Manufacturer of dried heart is a long process. The result will have to wait at least a month. First of all, the heart should be pickle. In this recipe, you should pay special attention to sanitation because the product is damp-dried. The heart must be impeccably fresh and of high quality. Heart, first, thoroughly wash. Cut out large vessels. Cut away the fat. Nothing from him, although harm, to admit, also no. Next, RUB the heart with salt and laid on a piece of cotton canvas. Liberally sprinkle the heart with salt on all sides, pour salt inside. Pileniem heart in the cloth tightly and put in a solid package of cling film. Package tie. One more package to use. To put the package in the lower part of the refrigerator and flip from side to side daily. Let salted a week, preferably two. During this time, the product is salted and dehydrated, will begin the process of fermentation

After heart gasoleros, it should be soaked in water for 6-8 hours to remove excess salt. Dry cloth and cut into 2-3 parts. Granulate is not necessary. Now these pieces have to hang for drying. The hooks by which the meat is hung, needs to be made of something stainless. I used large paper clips, covered with plastic. To dry (jerk) in cool, ventilated place. I dried the heart in the single-chamber refrigerator old model. Product it dried slowly, uniformly in the depth, moisture condenseries on the refrigerator evaporator. A few days after began to dry the meat, we need to get him a good RUB crushed garlic and sprinkle with mixture of peppers. This significantly improves the taste of the finished product. Suspended heart again and walk on.

Wait. You can try periodically. In the first days of drying the first wish is to spit it out. This is normal. But after 3-4 weeks, when the meat will get sun-dried, the product will be very edible. At some point it will seem that the meat is dry. Then it can be removed, put in plastic bag and store in a cool place.

The color has reached the desired condition of the heart, outside close to black. Inside the heart of a deep claret color. Flesh is elastic, dense. If the meat is not dry, it bites it's easy as cheese or dried squid. The taste is reminiscent of raw-smoked sausage. Moderately salty, very good appetizer. Beer, for example. However, fans of the pastrami and biltong know what was going on.