Heart was bought by me in the supermarket.

I washed it, cut off the outside fat and cut the great vessels.

Spices are crushed and ignited in the pan in order to avoid mold on the meat during salting. Mixed spices with salt. Half the salt took ordinary, common, half - nitrite. Nitrite salt gives the meat product a beautiful reddish-maroon color. If no nitrite salt - you can use regular. It is important that the weight of the salt used for salting, was 2 % by weight of the meat (heart). In this case, the salinity of the finished product will be optimal and will not need to soak the meat after salting (as is usually done).

Heart carefully rubbed a mixture of salt with spices and laid in a package of thick polyethylene. Slightly squeezed air from the bag and carefully sealed package with a hot iron. To polyethylene from sticking to the hot iron, I closed the welding spot in the newspaper (it is more convenient to use newspaper, and aluminum foil).

Sealed package of meat I put in the fridge, in the coldest place (it is desirable that the temperature did not exceed 6 deg C). Salting lasted 5 days. Twice a day I got the package with the meat and lightly massaged it. It promotes uniform and high-quality salting. Can add salt and more than 5 days to three weeks. It will only improve the taste of the finished product. But still, if you only used table salt, no nitrite, better longer than a week do not add salt (to avoid botulism).

He took out the heart from the package, washed it and sent it to the pot to cook. Cooked at a very gentle boil for about two hours. Water for cooking was podsolic the rate of 1 teaspoon to 1 liter of water.

The water from the pan leaked, gave the heart to cool to room temperature in the pan, under the lid. Then shifted the heart into the container and sent in the fridge - it's ready to eat.