Smoked deer hearts

[crazymoon]

I love a smoked deer heart and 2 hearts is even bettter!

Cleaned all the fat off of them and coated with olive oil and a spicy rub.

I smoked them at 250* for about 4 hours with two hours of hickory chips .IT was 170 ish hard to get an accurate temp on a heart ! :)

They are quite tasty hot but also make a good snack on a cracker with cheese when cold.

Thanks for looking ! CM

 

[SmokinAl]

Never had one before, but they sure look good!
Al

 

[vgene]

Thanks CM! I have always left the heart in the gut pile...but don't feel good about it. I'll be smokin a few up this fall:)

 

[HalfSmoked]

yum yum looks awesome crazymoon.

Warren

 

[jcam222]

Never had one but looks great! I don’t hunt but my brother in law does. We plan on turning around me deer into andouille sausage. I think I’ll have him save the heart to try like this. Thanks for sharing.

 

[crazymoon]

Thanks all for looking and the likes, much appreciated !

 

[Winterrider]

Looks good. Have been carrying a zip lock for this reason. The deer aren't cooperating with me yet...

 

[crazymoon]

Looks good. Have been carrying a zip lock for this reason. The deer aren't cooperating with me yet...

WR, I always have a 2 gallon ziploc in my pack for heart and liver ! :)

 

[vgene]

Crazymoon what do you do w the liver? I’m going to need some motivation to do that:)

 

[meatallica]

Love me some deer heart!! After back straps, my next favorite cut

 

[Rafter H BBQ]

Looks great CM, one of the best parts of the deer!

 

[buzzy]

Looking great CM. I got 2 in freezer now hoping to add more. I like them smoked or pickled. Always turns out great. Never tried to pickle after smoke though. HUH might have just gave myself an idea.

 

[Bearcarver]

Nice Job, CM!!
We always cut the heart up in strips, so we could cut out the valves & muscle strings inside.
We also ate the Liver & Kidneys, but the Heart was always first to go.
Like.

BTW: I also cured some Deer Heart too:
Deer Heart (TQ Seasoned & Sauteed in Butter)

Bear

 

[chef jimmyj]

Crazymoon what do you do w the liver? I’m going to need some motivation to do that:)

Any recipe that uses other liver, can be applied to Venison liver. Boudin Sausage, Braunschweiger, Liver Pate, Liver Mousse. Strips of liver sauteed, medium, with tomato, onion, garlic, parsley, lemon and cumin on a Steak Roll makes a killer sandwich, Etc...JJ
.

 

[crazymoon]

Crazymoon what do you do w the liver? I’m going to need some motivation to do that:)

VG, IMHO the liver needs to be sliced THIN and soaked with 3-4 rinses in cold water with baking soda. then fry in bacon fat with onions for a great meal! A lot of folks soak the liver whole which does very little,slice and soak is the key to a quality tasting liver

 

[HalfSmoked]

Crazymoon Thanks for the like it is greatly appreciated.

We eaten the heart and liver for years the only thing we found with the liver is it causes horrible gas. Whew

Warren

 

[gmc2003]

A friend of my son's gave us a couple of hearts. They're sitting in the freezer currently until the wife's up for them. I don't eat them but she loves them, and I doubt she'll risk letting me smoke them. To hard to come by w/o any hunters in the family anymore.

Chris

 

[pc farmer]

Looks great , I have a couple in the freezer I need to do something with

 

[browneyesvictim]

A lot of hunters strip out the tenderloins for "camp meat", NOT ME! Its going to be FRESH liver and/or heart! I broke my tradition this year and venturing out to make braunschweiger

That looks might tasty CM!

 

[HalfSmoked]

Buf Thanks for the like it is greatly appreciated.

Warren