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Posted: 10/4/2014 8:45:44 AM EST
Good or bad idea?

Bought a 1/2 beef, and have a 3 or 4 lb heart. Seems like it would be good smoked, but I'm unsure. It's thawing now.
Link Posted: 10/4/2014 8:47:42 AM EST
Do it.
Link Posted: 10/4/2014 8:52:04 AM EST
Sure, why not? I've only ever had it grilled, but it was delicious.
Link Posted: 10/4/2014 8:53:02 AM EST
I would think that would be so sinewey and veiny that it would be difficult to get anything good out of it.


But go for it. Please provide pics.
Link Posted: 10/4/2014 8:53:17 AM EST
Supposed to be really really good.
Link Posted: 10/4/2014 8:58:31 AM EST
Yes. Low, slow, and for six to eight hours.

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Link Posted: 10/4/2014 9:04:00 AM EST
Too lean, it will dry out.

Slice 1/4", flour, salt, lard, skillet.
Link Posted: 10/4/2014 9:05:05 AM EST
Link Posted: 10/4/2014 9:08:18 AM EST
The heart's tough enough as it is, I can't imagine smoking it would make it any better. We always gave them to the dogs anyway.
Link Posted: 10/4/2014 9:13:38 AM EST
Sliced thin and pan-fried, or braised. It is too lean for smoking.
Link Posted: 10/4/2014 9:16:59 AM EST
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Originally Posted By JAMES77257:
Too lean, it will dry out.

Slice 1/4", flour, salt, lard, skillet.
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This is the way I've always had it. It's delicious.
Link Posted: 10/4/2014 9:17:59 AM EST
[Last Edit: 10/4/2014 9:19:13 AM EST by Darrellbear]
Did someone say Beefheart??? Captain Beefheart?







From Doc At The Radar Station, Captain Beefheart and his Magic Band, 1980. This album rocks.
Link Posted: 10/4/2014 9:20:58 AM EST
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Originally Posted By RNB32:
Sliced thin and pan-fried, or braised. It is too lean for smoking.
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That's how I've had it. Rare to medium rare. Yum.
Link Posted: 10/4/2014 9:23:08 AM EST
alot of hotlinks are ground up heart. I have heard that grilling a heart turns out to be an excellent meal.
Link Posted: 10/4/2014 9:26:12 AM EST
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Originally Posted By Rhinodo99:


This is the way I've always had it. It's delicious.
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Originally Posted By Rhinodo99:
Originally Posted By JAMES77257:
Too lean, it will dry out.

Slice 1/4", flour, salt, lard, skillet.


This is the way I've always had it. It's delicious.



This seems to be the consensus on the cooking sites. Chicken fried heart.
Link Posted: 10/4/2014 9:33:34 AM EST
I Pickle them. it's easy and good. tounge at the same time


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Link Posted: 10/4/2014 9:35:53 AM EST
Hell, I'd try it.

Seems like it'd be hard to keep it lit, though.
Link Posted: 10/4/2014 9:38:41 AM EST
...they say it's a good high but beef hearts are hard to roll ........... opps, sorry, wrong thread.
Link Posted: 10/4/2014 9:40:32 AM EST
Beef hart tends to be VERY tough. It can be tasty. I suspect it will be a challenge to keep it moist (best I have had is very marinaded). Never eaten tender.
Link Posted: 10/4/2014 9:42:33 AM EST
[Last Edit: 10/4/2014 9:43:10 AM EST by CPT_CAVEMAN]
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Originally Posted By JAMES77257:
Too lean, it will dry out.

Slice 1/4", flour, salt, lard, skillet.
View Quote


This, or jerky sounds like a more better idea
Link Posted: 10/4/2014 9:43:38 AM EST
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Originally Posted By mousehunter:
Beef hart tends to be VERY tough. It can be tasty. I suspect it will be a challenge to keep it moist (best I have had is very marinaded). Never eaten tender.
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Thats what I was thinking. Never eaten it except in hot dogs and bologna.

Smoking is going to take out what little moisture there is I think.
Smoking meat was for preserving it anyway back in the day.
Link Posted: 10/4/2014 9:46:43 AM EST
[Last Edit: 10/4/2014 9:55:03 AM EST by pcsutton]
I've smoked both beef and elk hearts. Awesome stuff.

As it's lean muscle with no marbling, the best thing to do is stuff it with something that will help keep it moist like sausage stuffing. Using 'wet smoke' helps keep it from drying out. I use a pan of apple juice to create the steam.

I'd definitely choose your wood(s) wisely. Heart isn't one of those meats that is enhanced by hickory or mesquite. Use fruit-woods.


Some you guys got no culinary skillz...


Link Posted: 10/4/2014 9:49:39 AM EST
If it's too lean for smoking, you could try larding it with bacon before you put it in the smoker. Cut some slits in it and fill them with bacon fat.
Link Posted: 10/4/2014 10:52:09 AM EST
[Last Edit: 10/4/2014 10:52:27 AM EST by xmission]
I think I'll look at this as an experiment, load it with some juicy goodness on the inside, smoke it wet like Pcsutton recommended, and see what happens.

I'll let you guys know how it turns out tomorrow.
Link Posted: 10/4/2014 11:04:52 AM EST
It was good but got the papers wet.
Make sure you pat it dry really good before you roll it.



Sounds good but when I did a heart and a tongue I had a pan of apple cider in the smoker and added some pork fat to the meat.
Link Posted: 10/6/2014 4:19:19 PM EST








Well, it turned out pretty damn good. Very moist, and it did have a very strong flavor. I took it off the smoker at about 165 as the smoker was running out of steam, and wrapped it in foil to 180, but I bet I could have taken it out earlier. It looks dry in the pic, but it wasn't.

I cut the grey areas that I'm guessing were the edges of a chamber away ( the dog flipped out, he really loved it).
Link Posted: 10/6/2014 4:32:17 PM EST
I don't eat organs.
Link Posted: 10/6/2014 4:36:56 PM EST
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Originally Posted By digger658:
I don't eat organs.
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Good more for the rest of us who aren't pussies, know where their meat comes from and respect the animal
Link Posted: 10/6/2014 4:38:00 PM EST
I've had some charcuterie made with smoked venison heart...it was very tasty. I say go for it.
Link Posted: 10/6/2014 4:39:48 PM EST
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Originally Posted By xmission:
http://i50.photobucket.com/albums/f308/justsomeguylookin/20141005_1837081_zps9669495b.jpg

Well, it turned out pretty damn good. Very moist, and it did have a very strong flavor. I took it off the smoker at about 165 as the smoker was running out of steam, and wrapped it in foil to 180, but I bet I could have taken it out earlier. It looks dry in the pic, but it wasn't.

I cut the grey areas that I'm guessing were the edges of a chamber away ( the dog flipped out, he really loved it).
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Told ya so.
Link Posted: 10/6/2014 4:56:25 PM EST
I've never even HEARD a bee fart, much less smoked one.
Link Posted: 10/6/2014 5:06:00 PM EST
Anticuchos!!
Link Posted: 10/6/2014 5:10:39 PM EST
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