Deer Heart (TQ Seasoned and Sautéed in Butter) 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, Bear 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!!!