It's best to cut the heart and use kebab sticks to keep it open. Marinade in a good strong sugar/salt solution for an hour or so and then hot smoke for about 4 hours over oak or beech ensuring that the centre gets above the required temp for the required time to prevent any nasties multiplying.

Allow to dry for a couple of days in the fridge (best to play safe in these days of convenience) then take very sharp knife and pare very thin slices on the verandah with a cold beer.

This tends to get repetitive so preslice if more than a couple of beers are going to get drunk.

Smaller hearts taste better getting more of the flavour inside and a better texture.

Don't you have a problem keeping it lit??

The idea is to keep it smouldering most of the time. Generaly a visit every 30minutes or so to adjust the ventilation (read foil in hole created by 12 guage in oil drum) is fine.

quote:

Originally posted by wihntr:
Don't you have a problem keeping it lit??

Reminds me of trying to smoke hash but the corned beef kept falling out of the pipe.