Basic Heart Preparation
Equipment
- Boning knife
- Cutting board
- Nonreactive container
Materials
- 1 each heart beef, goat, pork, chicken, etc
- 1 cup salt kosher, preferably Diamond Crystal
- 1 gallon water room temperature
Instructions
- Stir together water and salt until dissolved. If necessary, heat water to dissolve salt, and chill brine.
- For beef, pork, lamb or goat: butterfly heart and trim interior sinews.
- For all: trim exterior fat.
- Brine heart for up to 24 hours, then prepare according to recipe.