Trapper John
Well-Known Member
All the pickled hearts I've seen (Never thought I'd say that phrase before...) have been broken down into the heart's muscle groups. I really don't know if there's a real reason for it or if they did it so they wouldn't have to cut it up later. I've never pickled one myself.
I don't see why you couldn't leave one whole as long as you give the brine enough time to do it's job. You'd just have to dig in there and remove those white cords before biting into it, I'd think.
I want to know how this turns out. I kept my first heart two years ago and I was really surprised at how good it was.
I don't see why you couldn't leave one whole as long as you give the brine enough time to do it's job. You'd just have to dig in there and remove those white cords before biting into it, I'd think.
I want to know how this turns out. I kept my first heart two years ago and I was really surprised at how good it was.
