Deer Loin Medallions

[Gonna Smoke]

I was gifted a couple of whole deer loins and bacon wrapped was the plan. I took out a pack of my dry-cured bacon with garlic and white pepper, recipe courtesy of Eric SmokinEdge . Only a few pics...

Wrapped and seasoned with Kinder's Buttery Steakhouse...

Indirect using pecan...

Time for the sear...

Didn't get a cut shot or plate shot, everyone was past ready to eat, these were medium. Served with baked sweet potatoes, roasted green onions, and roasted asparagus.

As for the bacon, it is our favorite. If you haven't made it yet, give it a try...

True Dry Cured Bacon.

This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...

www.smokingmeatforums.com

 

[Brokenhandle]

Bet that plate was gone in 60 seconds... nice job!

Ryan

 

[chef k-dude]

Looks real tasty. I would love to do this but cant figure out how to get the thick cut bacon done and keep the loin med-rare.

Wait, maybe use the precooked bacon and trussing string instead of toothpicks? I know that kills the idea of the homemade bacon...I'm just typing outloud!

 

[BrianGSDTexoma]

Oh man Charles those look awesome! I would of tore those up.

 

[SmokinEdge]

Those look over the top delicious Charles. The whole meal sounds perfect.
Thanks for the shout out on the bacon, it’s good stuff.

 

[civilsmoker]

Very nice and perfect paring on the bacon those loins need some "fat" and bacon is perfect!

 

[Timber II]

Oh ya !

 

[Gonna Smoke]

Looks real tasty. I would love to do this but cant figure out how to get the thick cut bacon done and keep the loin med-rare.

Wait, maybe use the precooked bacon and trussing string instead of toothpicks? I know that kills the idea of the homemade bacon...I'm just typing outloud!

I smoke my bacon to about 145℉-150℉ so it was already edible as is. Now it's just getting to where I want it texture wise and not overcook the meat...

 

[Gonna Smoke]

Bet that plate was gone in 60 seconds... nice job!

Ryan

Closer to 30...

 

[Winterrider]

Man those look fantastic . . .