Anyone ever smoke a beef heart?

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[ARCHIVED THREAD] - Anyone ever smoke a beef heart?

Posted: 10/4/2014 9:45:44 AM EDT

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.

Posted: 10/4/2014 9:47:42 AM EDT

[#1]

Do it

Posted: 10/4/2014 9:52:04 AM EDT

[#2]

Sure, why not? I've only ever had it grilled, but it was delicious.

Posted: 10/4/2014 9:53:02 AM EDT

[#3]

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.

Posted: 10/4/2014 9:53:17 AM EDT

[#4]

Supposed to be really really good.

Posted: 10/4/2014 9:58:31 AM EDT

[#5]

Yes. Low, slow, and for six to eight hours.

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Posted: 10/4/2014 10:04:00 AM EDT

[#6]

Too lean, it will dry out.

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

Posted: 10/4/2014 10:05:05 AM EDT

[#7]

Posted: 10/4/2014 10:08:18 AM EDT

[#8]

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.

Posted: 10/4/2014 10:13:38 AM EDT

[#9]

Sliced thin and pan-fried, or braised. It is too lean for smoking.

Posted: 10/4/2014 10:16:59 AM EDT

[#10]

Quote History

Quoted:
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.

Posted: 10/4/2014 10:17:59 AM EDT

[#11]

Did someone say Beefheart??? Captain Beefheart?

From Doc At The Radar Station, Captain Beefheart and his Magic Band, 1980. This album rocks.

Posted: 10/4/2014 10:20:58 AM EDT

[#12]

Quote History

Quoted:
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.

Posted: 10/4/2014 10:23:08 AM EDT

[#13]

alot of hotlinks are ground up heart. I have heard that grilling a heart turns out to be an excellent meal.

Posted: 10/4/2014 10:26:12 AM EDT

[#14]

Quote History

Quoted:

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

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Quote History

Quoted:

Quoted:
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.

Posted: 10/4/2014 10:33:34 AM EDT

[#15]

I Pickle them. it's easy and good. tounge at the same time

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Posted: 10/4/2014 10:35:53 AM EDT

[#16]

Hell, I'd try it.

Seems like it'd be hard to keep it lit, though.

Posted: 10/4/2014 10:38:41 AM EDT

[#17]

...they say it's a good high but beef hearts are hard to roll ........... opps, sorry, wrong thread.

Posted: 10/4/2014 10:40:32 AM EDT

[#18]

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.

Posted: 10/4/2014 10:42:33 AM EDT

[#19]

Quote History

Quoted:
Too lean, it will dry out.

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

View Quote

This, or jerky sounds like a more better idea

Posted: 10/4/2014 10:43:38 AM EDT

[#20]

Quote History

Quoted:
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.

Posted: 10/4/2014 10:46:43 AM EDT

[#21]

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...

Posted: 10/4/2014 10:49:39 AM EDT

[#22]

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.

Posted: 10/4/2014 11:52:09 AM EDT

[#23]

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.

Posted: 10/4/2014 12:04:52 PM EDT

[#24]

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.

Posted: 10/6/2014 5:19:19 PM EDT

[#25]

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).

Posted: 10/6/2014 5:32:17 PM EDT

[#26]

I don't eat organs.

Posted: 10/6/2014 5:36:56 PM EDT

[#27]

Quote History

Quoted:
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

Posted: 10/6/2014 5:38:00 PM EDT

[#28]

I've had some charcuterie made with smoked venison heart...it was very tasty. I say go for it.

Posted: 10/6/2014 5:39:48 PM EDT

[#29]

Quote History

Quoted:

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).

View Quote

Told ya so.

Posted: 10/6/2014 5:56:25 PM EDT

[#30]

I've never even HEARD a bee fart, much less smoked one.

Posted: 10/6/2014 6:06:00 PM EDT

[#31]

Anticuchos!!

Posted: 10/6/2014 6:10:39 PM EDT

[#32]

[ARCHIVED THREAD] - Anyone ever smoke a beef heart?

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