Lamb Or Goat Heart Jerky Recipes
LAMB OR GOAT HEART JERKY
Simple jerky treats for your dog made from grass fed lamb or goat. See the notes for small dogs and sensitive mouths.
Provided by Alan
Categories Snack
Number Of Ingredients 1
Steps:
- To make slicing the heart easier, they can be frozen for 30 minutes to an hour before slicing. Slice the hearts with a sharp knife into thin slices.
- Put the slices on a non-stick baking sheet or dehydrator tray, and dehydrate on medium-high (135F ) until completely very dry, but still pliable, about 8 hours.
- Alternately, if no dehydrator is available, the heart slices can be baked on the lowest possible setting until dried, with the oven door left ajar until cooked and dry.
- When the slices are completely cracker dry, put them in an air tight container in a cool dry place.
- The heart jerky will last 6 months in a pantry, or 12 months under refrigeration as long as it's in an air tight container.
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- Toast the pickling spices, then combine with the remaining brine ingredients and bring to a simmer and cook for 5 minutes, stirring occasionally. Cool the brine to room temperature and reserve.
- Make a cut down one side of each heart so they can be opened up like a book, many hearts will already come packed like this.
- Put the hearts in the cooled brine, cover the container with plastic, or another weight to keep the hearts under the liquid as much as possible. Date the container, then refrigerate for 4 days, stirring once a day, or as often as you can remember.
- After four days, remove the hearts from the brine and put into a pot with the 4 cups of water, the remaining heaping tablespoon of toasted pickling spice, the chopped carrot, onion and celery and ginger. Bring the mixture to a gentle simmer in a covered pan and cook for 2 hours or until the hearts are tender.
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