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Smoked Venison heart

crazymoon

Smoking Guru
OTBS Member
SMF Premier Member
6,599
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Joined Aug 24, 2014
Another year and another heart to smoke
IMG_0151(1).jpg

I trim the majority of the fat off and pick a good rub
IMG_0152.jpg

Coated in mustard and the rub was liberally applied
IMG_0153.jpg

Smoked with apple chips at 225-250 for 5 hours, I usually do 4 but got sidetracked
IMG_0154.jpg

The heart came out good and was done a little bit more than usual as I like it to be a little redder . All in all it was quite tasty with crackers and sliced cheddar cheese ! Thanks for looking .CM
IMG_0155.jpg
 

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preston

Newbie
5
6
Joined Dec 17, 2016
Another year and another heart to smoke
View attachment 516701
I trim the majority of the fat off and pick a good rub
View attachment 516702
Coated in mustard and the rub was liberally applied
View attachment 516705
Smoked with apple chips at 225-250 for 5 hours, I usually do 4 but got sidetracked
View attachment 516706
The heart came out good and was done a little bit more than usual as I like it to be a little redder . All in all it was quite tasty with crackers and sliced cheddar cheese ! Thanks for looking .CM
View attachment 516711
That is a fine looking heart! I will have to try smoking one. I have always sliced and pickled my hearts.
 

Brokenhandle

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Joined Nov 9, 2019
Looks great as always! I love making hearts the way you do!

Ryan
 

pc farmer

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Joined Feb 17, 2013
Looks great I have a couple in the freezer I didnt know what to do with.
 

bauchjw

Master of the Pit
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Joined Aug 3, 2015
Looks incredible! Great work! Duck hunting we’d always clean the birds and throw hearts in CI with butter and garlic. They were so amazing. Thank you for sharing!
 

SmokinEdge

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Joined Jan 18, 2020
That with a pan of fried taters with onion, that’s excellent. Nicely done.
 

BC Buck

Meat Mopper
156
34
Joined Dec 16, 2018
I like to pull my harts at 140IT. I like Oakridge steak seasoning and will try on hart when I harvest deer this season.
 

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