Sooooo---I never used any cure on a heart before. All we ever did with the hearts, if they weren't blown apart, was soak in salt water for a few hours, rinse, season, and sauté.
The only thing I did different this time was to soak in TQ & Brown sugar for 24 hours.
My mission wasn't really to cure the heart meat, because I wasn't going to smoke it low & slow.
The rest is explained above each picture.
Thanks for looking,
One Fresh Heart from a small 95 pound Doe:
Cut in quarters & remove all but red meat:
Slice into thin strips:
Weigh & measure proper amount of TQ:
Coat slices with TQ and an equal amount of Brown Sugar:
Put in Ziplock bag for 24 hours, flipping once:
Rinse, dry, and season with CBP, Garlic Powder, and Onion Powder:
Throw in hot pan with butter:
Just about done:
A little chewy, but awesome flavor!!!