Welcome to the Wild-About-Trapping.com Forums

Friends, Family and Outdoor Traditions
It is currently 18 Oct 2017, 22:25

All times are UTC - 6 hours [ DST ]





Post new topic Reply to topic  [ 1 post ] 
Author Message
PostPosted: 10 Dec 2013, 06:58 
Offline
Professional Trapper
Professional Trapper

Joined: 06 Nov 2013, 18:01
Posts: 1369
This is our supper tonight. I never measure anything so its not real easy to explain. When i know who and how many are coming i figure 2 1/2" wide per average adults and 1" for the kids. I cut tve loin to size. I always freeze loin whole now. I prefer to marinate the whole piece overnight. Next day i wrap bacon around it like lattice work and use toothpicks to hold it on. Preheat or fire your grill up. My grill leans just a hair so the drippings are predictable and i use a little 6" square pan for them. Med-low heat about 4-6" above the fire. Watching closely. A water bottle for little flame ups doesnt hurt. When the bacons done n crispy the loin is medium rare(pink in the middle but clear running liquid). Let it rest for 10-15. Slice in the pre planned portions. The bacon loosely wrapped around the loin is a neat garnishment and tastes awesome. The drippings can be halved and an artery closing gravy can be made for the fried taters, with jackets on of course. I used applewood and cracked black pepper bacon over Thanksgiving weekend in this recipe. It woulda made a vegans mouth water.

_________________
Waitin for the leaves to fall...


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 1 post ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  


cron
Powered by phpBB® Forum Software © phpBB Group