My buddy just got back from a successfull hunt. He wants me to try and smoke the hearts of the two deer he got. I'm looking for some help to aim me in the right direction with this one. Don't want to screw this up.
quote:Originally posted by SmokinMAINEiac:
I have eaten a lot of deer heart in my 60-some-odd years. It is tough, but tasty.
I would give the deer heart a smoke-bath then fry as usual.
Slice the heart for frying, then place it in your smoker and apply smoke of your choice, but only until the internal temperature of the slices is about 85-90 degrees. Then take the heart slices out and fry them.
If you try to cook the heart in the smoker to 150 degrees or so you will have tough little pieces of inedible deer heart. And that would be a shame.