Beef Hearts

[jimid77]

I'm fascinated by organ meats, but always disappointed when I don't enjoy them. I recently decided to try beef hearts and started with a simple beef jerky. I'll be adjusting the marinade and doing some general tweaking, but actually enjoyed this organ meat.
My question is, has anyone ever tried smoking beef hearts NOT for jerky? I'm not sure how well this would come out. There is little fat content and they need to be well trimmed, so not sure how good of a candidate the heart is for the smoker. Any thoughts and/or recommendations would be appreciated.

 

[slavikborisov]

I'm fascinated by organ meats, but always disappointed when I don't enjoy them. I recently decided to try beef hearts and started with a simple beef jerky. I'll be adjusting the marinade and doing some general tweaking, but actually enjoyed this organ meat.
My question is, has anyone ever tried smoking beef hearts NOT for jerky? I'm not sure how well this would come out. There is little fat content and they need to be well trimmed, so not sure how good of a candidate the heart is for the smoker. Any thoughts and/or recommendations would be appreciated.

if you open them up like butterfly them and get i the valve trimmed and clean up the inside im sure itd be delicious as i just did this with venison hearts and there were excellent with a simple rub.

the key is you clean the valves that are found in the inside as they are chewy and unpleasant when cooked other than that its a excellent meat and the it is a organ but it is a muscle so it taste as good as any other muscle.

 

[slavikborisov]

I'm fascinated by organ meats, but always disappointed when I don't enjoy them. I recently decided to try beef hearts and started with a simple beef jerky. I'll be adjusting the marinade and doing some general tweaking, but actually enjoyed this organ meat.
My question is, has anyone ever tried smoking beef hearts NOT for jerky? I'm not sure how well this would come out. There is little fat content and they need to be well trimmed, so not sure how good of a candidate the heart is for the smoker. Any thoughts and/or recommendations would be appreciated.

i did make jerky with one and it was very good as well.

 

[Gonna Smoke]

My question is, has anyone ever tried smoking beef hearts NOT for jerky?

Here you go...

Smoked Beef Heart...

...is something I've never cooked or eaten. A friend had a cow butchered and one of the things he offered me was the heart and I happily accepted. I trimmed and seasoned it with pepper, onion powder, garlic powder, and a rub I make. I didn't add any additional salt other than what's in my rub...

www.smokingmeatforums.com

 

[crazymoon]

JM77, I too have done deer hearts like Slav has, whole and butterflied. I agree with his ideas about trimming all the fat and tough top junk out. Keep us in the loop when you do it !

 

[Brokenhandle]

Haven't butterflied one yet, but have smoked venison hearts, especially after seeing crazymoon posts on it... turned out really good! Wife made chislic out of one not long ago as well... that was tasty also. Don't think she cared for it as much because of the different texture.

Ryan

 

[jimid77]

The beef hearts came out as darned good jerky. Now it's time to work on the marinade! I made two batches using coconut aminos (not always a fan of soy sauce) and some store-bought spices that I enjoy from Texas. I was running low on time and just wanted to try out the hearts.
The first batch was really salty, which confused me as I try and stick with little salt in most of my cooking and make sure my pre-mixed spices are generally low on the saltiness scale. I was worried I had just wasted a few pounds of meat as the second batch was the same... exccept for one small detail: I added a little hit of Maker's Mark bourbon to the mix. Came out really nice.
Handed some out in the office and no one thought anything was different in regards to flavor or texture as far as the cut went. Some of them preferred the, in my opinion, overly salty ones.
I'm going to do it again this weekend without the aminos and make my own rub. Not sure about the marinade, but I'll do a dry rub batch and a marinaded batch.

 

[Peako]

I'm smoking a beef heart today. It came butterflied from the butcher. I'm just going to season it with MC holy cow and on the treager. I'm just not real sure what temp cook at or what temp to cook it to. Ive seen 135? Any thoughts?

 

[Brokenhandle]

I'm smoking a beef heart today. It came butterflied from the butcher. I'm just going to season it with MC holy cow and on the treager. I'm just not real sure what temp cook at or what temp to cook it to. Ive seen 135? Any thoughts?

Depends on how much smoke you want to get on it. 225 to 250 would work well. Same with doneness... personal preference... sounds like a good plan to me

Ryan

 

[Peako]

Depends on how much smoke you want to get on it. 225 to 250 would work well. Same with doneness... personal preference... sounds like a good plan to me

Ryan

Have you ever done one? I ended up cooking it like a brisket at 203 internal temp and it turned out fairly well. Next time I'm going to shoot more towards like a 140 IT and see how that is.

 

[Brokenhandle]

Have you ever done one? I ended up cooking it like a brisket at 203 internal temp and it turned out fairly well. Next time I'm going to shoot more towards like a 140 IT and see how that is.

Not sure if I've ever done a beef heart but have done venison hearts...

Was probably around 135 to 140 degrees.

Ryan