Today I decided to try a different method for my favorite Venison & Bacon.
I did it all in cast iron but used my smoker for heat/smoke.
Heavily seasoned venison with coarse salt and coarse black pepper
Half a pound of bacon, strips halved and half a large onion chopped
Heat smoker on high, add some mesquite and get the smoke right
Heat cast iron skillet as hot as possible, cook bacon and onions, remove and set aside
Add venison to bacon grease and sear well, rub that meat around and pick up all the bacon bits and stuck-on flavor
Plate venison and add bacon-n-onions
(http://i.imgur.com/0qHvS9I.jpg)
(http://i.imgur.com/8b9XTnQ.jpg)
(http://i.imgur.com/zHu2g3i.jpg)
That looks scrumptious.
How did you manage to get medium rare in the smoker?
Quote from: David Hall on June 26, 2017, 04:21:14 AM
That looks scrumptious.
How did you manage to get medium rare in the smoker?
Thanks
Ran it as hot as possible, wood tray all the back to get as much direct heat to the skillet as possible.
I pulled it off at 135' IT, it was pushing Medium but still tender and juicy.
Wow, you've done it again. Three of my favorites. Venison, cooked onions and bacon. And you figured a way to add some smoke to them all. :)
Scott
Chili,
That is a great technique for cast iron.
I gotta try it .
Best,
JT
Those pictures even smell good. ;D