Beef heart pastrami

[biaviian]

I have been wanting to do a heart for a while.  It's been a good 10 years since my last one.  There is nothing better than a day after cold heart sandwich.  Anyway, I think I am going to make some pastrami from my next heart.  I hope to pick her up tomorrow, provided my butcher has one on hand.

Anyway, I've used Michael Ruhlman’s pastrami brine before so I think I'll use it again.  I did a search and it looks like one other person posted about it but I am wondering if others have tried it or if you have ideas.  My plan is to smoke it to around 140.  I may put some bacon on the rack above for a bit of fat.

 

[pc farmer]

I am watching. I have a beef heart in the freezer.

 

[biaviian]

I also have a lamb heart in the freezer.  I am thinking of wrapping it in bacon and smoking it.  This is my first time seeing a lamb heart.  It is like three bites worth.  I plan on taking the liver camping next week.  That should be a good dinner, liver and onions over a fire in cast iron.

 

[crazymoon]

B, I'm in, sounds interesting.