hearts are “corned”. You could reserve some of the brine add water and boil it to make corned moose or you can take it to the next level and turn it into Glorious Pastrami.

Making pastrami:

Remove the hearts from the brine and discard the brine. Rinse your brining container out add the hearts and cover with clean cold water. Place hearts in the fridge for 24 hours to help pull some of the salt out.

Remove hearts from brine and pat dry. Place on a plate and put back in the fridge for 5-6 hours to air dry.

Mix 4 Tbsp ground Black Pepper with 2 Tbsp ground Coriander and rub into surface of meat. Let sit with rub for 24 hours in the fridge.

Using your preferred wood preheat smoker to 175 deg F and smoke for 4-5 hours. Turn up smoker to 350 deg F and cook for an additional 1-2 hours or until the internal temp is 160 deg F

Prepare steamer and steam hearts until they have an internal temp of 205 deg F.  Remove, slice and enjoy.


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