dry lamb/veal heart

Evangelos_Voutsinos_1626807

Hello there,

so i want to dry in a rational oven ( or a dehydrator ) a veal or lamb heart, in order to make a powder with a microplane later on, but still keep its red colour. Any idea if that possible? did someone try it? I know for sure that Maaemo restaurant ( 3 michelin stars/Oslo) does this with reindeer heart.

brian_martin2001

maybe try Prague powder. Sodium nitrite is often used as a preservative and antioxidant, but also works well to fix the color. I'm not sure how well it would work in fixing the color of jerky, but you could give it a try.