Deer Heart

ragweed · May 19, 2013, 01:43:52 PM

Saw Pikeman_95's brine recipe for heart or duck or goose breast and thought I'd give it a try.

Cleaned and soaked.

Boiled and sliced.

Into a jar with the brine and onions for a week refrigerated.

The results on some smoked triscuits.

OMG Pikeman, you were right! Excellent, excellent, excellent!! Thanks for posting!

Tenpoint5 · May 19, 2013, 04:27:20 PM

That does look good!

pikeman_95 · May 20, 2013, 07:54:37 AM

I am glad someone gave it a try. It sounds gross but it is really good. The same recipe works great with duck or goose breast. Some others with duck or goose or a couple of deer hearts in the freezer take the chance and give it a try.
Kirby

Ketch22 · May 20, 2013, 08:13:01 AM

HI
Pikeman_95 can you put up the link for the deer heart brine recipe.

Thanks Ketch

pikeman_95 · May 20, 2013, 10:16:18 AM

Here you go.

http://forum.bradleysmoker.com/index.php?topic=18722.msg227360#msg227360

I also had a post that we had a pickled meat lunch at work. MT fiddler and his dad participated.

http://forum.bradleysmoker.com/index.php?topic=21110.0

Oh by the way the deviled egg potato salad is also very good.

Kirby

Ketch22 · May 21, 2013, 04:04:41 AM

Thanks Pikeman_95
I will try the Brine it sounds real good

Thanks Ketch

pikeman_95 · May 21, 2013, 05:32:46 AM

Ketch
If you ever find some access to some beef hearts you will love them. Nice big slices and usually very inexpensive. About 20 years ago the guys that I used to work with, found a butcher shop that sold beef hearts for $1.00 each. We started making jerky and pickling them like crazy. They soon jumped the price to $5.00 each. I guess we created too much of a demand. I would bet it would make a good lean source of sausage meat. It is just a fine grained muscle. I would guess if you ground hearts and mixed it 50/50 with pork butt you could not tell the difference in many sausages. I know that it made good jerky.
Kirby

Grouperman941 · May 21, 2013, 07:03:55 AM

Quote from: pikeman_95 on May 21, 2013, 05:32:46 AM
Ketch
If you ever find some access to some beef hearts you will love them. Nice big slices and usually very inexpensive. About 20 years ago the guys that I used to work with, found a butcher shop that sold beef hearts for $1.00 each. We started making jerky and pickling them like crazy. They soon jumped the price to $5.00 each. I guess we created too much of a demand. I would bet it would make a good lean source of sausage meat. It is just a fine grained muscle. I would guess if you ground hearts and mixed it 50/50 with pork butt you could not tell the difference in many sausages. I know that it made good jerky.
Kirby

I actually grill beef heart slices like little steaks. I bet they could replace lean beef in a lot of things.

Ketch22 · May 21, 2013, 10:20:27 AM

Hi pikeman_95

I like deer and beef hearts. I like chicken hearts to they are small but real good I bet they would be good in the brine. Have you ever smoked the hearts then brine them
Ketch

pikeman_95 · May 21, 2013, 10:33:45 AM

No I haven't. They might make an interesting pastrami. I have never made it but it sounds interesting. I will have to check and see what the availability of Beef hearts. Small local butchers that might process their own cows might be a source. I live in a more rural area where the local ranchers have their own cows slaughtered and cut up. Many of them do not want the hearts. This is where I want to check and see if they sell them.
KC

ragweed · February 28, 2014, 05:43:52 AM

Thought I'd bump this to remind everyone just how great Pikeman's recipe is. Boiled up a couple of deer hearts yesterday and they're now in the brine for a week or so. Can't wait. ;D ;D ;D

pikeman_95 · February 28, 2014, 06:47:46 AM

If you guys don't have a deer heart or duck or goose breast. Buy a large beef heart and give this a try. You will be surprised. It is really good. Ragweeds post makes me want to do it again.