Thread: Smoked deer heart....

Originally Posted by Angus_A

Smoked heart is awesome! Clean it up, rub it down with your favorite dry rub (i like fennel based ones for venison) smoke it low and slow until you get an internal temp of about 80 degrees at the thickest part, cherry wood works great, manuka is also excellent and i've heard apple wood works too. Wrap it in foil and let it rest about an hour.
No idea how they do it in sweden but i can ask around if that's something you're craving.

What about lambs heart Angus? To much fat?