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On Monday I got a small pig (and a smaller deer lol). Took the backstraps, which only weighed 3 pounds (just to show how small it was).
They've been in the fridge this week, waiting for this weekend.
I trimmed off all the silverskin, put some swiss between them, and wrapped them in a bacon lattice. There was a bit that stuck out, so I cut those bits off, and just seasoned those with some seasoning I wanted to try out.
Onto a frogmat and onto the smoker on smoke for an hour (roughly 150*). Then up to 185 until 155* IT. Then 275* til 160 to crisp up the bacon and cause a cheese lava flow. I pulled the small pieces earlier when they reached 160* IT.
I decided to pair it with home made mashed potatoes. I picked up 3# of yukon golds. Just wash them off, cut off any ugliness and into a pot of water with some salt. Bring to a boil and take them off when a fork sticks in easily. Drain off the water, smash the potatoes a bit, mix in 1/2 stick of butter, salt, pepper, bacon bits (the good precooked bacon, or make your own), shredded cheese (I use mexican mix because it's what I had) and milk to make them smooth (but not too smooth, lumps are good).
Plate it with some peas... and enjoy.
My wife added a salad and was very, very protecting of her bacon and cheese river.
They've been in the fridge this week, waiting for this weekend.
I trimmed off all the silverskin, put some swiss between them, and wrapped them in a bacon lattice. There was a bit that stuck out, so I cut those bits off, and just seasoned those with some seasoning I wanted to try out.
Onto a frogmat and onto the smoker on smoke for an hour (roughly 150*). Then up to 185 until 155* IT. Then 275* til 160 to crisp up the bacon and cause a cheese lava flow. I pulled the small pieces earlier when they reached 160* IT.
I decided to pair it with home made mashed potatoes. I picked up 3# of yukon golds. Just wash them off, cut off any ugliness and into a pot of water with some salt. Bring to a boil and take them off when a fork sticks in easily. Drain off the water, smash the potatoes a bit, mix in 1/2 stick of butter, salt, pepper, bacon bits (the good precooked bacon, or make your own), shredded cheese (I use mexican mix because it's what I had) and milk to make them smooth (but not too smooth, lumps are good).
Plate it with some peas... and enjoy.
My wife added a salad and was very, very protecting of her bacon and cheese river.
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