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Photo: smoked deer heart

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from Levi Banks wrote 2 years 11 weeks ago

So it's sort of like pastrami? Looks and sounds good.

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from HuntinWV wrote 2 years 11 weeks ago

What type of brine do you use? And how long did you smoke it and what type of wood works best? I want to try this out. Does it get tender or is it chewy?

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from steve182 wrote 2 years 11 weeks ago

It was butter tender. I brined it in water, salt, vinegar, a dash or two of worcstchire, soy and hot sauce. I added a couple cloves of crushed garlic and about a dozen whole peppercorns. They say keep adding salt to your brine until you can float an egg in it. I did not go that far but it was close. I smoked about 6 hours at between 200 and 225. I used charcooal with oak and mesquite chips plus some fruitwood chunks from trees i took down in the yard. I did a large venison ham at the same time and it also turned out terrific.

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from steve182 wrote 2 years 11 weeks ago

The ham took a few additional hours

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from Gary Devine wrote 2 years 2 weeks ago

My Maine Bear Guide cooked my archery killed bear heart on his frying pan with olive oil, green peppers and onions. First time I ever ate any heart. It was fantastic. My hunting friend and I were fighting over the scraps that were remain in the frying pan. He sliced the heart just like you did. It was awesome. Thanks for the smoked heart directions.

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from steve182 wrote 2 years 2 days ago

Gary, I've had deer heart a few different ways, and it's always terrific. Some boil it, fry it, whatever. I think it's a tribute to the animal. My dad taught me to slice it like that. I wanted to try something different by smoking it and it worked well. BTW,...you're from Jersey? I'm from Jersey. I gather from your pictures that you're northwest? Is that right?

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from Levi Banks wrote 2 years 11 weeks ago

So it's sort of like pastrami? Looks and sounds good.

+1 Good Comment? | | Report
from HuntinWV wrote 2 years 11 weeks ago

What type of brine do you use? And how long did you smoke it and what type of wood works best? I want to try this out. Does it get tender or is it chewy?

+1 Good Comment? | | Report
from Gary Devine wrote 2 years 2 weeks ago

My Maine Bear Guide cooked my archery killed bear heart on his frying pan with olive oil, green peppers and onions. First time I ever ate any heart. It was fantastic. My hunting friend and I were fighting over the scraps that were remain in the frying pan. He sliced the heart just like you did. It was awesome. Thanks for the smoked heart directions.

+1 Good Comment? | | Report
from steve182 wrote 2 years 11 weeks ago

It was butter tender. I brined it in water, salt, vinegar, a dash or two of worcstchire, soy and hot sauce. I added a couple cloves of crushed garlic and about a dozen whole peppercorns. They say keep adding salt to your brine until you can float an egg in it. I did not go that far but it was close. I smoked about 6 hours at between 200 and 225. I used charcooal with oak and mesquite chips plus some fruitwood chunks from trees i took down in the yard. I did a large venison ham at the same time and it also turned out terrific.

0 Good Comment? | | Report
from steve182 wrote 2 years 11 weeks ago

The ham took a few additional hours

0 Good Comment? | | Report
from steve182 wrote 2 years 2 days ago

Gary, I've had deer heart a few different ways, and it's always terrific. Some boil it, fry it, whatever. I think it's a tribute to the animal. My dad taught me to slice it like that. I wanted to try something different by smoking it and it worked well. BTW,...you're from Jersey? I'm from Jersey. I gather from your pictures that you're northwest? Is that right?

0 Good Comment? | | Report

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