How To Smoke Beef Heart (2025)

FAQs

How to tenderize a cow's heart? ›

Marinating beef heart is a great way to turn this organ meat into a flavorful and tender steak! Simply slice into half inch thick pieces and marinate overnight to build flavor, while tenderizing. This method works well on either a hot cast iron skillet or a sizzling hot grill.

We would suggest sauteing the slices for 2 to 3 minutes per side, depending on the thickness. Since the muscle is so lean, we like to cook it until rare to medium-rare.

Beefy with a just slightly gamey flavor (think kidney, except much milder), the texture of heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing.

Near the end of the marinating time, start the smoker at 180℉ with any fruit or nut wood. I typically use either apple, hickory, or pecan wood. Remove the heart from the marinade and place in the smoker. Cook at 180℉ until the heart reaches an internal temperature of 130 to 145.

Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids. As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue.

Over-dehydrated jerky loses its chewy and palatable texture. Instead of that enjoyable tug and pull, you might find yourself dealing with a brittle, crumbly piece that lacks moisture and feels like biting into a piece of hard bark. Flavor, too, takes a hit with over-dehydration.

Place the whole bag into the fridge to thoroughly marinate for up to 24 hours, but no fewer than 4 hours. The longer you marinate, the deeper your flavor and tenderizing action. The most convenient process is to simply refrigerate overnight and start your next step, the drying process, on the following day.

Steam or roast meat to 160°F and poultry to 165°F, as measured with a food thermometer, before dehydrating it. Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130°F to 140°F throughout the drying process.

When pondering "how often should you eat organ meat," think of it as part of a varied diet. Including organ meats 1-2 times per week can strike the right balance between reaping the benefits and avoiding the consumption of excess nutrients, such as vitamin A.

Can beef heart be eaten medium rare? ›

Beef heart is most delicious and tender when served medium-rare, so be mindful of overcooking it—especially on the grill! Once cooked, let the beef heart rest for a few minutes to lock in its natural juices. While beef heart can be intimidating to cook at first, it's a truly versatile meat.

Check the meat for a foul odor, discoloration, or mold, as these are the most obvious signs meat has gone bad. If it feels slimy or sticky, it's probably time to throw it out. Always check the expiration date and toss expired meat to avoid food poisoning.

As you can see, there are many ways to turn a tough piece of meat into a tender one. Among the most practical for home cooks are salt, thoughtful knife cuts to shorten muscle fibers and increase surface area, pounding and massaging to break up tough muscle tissue, and the correct application of heat.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

Beef hearts offer a robust beefy flavor comparable to that of a lean steak. You will not have to worry about any weird first bites or smells when first eating a beef heart. It has a slightly gamey taste much like venison. Oxhearts are significantly more mild than other organ meat cuts like beef liver or beef kidney.