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Sous Vide Calf Heart

jim_53915

I marinated a calf heart with a sugar, kosher salt, and curing salt brine for 24hrs. It was cooked at 79.4C for 24 hours with duck fat, the texture was very much like corned beef. The flavor was good except in a large quantity where I noticed a slight off putting irony salty flavor. The wood infused balsamic and watercress masked the flavor for the most part, but I would like to showcase heart not cover it up. What could I do to improve the flavor next time?

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jim_53915

@Chris Thanks for the advice I will have to try the lower temp and longer time. How does lowering the temperature and extending the time affect the flavor?

Chris_Young_80640

@jim Have you tried a significantly lower cooking temperature for longer with the heart. I believe that getting the cooking temperature below 150 °F / 65 °C is going to help. As for the cooking time, a rule-of-thumb is that for every 9 °F / 5 °C you lower the temperature, your cooking time will double if you want to achieve a similar texture.

jim_53915

No just a very irony flavor, it smelled great.

Brendan_Lee_56950

I tend to associate that irony flavor with heart. Was there any significant smell?