All things venison

Originally posted by David Originally posted by Leo B The secret is to lay long strips of bacon across the meat ............................helps substitute for the marbling and give bear and other meats some extra fat for cooking.   Did somebody say "BACON"? Heck, I think that I would eat an old boot - if it had bacon on it!

I am not a fan of bacon wrapping venison. The bacon tends to over power the taste of the venison.

BUT.. I don't want anyone to think I am anti-bacon in any way.. This is going on in my fridge right now, will go the smoker Monday morning..

(That is 5 pounds of pork belly becoming bourbon barrel peppered bacon. Will get smoked over hickory for about 2 1/2 hours... then sliced t h i c k... )

Originally posted by Leo B The secret is to lay long strips of bacon across the meat ............................helps substitute for the marbling and give bear and other meats some extra fat for cooking.

Did somebody say "BACON"?

Heck, I think that I would eat an old boot - if it had bacon on it!

   Change the subject, how about including reptiles. Snakes, alligators and frogs. Not venison but in the south it's something on some menus.  

We deep fry all our turkeys. I just had 13 in the yard. The old Tom was not happy he could see himself in bumper of my truck.

The secret is to lay long strips of bacon across the meat ............................helps substitute for the marbling and give bear and other meats some extra fat for cooking.