Paleo Diet: Raw Paleo Diet and Lifestyle Forum

Raw Paleo Diet Forums => General Discussion => Topic started by: tdister on July 24, 2010, 12:58:45 pm

Title: Storing/aging heart & taste of sweetbreads
Post by: tdister on July 24, 2010, 12:58:45 pm

Heart is muscle meat, but I don't believe that it's aged as say a side of beef is. I'm finding I prefer my meats to be dried out/aged a bit. How do you store heart? It's pretty rich for me to be eating a whole one very quickly.

Can someone prepare me for the taste of raw sweetbreads? I've never had them in any fashion and this is the one food I haven't been able to just dive right into. Liver was not too great, but I wasn't worried. Heart, suet, marrow, muscle meat, no problems. What I have is from a steer, not sure how old, but not a calf.

Thanks

Title: Re: Storing/aging heart & taste of sweetbreads
Post by: Hannibal on July 25, 2010, 07:12:29 pm

I age lamb hearts a little bit - 5-7 days - then their taste is the best

Title: Re: Storing/aging heart & taste of sweetbreads
Post by: tdister on July 27, 2010, 09:21:01 am

I think I found the beef to be about the same. I have gooten a bit more accustomed to it's flavor and can probably eat ita bit faster next time.

Still haven't tried the sweetbreads...

Title: Re: Storing/aging heart & taste of sweetbreads
Post by: Nation on July 27, 2010, 10:07:15 am

Quote from: Hannibal on July 25, 2010, 07:12:29 pm

I age lamb hearts a little bit - 5-7 days - then their taste is the best

in a container?