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Old 09-22-2014, 11:32 PM   #31
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Very fine and dandy, folks. I'm brining this 1/2 heart and hoping to make it in to pastrami. I've been a fan of beef/venison heart since I can't remember when. Stepping off the dock this time and brining it and turning it to pastrami, I hope.

Have braised it, chopped it, pressure cooked it, sliced it & grilled it, cubed it, dredged it, fried it, potted it, but have never brined it and smoked it. Let's hope this works. I love beef heart, it has just gotten so darned expensive.
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Old 09-23-2014, 09:37 AM   #32
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Very fine and dandy, folks. I'm brining this 1/2 heart and hoping to make it in to pastrami. I've been a fan of beef/venison heart since I can't remember when. Stepping off the dock this time and brining it and turning it to pastrami, I hope.

Have braised it, chopped it, pressure cooked it, sliced it & grilled it, cubed it, dredged it, fried it, potted it, but have never brined it and smoked it. Let's hope this works. I love beef heart, it has just gotten so darned expensive.
Expensive? They can't give it away here. It usually goes with the meat waste to the processing plant. The customer who wants it has to order it to be sure of getting it.
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Old 09-23-2014, 03:31 PM   #33
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Expensive? They can't give it away here. It usually goes with the meat waste to the processing plant. The customer who wants it has to order it to be sure of getting it.
Exactly why it is so expensive. It is the same here. And if you want it, butcher is going to butcher your wallet to give it to you.
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Old 09-24-2014, 08:07 AM   #34
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You need to move close to where I live, so's I can know on your door and beg for beef heart pastrami.

I'm in El Cajon, CA today, and will be for the next week. In laws don't have a grill. How can one live without some kind of charcoal or gas grill? It just ain't natural.

Seeeeeeya; Chief Longwind of the North
Chief--what would you suggest for the rub? I'm going to smoke this on Saturday, just not sure about the rub...no matter what, I love beef heart and I'm sure this is going to be tasty. When at home, you're only about 12-14 hours away (it takes me 12 hours to get to Marquette).
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Old 09-24-2014, 02:05 PM   #35
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Chief--what would you suggest for the rub? I'm going to smoke this on Saturday, just not sure about the rub...no matter what, I love beef heart and I'm sure this is going to be tasty. When at home, you're only about 12-14 hours away (it takes me 12 hours to get to Marquette).
Pastrami is simply corned beef that has been smoked. So, make the pickling brine, and let the heart sit in it at about 40 degrees F. for 2 weeks. When ready to cook, rub cracked black pepper all over the outside, and smoke slowly over a divided bed of charcoal, with vents all half closed, or in other words, over a slow fire by indirect heat. Use a meat thermometer to determine when the meat is cooked to medium rare. It should be pink in the middle. If you desire it to be fall-apart tender, remove it from the grill after it's been smoked, and place in a slow cooker over night, or in a pressure cooker for 45 minutes.

Woods that would work with this include any of the fruit woods, i.e. apple, cherry, etc., or maple, birch, alder, mesquite, or walnut.

Seeeeeeya; Chief Longwind of the North
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Old 09-24-2014, 02:54 PM   #36
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Pastrami is simply corned beef that has been smoked. So, make the pickling brine, and let the heart sit in it at about 40 degrees F. for 2 weeks. When ready to cook, rub cracked black pepper all over the outside, and smoke slowly over a divided bed of charcoal, with vents all half closed, or in other words, over a slow fire by indirect heat. Use a meat thermometer to determine when the meat is cooked to medium rare. It should be pink in the middle. If you desire it to be fall-apart tender, remove it from the grill after it's been smoked, and place in a slow cooker over night, or in a pressure cooker for 45 minutes.

Woods that would work with this include any of the fruit woods, i.e. apple, cherry, etc., or maple, birch, alder, mesquite, or walnut.

Seeeeeeya; Chief Longwind of the North
Okay, then I better plan on doing this next week. I was thinking pecan since I have some. I have apple, cherry, birch, maple, and walnut as well.
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Old 09-24-2014, 03:17 PM   #37
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Originally Posted by Chief Longwind Of The North View Post
You need to move close to where I live, so's I can know on your door and beg for beef heart pastrami.

I'm in El Cajon, CA today, and will be for the next week. In laws don't have a grill. How can one live without some kind of charcoal or gas grill? It just ain't natural.

Seeeeeeya; Chief Longwind of the North
Nope, it's not natural chief. I bet they're the only people in California who don't have some kind of a grill. How do they eat?
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Old 10-01-2014, 04:30 PM   #38
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Bump.

I picked up 1/2 a beef heart this week (couldn't resist--it was only $3). I have it brining in a corned beef brine. My intention is to make beef heart pastrami later this week on my charcoal smoker.
Used pecan wood, after it smoked for about 3 hours at 250, I then wrapped it in foil, poked holes in the foil and steamed it. OMG. This my "go to" for heart. Even when I put the meat in the smoker, it already smelt like pastrami...yum, yum. A bit more salt than I'd like, so I'll address this next time. But this is definitely s/thing I'll do again. Oops--gotta go check on the tofu I put in the smoker.
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Old 10-02-2014, 11:18 AM   #39
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Nope, it's not natural chief. I bet they're the only people in California who don't have some kind of a grill. How do they eat?
Pre-cooked bacon, pre-cooked suasage, TV dinners, pre-cooked "meals", and tacos from their favorite taco place. Nope, I couldn't live that way.

Seeeeeeya; Chief Longwind of the North
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Old 10-03-2014, 01:08 AM   #40
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Bump.

I picked up 1/2 a beef heart this week (couldn't resist--it was only $3). I have it brining in a corned beef brine. My intention is to make beef heart pastrami later this week on my charcoal smoker.
first, you bought a broken heart. and now you plan on eating it?


geez, women a cruel.
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