A Midsummer Night's Snark

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Just spitballing here, but I imagine it is not prudent to poke the meat with a bunch of toothpicks if you want to keep the juices in the meat tender.

Ding-ding! It would have been MUCH more effective to wrap it in butcher twine and leave the holes out of the meat...
 
Ding-ding! It would have been MUCH more effective to wrap it in butcher twine and leave the holes out of the meat...

Or you could be very careful with the wrapping and have all the ends line up and use the weight of the meat to hold them in place - I line all the bacon strips up in a line with a wide strip of waxed paper to hold the starter ends against the meat and start rolling slowly. When done, you leave the bacon tails down and pull the waxed paper out one end. No extra holes and no greasy twine to deal with.
 
Just spitballing here, but I imagine it is not prudent to poke the meat with a bunch of toothpicks if you want to keep the juices in the meat tender.
Ding-ding! It would have been MUCH more effective to wrap it in butcher twine and leave the holes out of the meat...

But ...

Venison backstrap is extremely lean so there is little fat to leak out. Hence the bacon wrap - adds moisturizing fat as well as flavor.

Would not the toothpicks also allow bacon fat to penetrate the backstrap (think mini fat injectors)?
 
But ...

Venison backstrap is extremely lean so there is little fat to leak out. Hence the bacon wrap - adds moisturizing fat as well as flavor.

Would not the toothpicks also allow bacon fat to penetrate the backstrap (think mini fat injectors)?
I like the way you think.
 
So JD is sending out exploding glitter dicks? game on!

butchers twine is fun to use for bondage, of meat.

disappointing days end up in large drinks. Its going to be an early night tonight!
 
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