Hahaha, I suppose they don't eat the garlic chips as I see them left over.
Its the fine one and the juice that got embeded in the food that is consumed.

Btw I have read something in the DHP about garlic and it seems that there are 2 type of chemical in the garlic that come together when we crush the garlic and its this coming together of these 2 type of chemical that gives garlic its anti-bacterial effect ( and the smell too ).
It is also mentioned in the article that in its combined formed, the chemical will quickly loose its effect due to oxidation.
As thus it is best to preserve these chemical in its original form seperately until just before consumption.

I wonder the way we crush garlic and mixed it with the beef heart to be preserved for weeks will cause the garlic to loose its effect.

What is your experience and opinion?

Cheers!

BT Lee