Smoked deer heart?

[coach]

Anyone ever done deer heart in the smoker? I did a Google search and came up with a few recipes. Wondering if any HBC members have any secrets they want to share. Mr Bradley has done such a great job with salmon, tenderloins and roasts that I figure I should try using his services with the heart from the whitetail buck my hunting partner harvested yesterday.

[Bear_Down]

Split it and remove the ventricals. Start it off with just heat at 150F. Till it is dry to the touch then crank the heat and throw the smoke to it. Once done slice it up into sandwich meat slices. Just use a quick brine.

[coach]

Thanks, BD. Any suggestions for the brine?

[Bear_Down]

I just use brown sugar. Course salt, soy sauce, and hot water. Lol dont ask for measurements I just throw till it looks and smells right. You can google a quick brine or simple brine.

[Mikey Rafiki]

I've used a brine with red wine, soya sauce, teriyaki and honey along with a few spices. Similar to a jerky brine I've used.

[coach]

Now you're talkin', Mikey. Those are all ingredients I like. Thanks.

[coach]

Ok.. Got it marinating - red wine, teriyaki, honey, a splash of balsamic vinegar, garlic, a dash of steak spice and some paprika. Hope it all works out..

[Black Lab]

Lots of brine recipes. I found the brine time the most important. Last few years I find a few hour's is right for me.

[MB_Boy]

Keep us posted coach!!

Love to hear how this turns out!

[Bear_Down]

Heart is a involuntary muscle if done wrong will be tough as nails. Allow to brine over night. Rinse in the morning and allow to rest for an hour before smoking. I have a pipi kaula recipe on here that will work well.