smoked beef heart (Edit recipe)

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organ meats are nature's superfood, as they are packed full of vitamins & minerals! the easiest way to incorporate organs into your diet is buying ground beef with organ meats already ground into the blend. this is what I will recommend to people as some organ meats have pretty distinct flavors. beef heart, however, is much more mild than beef liver. it has a little bit of a gamier taste, but cuts just like a steak & it is one of my favorite cuts of meat!

10 minutes

4 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	139
Fat:	4 g
Carbohydrates:	3 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	170 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated for total recipe.

Serves: 12-16

Ingredients

3 lb Beef Heart, 1 whole
0.25 cup Primal Palate Barbecue Rub
2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto

for spray bottle

0.25 cup Apple Cider Vinegar
0.25 cup Coconut Aminos
0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

trim beef heart of any fat.
generously rub beef heart with seasoning & monk fruit, then allow to sit in the fridge overnight.
turn smoker on to 165.
mix ingredients to spritz on heart in a spray bottle
once smoker is up to temperature, add beef heart.
every 30-45 minutes, spritz beef heart generously.
every 1-1.5 hrs flip beef heart.
cook until reaches an internal temperature between 145-150 (~4-6 hrs).
remove beef heart from smoker, then wrap in tin foil & rest for 15-20 minutes.
thinly slice beef heart & enjoy.