Recipe: Chicken Heart Salami Homemade
Prep time
Cook time
Total time
Recipe type: Snack
  • 2 pounds heart
  • 6 ounces nitrate-free bacon
  • 4 mushrooms
  • ½ teaspoon basil
  • 2 teaspoons sea salt
  • ¾ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon fennel seed, crushed
  1. 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.
  2. Add the remaining ingredients, mix.
  3. Place in a bowl with a lid, allow to set in the refrigerator for 24 hours.
  4. Form the mixture into small meatloaf shaped logs.
  5. Bake at 250°F for four hours.
  6. Allow to cool for an hour or so and then place in the refrigerator until thoroughly chilled.
  7. Slice with a sharp knife and serve as you would salami.
Recipe by GAPS Diet Journey at