Cherry smoked venison heart

[crazymoon]

I love to smoke venison hearts

I removed all the external fat and then butterflied this one and took out the cords.

Added a nice spicy rub to the inside

Tied it up with butchers twine(not my strong suit) and added olive oil and more rub

Dried in the smoker for one hour at 115*. I then bumped the temp up to 230* and added 2 hours of cherry chips. I pulled the smoke and left in the smoker for two more hours at 230*. It is delicious with a cheddar cheese slice and a triscuit !

Thanks for looking ! CM

 

[SmokinEdge]

Nice work. I enjoy venison heart as well.

 

[DieselTech]

Nice work! That's better than dried beef right there!! Looks delicious

 

[yankee2bbq]

Looks good!

 

[smokerjim]

Looks good

 

[JLinza]

Nice work. I'm a fan of venison heart myself.

 

[uncle eddie]

Hoping I miss the heart this year so I can give this a try. Looks great!

 

[Brokenhandle]

Looks amazing! Was just thinking of these the other day... now gonna have to do more than think of it! Nice job!

Ryan

 

[Chingadero]

Wow, something more to add to my list. Thanks for all the pics!

 

[BrianGSDTexoma]

Looks like you did it justice Dave!

 

[Hockeydudde]

Looks great!
What is the final IT?

 

[Timber II]

Ya ima try that!

 

[crazymoon]

Looks great!
What is the final IT?

HD, I went a bit longer than usual, 150*ish

 

[gmc2003]

Looks great Dave. I'm not a big fan of hearts, but my wife loves them. She'd be drooling all over herself if that was in front of her.


Point for sure
Chris

 

[jcam222]

If I knew how to clean them up I'd try venison or beef heart for sure

 

[normanaj]

Never had it but from the looks of that I need to!

 

[crazymoon]

If I knew how to clean them up I'd try venison or beef heart for sure

NMJ, Very easy, you must remove ALL the external fat ,I trim it off with a fillet knife. Butterfly the heart 2/3-3/4 through and remove the inner chamber stuff, small cords and anything that seems hard or tough. I have done plenty of hearts that were left intact and still were tasty but a little chewier on the inside. You must remove ALL the exterior fat no matter how you do a venison heart . Some folks brine them first which sounds good but I haven't gone that route yet. I'm also thinking about sous vide for a heart which would probably be very good also.

 

[Brokenhandle]

Ya ima try that!

You won't be disappointed! We do ours this way ever since seeing crazymoon post on it awhile back!

Ryan

 

[jcam222]

NMJ, Very easy, you must remove ALL the external fat ,I trim it off with a fillet knife. Butterfly the heart 2/3-3/4 through and remove the inner chamber stuff, small cords and anything that seems hard or tough. I have done plenty of hearts that were left intact and still were tasty but a little chewier on the inside. You must remove ALL the exterior fat no matter how you do a venison heart . Some folks brine them first which sounds good but I haven't gone that route yet. I'm also thinking about sous vide for a heart which would probably be very good also.

Is the fat just nasty tasting?

 

[crazymoon]

Is the fat just nasty tasting?

JC222, IMHO ,venison fat tastes like Chapstick. It is very unpleasant and is only good for bird suet.