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The Neck Heart - Great Smoked Venison - Page 2

post #21 of 32
Thread Starter 
Quote:
Originally Posted by c farmer View Post

What temp did you take them too.

 

I pulled the neck at 162 then wrapped & rested it - carryover took it the rest of the way. The heart I pulled at 165.

post #22 of 32

Amazing. I'd push my mom outta the way for some of that neck 'n heart! Hmmm sounds like a great name for a rock band.....   :drool:

post #23 of 32

How magnificent that looks!!! And how fun that you caught the deer yourself!! And how impressive the cooking and preparation is!!! Well done!!! Cheers! - Leah

post #24 of 32
Thread Starter 
Quote:
Originally Posted by chestnutbloom View Post
 

Amazing. I'd push my mom outta the way for some of that neck 'n heart! Hmmm sounds like a great name for a rock band.....   :drool:

 

Ha!  :biggrin:  Thanks man  :smile:

post #25 of 32
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

How magnificent that looks!!! And how fun that you caught the deer yourself!! And how impressive the cooking and preparation is!!! Well done!!! Cheers! - Leah

 

Thanks Leah!  :smile: 

post #26 of 32
Quote:
Originally Posted by Smoking B View Post

 

 

I only wish these were bigger.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

:drool:  Now that's droolavision!!!!!!!  :drool:

 

Nice wrok B!

post #27 of 32
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post
 

 

:drool:  Now that's droolavision!!!!!!!  :drool:

 

Nice wrok B!

 

Thanks Case!  :smile:  It was a great meal for sure - wish it was possible to have it more often! 

post #28 of 32

That looks great.Nice idea to put the 2 together. Heart is an under appreciated cut.There have been some great dishes in nose to tail using different hearts,beef,venison,lamb.

post #29 of 32

Hi Smoking B,

 

Sorry to be late to your neck & heart party….wow! looks great!  Love to see people using all the parts on the animal.

 

I have always trimmed the valves out of hearts before eating them, just cause I'm a little squeamish.  Do you find the valves to be tough to chew or unpleasant mouth feel?  Cooking hearts would be a lot easier without trimming those out.  If you give me the thumbs up on it, I might try leaving them in next time.

 

Your neck looks amazing too.  Any concerns about CWD in your part of the world?  CDC freaked me out about cooking the neck with the bones/spinal cord still in, but gotta say that the neck meat was really delicious and worth the effort.  

 

The color and juiciness on your final pictures is amazing!  Thanks very much for sharing!

Clarissa

post #30 of 32
Thread Starter 
Quote:
Originally Posted by SnorkelingGirl View Post
 

Hi Smoking B,

 

Sorry to be late to your neck & heart party….wow! looks great!  Love to see people using all the parts on the animal.

 

I have always trimmed the valves out of hearts before eating them, just cause I'm a little squeamish.  Do you find the valves to be tough to chew or unpleasant mouth feel?  Cooking hearts would be a lot easier without trimming those out.  If you give me the thumbs up on it, I might try leaving them in next time.

 

Your neck looks amazing too.  Any concerns about CWD in your part of the world?  CDC freaked me out about cooking the neck with the bones/spinal cord still in, but gotta say that the neck meat was really delicious and worth the effort.  

 

The color and juiciness on your final pictures is amazing!  Thanks very much for sharing!

Clarissa

 

Hi Clarissa - the valves aren't tough to chew once the heart is cooked but if you didn't want to eat them they would be very easy to get rid of once the heart was sliced.

 

I'm lucky so far as to the CWD - haven't had any cases around me yet knock on wood. That being said though, I go over every deer I take with a fine tooth comb. I'm also lucky in that a friend of mine runs a deer farm & knows all the signs of anything being wrong with a deer so if I'm ever in doubt I can get hold of him. & yes those necks are hard to beat when done right  :drool 

 

Thanks for the comments - I tried to capture how juicy & great they turned out  :smile:

post #31 of 32
Quote:
Originally Posted by Smoking B View Post
 

 

Hi Clarissa - the valves aren't tough to chew once the heart is cooked but if you didn't want to eat them they would be very easy to get rid of once the heart was sliced.

 

I'm lucky so far as to the CWD - haven't had any cases around me yet knock on wood. That being said though, I go over every deer I take with a fine tooth comb. I'm also lucky in that a friend of mine runs a deer farm & knows all the signs of anything being wrong with a deer so if I'm ever in doubt I can get hold of him. & yes those necks are hard to beat when done right  :drool 

 

Thanks for the comments - I tried to capture how juicy & great they turned out  :smile:

 

You totally captured it!!  I showed your pictures to my husband, and he is chomping at the bit to take another deer this season so that we can get another heart and neck!

post #32 of 32
Thread Starter 
Quote:
Originally Posted by Moikel View Post
 

That looks great.Nice idea to put the 2 together. Heart is an under appreciated cut.There have been some great dishes in nose to tail using different hearts,beef,venison,lamb.

 

Thanks man  :smile:  It's a good combo. & you are right - heart doesn't get the respect it deserves...  :confused:   th_dunno-1[1].gif  

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