Why Register?Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.
Welcome to Field & Stream!
So it's sort of like pastrami? Looks and sounds good.
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?
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.
The ham took a few additional hours
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.
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?
Fieldandstream.com is part of the Field & Stream Network, a division of Bonnier Corporation.
Copyright © 2012 Bonnier Corp. All Rights Reserved. Reproduction in whole or in part without permission is prohibited.