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LOCATION: Recipes >> Preserving Meats >> Pickled Heart 01

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Pickled Heart/Tongue

1 beef/pork heart (cut into 4 pieces)/1 beef tongue
water to cover meat
1 tablespoon salt

2 cups dark vinegar
3/4 cup water
pepper
1 teaspoon salt (If you prefer, you can add more to taste)
1 Tablespoon pickling spice

Cook heart meat in salted water approximately 1 hour or until done.
(If you are using tongue, it will need to cook about 1 hour then
you will need to peel the skin off the tongue, then cook the tongue
an additional 2 hours or until it is done) Drain, cool, and slice
the meat. Pepper the meat generously. Combine vinegar, water,
salt, and pickling spices and pour over the peppered meat. Bring
to a boil and cool. Let it set overnight and eat. If you don't
think you will eat it within a week, you can freeze it.

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