Geir Widar
TVWBB Wizard
It’s time for this years batch of cured, dried and cold smoked moose hearts.
This year, I got the heart from the biggest moose the hunters have shot for over thirty years.
It’s simply enormous, almost twice as big as a normal heart. I’m not sure if this is going to turn out as a disaster of rotten meat, or something nice. The only way to find out, is to try. Normally the hearts are given to the dogs, so I did not pay anything for them. Here they are, 8 pounds of moose hearts.
The heart to the left is a normal sized heart. The heart to the right is from the large moose, 1600 pounds.
I split open the hearts, removing membranes, lots of rather unpleasant stuff, coagulated blood, and washed them. I came up with something like this:
This meat needs to hang for several months, and will lose a lot of weight. It will turn completely black before it is finished. So I used a mixture of nitrite salt and regular salt, 2,7%. The finished result will be very salty.
Just now they are stored in a non- reactive container, and it will be kept there for let’s say ten days. Then it is drying time.
Two to three months later, I will give the hearts a cold smoke treatment for as many hours that I can manage.
Updates will follow, but as you can imagine, the time between updates will be quite extensive. This is “slow food”.
As usual, click on pictures for large ones.
This year, I got the heart from the biggest moose the hunters have shot for over thirty years.
It’s simply enormous, almost twice as big as a normal heart. I’m not sure if this is going to turn out as a disaster of rotten meat, or something nice. The only way to find out, is to try. Normally the hearts are given to the dogs, so I did not pay anything for them. Here they are, 8 pounds of moose hearts.

The heart to the left is a normal sized heart. The heart to the right is from the large moose, 1600 pounds.
I split open the hearts, removing membranes, lots of rather unpleasant stuff, coagulated blood, and washed them. I came up with something like this:

This meat needs to hang for several months, and will lose a lot of weight. It will turn completely black before it is finished. So I used a mixture of nitrite salt and regular salt, 2,7%. The finished result will be very salty.
Just now they are stored in a non- reactive container, and it will be kept there for let’s say ten days. Then it is drying time.
Two to three months later, I will give the hearts a cold smoke treatment for as many hours that I can manage.
Updates will follow, but as you can imagine, the time between updates will be quite extensive. This is “slow food”.
As usual, click on pictures for large ones.