Deer Loin Wrapped in Bacon

OU812 · April 20, 2010, 04:22:33 PM

So I got this small deer loin from a doe I got last year and was lookin for some thin to do with it. Then along came Arnie in my thread on a picnic I did last weekend with this paste, go down to reply #32. Walla exactly what I was lookin for. Cut the loin in half and removed all the blue skin then did up a bacon weave.

Covered the loin with the paste, flipped over and covered the other side then stacked on top of each other.

Got the loins all wrapped up and ready for the smoker.

Heated up the smoker to 300 F then threw in the bundle of joy, when the smoker came up to 260 F I reset the PID to 260 F and smoked with 3 hr of Pecan. When the IT of the loin, makin sure the probe is in the loin and not in the middle where they were stacked, hit 148 F I pulled my bundle out and allowed to rest for a few min wile Taby finished up her mashed taters and green bean casserole and I made the gravy. I made the gravy outta beef base from Penzeys, a little pricey but a little goes a long way. The loin sliced like a slab of butter.

All plated up and ready to stuff my face.

Man O Man was that loin tender and O so moist. Heck Holly (my wife) even ate a little hunk and she dont like deer, still tryin to break her from that.

Taby and I even split a second piece of the loin, till we were so full it was almost uncomfortable.

Little side note the cumin, from Penzeys, was a little over powering but all in all it IS goin to be made again with the other loin I got from that doe.

classicrockgriller · April 20, 2010, 04:33:48 PM

That would make a venison eater out of almost anybody.

Looks like art work!

You gonna have to break your wife in to be your soux chef when Taby goes to school.

Both you guys did great.

Smoke some · April 20, 2010, 06:10:59 PM

damm that looks good

Ketch22 · April 20, 2010, 06:17:38 PM

I am doing that I have some in the freezer Thanks

KevinG · April 20, 2010, 07:36:46 PM

Now I'm bummed, I just finished off the last of my deer. :'(

Tenpoint5 · April 20, 2010, 07:50:47 PM

That looks great OU I think I have a loin or two down in the freezer

DTAggie · April 20, 2010, 08:46:25 PM

Come on deer season!!

KevinG · April 20, 2010, 08:58:41 PM

I hear that!

OU812 · April 21, 2010, 06:32:37 AM

WOOPS

I for got the picture of my bundle of joy comin out of the smoker. ::)

Its all gone now, :( all that was left when I got home last night was the end pieces which were mostly BACON so I fried the bacon and when it was almost done I threw in the loin just to warm up in the grease. Mmmm Gooood.

pensrock · April 21, 2010, 07:02:15 AM

Looks great. :)

OU812 · April 21, 2010, 07:23:02 AM

Quote from: classicrockgriller on April 20, 2010, 04:33:48 PM
You gonna have to break your wife in to be your soux chef when Taby goes to school.

I hope Holly can remember how. :D

ArnieM · April 21, 2010, 07:23:12 AM

Glad it worked out for you OU. Yeah, the paste is pretty strong but the ingredient list I posted (for pernil) is for a skin-on picnic; somewhat larger than the deer loins ;)

FLBentRider · April 21, 2010, 07:37:26 AM

That looks great!

KevinG · April 21, 2010, 07:54:14 AM

That used to be one handsome pile of meat!

OU812 · April 21, 2010, 08:04:29 AM

Quote from: ArnieM on April 21, 2010, 07:23:12 AM
Glad it worked out for you OU. Yeah, the paste is pretty strong but the ingredient list I posted (for pernil) is for a skin-on picnic; somewhat larger than the deer loins ;)

Yes I did realise the paste was for a 4 to 7 lb pork shoulder but you got to start some where. ;D

The only thing I'm gonna change next time is cut cumin in half.

Oh ya, and get a new food processor the one I got took a s$it right when I started mincin the garlic. Had to do the onion by hand, good thing I have 2 chiefs knifes.

If you hold both knifes in the same hand side by side its amazin how fast things go.