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Thread: Smoked deer heart....

  1. 18-11-2013, 08:37 PM #1
    Boulderman
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    Smoked deer heart....

    I can't seem to find any threads on smoked deer heart here, any tips appreciated. I ate smoked reindeer heart in Sweden, it's glorious, so I'm looking to give this hind ticker the treatment....
    Munsey likes this.
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  3. 18-11-2013, 08:38 PM #2
    Maca49
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    Sounds promising
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  4. 18-11-2013, 08:39 PM #3
    Rushy
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    Can't help sorry Boulderman. I am not a smoker. Ha ha ha ha
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  5. 18-11-2013, 09:05 PM #4
    ebf
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    Hmm, sounds yum, if you get more info somewhere else, pls post here.

    Only problem is some of those crazy Scandinavians (sorry Norway ) also eat fermented fish
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  6. 19-11-2013, 06:16 AM #5
    deepsouthaussie
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    Sounds good Id perhaps try braising it first. Mire poix, red wine, veal stock, bay leaf, juniper, peppercorns. and finishing in a hot smoker for flavor. Bluegum or manuka chips would be nice.

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  7. 19-11-2013, 11:35 AM #6
    deepsouthaussie
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    Quote Originally Posted by 7mmwsm View Post
    What a waste of a good heart. Slice it up and fry it. Add salt only.
    If you want to add all that other stuff, add it to a bit of old billy goat. Something that tastes like shit to start with.
    Yeah go with what he said if your into chewing leather. The most used muscle/organ in the body is surely suitable for frying. but what would I know.

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  8. 19-11-2013, 11:59 AM #7
    Maca49
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    Fallow deer heart, thinly sliced with salt and black pepper, fried in butter! Thats the go
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  9. 19-11-2013, 12:46 PM #8
    kiwi39
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    just fed a cuppla hearts to the dogs. maybe I should be eating them.
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  10. 19-11-2013, 01:28 PM #9
    Boulderman
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    Yes, those silly Swedes also specialise in that smelly fermented fish, surströmming it's called. Rough as guts. Stand by for the results of the smoke session....
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  11. 19-11-2013, 01:30 PM #10
    veitnamcam
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    Quote Originally Posted by kiwi39 View Post
    just fed a cuppla hearts to the dogs. maybe I should be eating them.
    Na they taste offal
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  12. 19-11-2013, 01:36 PM #11
    kiwi39
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    Quote Originally Posted by Boulderman View Post
    Yes, those silly Swedes also specialise in that smelly fermented fish, surströmming it's called. Rough as guts. Stand by for the results of the smoke session....
    Not to mention the Icelanders, who leave shark to rot for 3 months before eating it .. something about allowing the mercury to leach out ...
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  13. 19-11-2013, 02:44 PM #12
    Boulderman
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    Eewwww.
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  14. 19-11-2013, 02:54 PM #13
    Rushy
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    Quote Originally Posted by kiwi39 View Post
    Not to mention the Icelanders, who leave shark to rot for 3 months before eating it .. something about allowing the mercury to leach out ...
    I thought it was the Ammonia.
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  15. 19-11-2013, 03:32 PM #14
    Maca49
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    Good toothpaste to put that right
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  16. 19-11-2013, 04:51 PM #15
    Angus_A
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    Smoked heart is awesome! Clean it up, rub it down with your favorite dry rub (i like fennel based ones for venison) smoke it low and slow until you get an internal temp of about 80 degrees at the thickest part, cherry wood works great, manuka is also excellent and i've heard apple wood works too. Wrap it in foil and let it rest about an hour.
    No idea how they do it in sweden but i can ask around if that's something you're craving.
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