Hickory/cherry smoked deer heart

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crazymoon

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Aug 24, 2014
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Great North Woods, NH
I love smoking a deer heart for some delicious snacking,first you need to trim most of the the fat off.
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I rubbed the heart in olive oil and then covered it with a spicy rub.
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I smoked it for about 3 hrs with hickory and apple chips at 250 to reach an IT of 145ish
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Sliced some up and started snacking,YUMMY!
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I saved the rest for some cold snacks with cheese and crackers, thanks for looking ! CM
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looks tasty from here, I had deer heart years ago what I remember it sort of tasted like roast beef, but I could be wrong it was a while ago
 
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Man does that look tasty!
Yes'sir looking forward to rifle season.

Heart is quite possibly the best meat on any critter.
I take lung and neck shots trying to save the hearts on deer.
At camp I ask for everyone's hearts as most consider the heart/liver offal.
 
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I don't know what I would compare it too but it is excellent and you can season it with anything. The bacon really makes it taste great. You can pre cook some mushrooms and onion to add to the fatty..
 
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It's really lean and a very active muscle. It reminds me of lean Top Sirloin. I think they should never be cooked above medium or it gets tough and chewy.

I like mine with some chimichurri sauce to dip.
 
Never tried it but it looks good, I would give it a go. What is the taste and texture comparable to?
JC222, The heart is comparable to a med rare steak and the spicy rub/smoke just adds to the flavor
 
My wife would kill for that heart. Nobody in her family hunts anymore so we rely on our friends or my kids friends to score her a heart during deer season. The rest of the year it's beef hearts which she can get at the local market. Your looks mighty good Crazy. Nicely done.

Point for sure
Chris
 
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I never had heart,but I've had quite a few livers. I do miss hunting all my hunting buddies have passed on.Nice job on the smoke looks perfect.
Richie
 
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