timrod
Active Member
No pics, but I will post up as soon as deer season starts and I make it for the opener.
Half of a blackstrap.
Keep cutting it into a sheet until it's about 1/4 to 1/2" thick
Smear cream cheese and diced jalapeños on it. Roll it back up.
Coat it in brown sugar. Create a bacon weave and tooth pic it down. Throw it on the grill on low/medium heat. Once the bacon is seared, I move it to the top rack until 150 degrees internal. Let it sit for five to ten minutes, and slice off sections. I do the same with wild turkey, but creating the sheet is tough with a turkey breast. It's always been great, but I've also been drinking the whole time when making it.... Take it for what it's worth, but everyone I know loves it.
Side note- they are also usually drinking heavily too, so good luck to the sober guys out there!!
Half of a blackstrap.
Keep cutting it into a sheet until it's about 1/4 to 1/2" thick
Smear cream cheese and diced jalapeños on it. Roll it back up.
Coat it in brown sugar. Create a bacon weave and tooth pic it down. Throw it on the grill on low/medium heat. Once the bacon is seared, I move it to the top rack until 150 degrees internal. Let it sit for five to ten minutes, and slice off sections. I do the same with wild turkey, but creating the sheet is tough with a turkey breast. It's always been great, but I've also been drinking the whole time when making it.... Take it for what it's worth, but everyone I know loves it.
Side note- they are also usually drinking heavily too, so good luck to the sober guys out there!!
