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North Central Kansas | we made our own lunch meat out of these. Take the heart, tounge, liver etc and cook like you would a roast beef. Then add 1 roast for each of the other items. After all cooked, put in your meat grinder and grind up, add mayo, pickle relish and spices to your taste.
This makes a salt free (unless you add) very healthy lunch spread. You do not smell the liver or taste it.
My grandpa was on a 0 salt diet. This worked great esp for harvest time meals. | |
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Recipes for beef liver, heart and tongue
