Grind the heart using a Kitchenaid and grinder attachment - you may also use a food processor. Grind the bacon, use two mushrooms to push through and clear the grinder. Mix together and regrind for a second time using last two mushrooms to clear the grinder.
Add the remaining ingredients, mix.
Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
Form the mixture into small meatloaf shaped logs.
Bake at 250°F for four hours.
Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
Slice with a sharp knife and serve as you would salami.
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2011/04/recipe-chicken-heart-salami-homemade/