The online community of knife collectors, A Knife Family Forged in Steel
The community is invited to come on down to the Diner & General Store. Take a chair on the porch and sit a spell. Visit with your neighbors and see what's going on in town.
Location: Down on the "Main Road".
Latest Activity: Mar 24, 2021
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Oh my gosh, that sounds good.
Sweet Bacon Wrapped Venison Tenderloin2 lbs venison tenderloins (a single deer loin)1/2 lb bacon 3 cups dark brown sugar2 cups soy sauce (Regular NOT low-sodium)1/4 cup white sugar (Optional for added Sweetness)Directions:1Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.2Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.3Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!4Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.5Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.6Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.7Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.8Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.9OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!10OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).11Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
LOL, is it a bad day to say we are having Ham?
huge hunk of sweet potatoes covered in a pile of mini marshmallows-toasted - and it was awesome!!
For supper had fish from Captain D's. Actually it tasted pretty good, better than I expected.
We went to red Lobster, to celebrate Karlees competition today.
well back on crackers and water
sounds good! I will be having some chinese while Donnie is gone but mostly I will be back on salads
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