Deer/pork heart (cut into 4 pieces)/ or a 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
Instructions
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.
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
Instructions
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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