Hickory/cherry smoked deer heart

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We eat venison all during the year cooked and smoked different ways however, I don't think I am saving a deer heart or deer liver any time soon. Just me.
 
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My favorite part of the deer! Usually fry it, but that sounds wonderful. Had to laugh at the question about what it was like. Last week I was in Vegas for work. We went to a Mexican restaurant, and I saw tongue on the menu. I thought what the heck and ordered it. My boss asked what it was like, and I said it was like heart. That was probably the best Mexican dish I ever had.
 
Looks Great, CM !!!
WE used to save all of our Hearts, unless shot up too bad. And Liver & Kidneys too.
I haven't had any in a few years.
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Bear
 
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That looks like one tasty heart! Been seeing it on carousel by mine wasn't working until tonight so I could finally see your post.
Gonna have to give that a try, we have always just boiled them with seasonings and ate cold on sammies. Did the tongue like that once but too much work for such little meat.
First time I told the fellas to save the hearts they looked at me like I was loco!
Big like!

Ryan
 
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Dang that does look delicious. Would have been a good idea, but I cleaned up 2 of them and sliced about 3/4" thick, and froze. Will fry up with some onions, garlic, salt and pepper and a little red wine. They are much better fresh. If the wife gets her doe, may have to try smoking. She won't eat it but I love it.
Like...
 
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Awesome looking deer heart crazymoon! I've grilled a bunch, never smoked one though. I see you trimmed some of the fat. Did you also trim the valves too?

I too save the hearts and will ask friends if they want the heart from the deer they shoot. It is an underrated cut on a deer....
 
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Awesome looking deer heart crazymoon! I've grilled a bunch, never smoked one though. I see you trimmed some of the fat. Did you also trim the valves too?

I too save the hearts and will ask friends if they want the heart from the deer they shoot. It is an underrated cut on a deer....
IDS, I do trim the valves out before smoking,try smoking one for something different.
 
Cleaned up the deer heart from my recent muzzle loader buck.
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Rubbed with some avocado oil and some Meat Church All Purpose
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Couple
Covered for a couple hrs and then into the new Stampede with some tators, onions, and carrots and couple leftover maters( My green pepper didn't look so good , so passed) Also Seasoned with some Meat Church and minced garlic.
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240° for 3 hrs to internal temp of 142°, using Rec Tec's Ultimate Blend pellets.
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Plated but missing the greens, so we had a side salad.
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