My annual smoked deer heart:
I trimmed all the fat off and scooped out the middle chambers with a filet knife. I
then rubbed the heart in EVVO and added a good rub.
I smoked with cherry chips for about 4 hours at 225 to 250. I should have used the other side of the heart for my pic, this side sat down in a bowl overnight. :)
Sliced up and had a nice snack of heart, cheese and triscuits. My IT was close to 140*, I will mention that the USDA recommends 160* which in my opinion would make chewing on a boot a more pleasant snack.
Thanks for looking ! CM
I trimmed all the fat off and scooped out the middle chambers with a filet knife. I
then rubbed the heart in EVVO and added a good rub.
I smoked with cherry chips for about 4 hours at 225 to 250. I should have used the other side of the heart for my pic, this side sat down in a bowl overnight. :)
Sliced up and had a nice snack of heart, cheese and triscuits. My IT was close to 140*, I will mention that the USDA recommends 160* which in my opinion would make chewing on a boot a more pleasant snack.
Thanks for looking ! CM
