cow heart

[love the smoke]

I have been looking on the WWW for a recipe to smoke a beef heart and  have not seen anything I like, does anybody have any ideas on this

LTS

[westexasmoker]

Have'nt found anything for beef heart, sounds interesting....I would think a bit like doing liver, except a bit densier...I've got a hankering for trying beef tougue, but I bet thats even more dense!  You gots my attention..I like trying different things...you never know until you try!!  I'll rummage through my OLD cookbooks and see what I can find!

C

[classicrockgriller]

you may get something out of this http://groups.google.com/group/misc.fitness.weights/browse_thread/thread/9cfc4f877584c3ea/9a4d7514be79e24e?lnk=raot

[Hopefull Romantic]

It seems that most people either boil, stew or braise a cow's heart. No evidence of any one ever tried smoking it. If any one would help here, I would imagine it would be WTS. You got some ting turning in his head and I am sure he would be inticed to try it.

We all will be waiting.

HR

[manxman]

I have had stuffed beef heart a few times which is nice. Whilst I tend not to stick to recipes as such one I did a while ago was based on this one:

http://www.cooksrecipes.com/beef/stuffed-beef-heart-with-mushroom-stuffing-recipe.html

I also have this recipe in my list of thingsto try at some stage in the future off the Bradley UK website, I had planned on substituting beef heart for the moose heart:

http://www.bradleysmoker.co.uk/recipes/hickory-bisquette-recipes.php#4

[Caneyscud]

Just guessing, but knowing the heart is one tough muscle, but with little fat, I'd take a hint from the recipes.  Unless, basted frequently or using a slow, moist cooking method, it is likely to be tougher and drier than most would want.  Note that the stuffed moose heart has both sausage and vegetable oil in it.  So if smoking it, I'd make sure that it was stuffed with something that would make it self basting, or cover it with some caul fat. 

[Caribou]

I cook hearts and tongues two or three times a year for each.
I usually cook low and slow and wet because the muscle fibers in both are very densely pack with little or no fat in between.
I could see maybe hitting with a little smoke and then cooking in a crock pot with some added moisture.
I'll check out the moose heart recipe, maybe I can learn a new way to cook hearts.  :)
Carolyn