My buddy just got back from a successfull hunt. He wants me to try and smoke the hearts of the two deer he got. I'm looking for some help to aim me in the right direction with this one. Don't want to screw this up.
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I tried frying deer heart one time. I prepared it using a magazine recipe suggestion. I have to say I didn't care for it. The meat is very rich and sweet with an odd texture. A couple of bites is enough. That being said, I have no idea how to smoke it. Good luck.
I have eaten a lot of deer heart in my 60-some-odd years. It is tough, but tasty.
I would give the deer heart a smoke-bath then fry as usual.
Slice the heart for frying, then place it in your smoker and apply smoke of your choice, but only until the internal temperature of the slicesis about 85-90 degrees. Then take the heart slices out and fry them.
If you try to cook the heart in the smoker to 150 degrees or so you will have tough little pieces of inedible deer heart. And that would be a shame.
I would give the deer heart a smoke-bath then fry as usual.
Slice the heart for frying, then place it in your smoker and apply smoke of your choice, but only until the internal temperature of the slicesis about 85-90 degrees. Then take the heart slices out and fry them.
If you try to cook the heart in the smoker to 150 degrees or so you will have tough little pieces of inedible deer heart. And that would be a shame.
Thanks for responding guys. I'll wait afew more days and see if I get any more feedback before I go forth blindly.
quote:Originally posted by SmokinMAINEiac:
I have eaten a lot of deer heart in my 60-some-odd years. It is tough, but tasty.
I would give the deer heart a smoke-bath then fry as usual.
Slice the heart for frying, then place it in your smoker and apply smoke of your choice, but only until the internal temperature of the slices is about 85-90 degrees. Then take the heart slices out and fry them.
If you try to cook the heart in the smoker to 150 degrees or so you will have tough little pieces of inedible deer heart. And that would be a shame.
Posted November 07, 2012 09:56 AM
I managed to smoke a deer heart. It can be done. The heart only weighed a pound and a half so I brined it for about 3.5 hours then rinsed it in cold runng water and toweled it off. Then I took a little bit of raw onion and a thick slice of my homemade bacon and finely diced them together to make stuffing. After stuffing the heart I thinly sliced some more bacon and pinned it all over the top of the heart and threw it in the smoker. Set the temp at 225 degrees with a small piece of hickory, inserted the temperature probe and started the process. In a little over three hours it was at 160 core temp. I took it out and put it in the oven at 170 degrees while we cooked the spuds and veggies. The little sucker turned out pretty damned good. Moist and tender. Yahooooooo!
I managed to smoke a deer heart. It can be done. The heart only weighed a pound and a half so I brined it for about 3.5 hours then rinsed it in cold runng water and toweled it off. Then I took a little bit of raw onion and a thick slice of my homemade bacon and finely diced them together to make stuffing. After stuffing the heart I thinly sliced some more bacon and pinned it all over the top of the heart and threw it in the smoker. Set the temp at 225 degrees with a small piece of hickory, inserted the temperature probe and started the process. In a little over three hours it was at 160 core temp. I took it out and put it in the oven at 170 degrees while we cooked the spuds and veggies. The little sucker turned out pretty damned good. Moist and tender. Yahooooooo!