Featured Smoked Venison heart

[crazymoon]

My annual smoked deer heart:

I trimmed all the fat off and scooped out the middle chambers with a filet knife. I
then rubbed the heart in EVVO and added a good rub.

I smoked with cherry chips for about 4 hours at 225 to 250. I should have used the other side of the heart for my pic, this side sat down in a bowl overnight. :)

Sliced up and had a nice snack of heart, cheese and triscuits. My IT was close to 140*, I will mention that the USDA recommends 160* which in my opinion would make chewing on a boot a more pleasant snack.

Thanks for looking ! CM

 

[R Blum]

Looks good. I love me some deer heart.

 

[SmokinEdge]

Looks excellent.

 

[gmc2003]

My wife would love that. Nicely done Dave

Point for sure
Chris

 

[Brokenhandle]

That looks excellent! Your deer heart smokes always brings on a craving on my part! Gonna have to try to find time to make it happen.

Ryan

 

[in. pred]

yes that looks killer!!!

ive saved up 4 so far. i got my nephew to try it last year and he loved it. his brother wouldnt try it. lol so i plan on cooking it up here for us at the holidays.

surprised it took 4 hours. very dense muscle though! great way to snack on it too.