Bacon Wrapped Elk Tenderloins Heaven in your Mouth Montana Hunting from www.montanaoutdoor.com
Introduction
Do you love bacon but want to try something different? Elk bacon is a flavorful alternative to traditional pork bacon. Not only is it tasty, but it's also leaner and better for you. Making elk bacon is surprisingly easy, and you can enjoy it for breakfast, lunch, or dinner. In this article, we'll show you how to make elk bacon from scratch.
Ingredients
To make elk bacon, you will need the following ingredients: - 2 pounds of elk meat (we recommend using the backstrap or loin) - 1/4 cup of kosher salt - 1/4 cup of brown sugar - 2 tablespoons of black pepper - 1 tablespoon of garlic powder - 1 tablespoon of onion powder - 1 tablespoon of paprika
Instructions
Making elk bacon is a four-step process: curing, seasoning, smoking, and slicing. Here's how to do it:
Step 1: Curing
The first step is to cure the elk meat. This process involves covering the meat in a mixture of salt, sugar, and other seasonings. The curing process helps to preserve the meat and gives it a unique flavor. Here's how to do it: 1. In a small bowl, mix together the kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika. 2. Place the elk meat in a large resealable plastic bag and sprinkle the seasoning mixture over the meat. 3. Seal the bag and massage the seasoning into the meat. 4. Place the bag in the refrigerator and let the meat cure for 24-48 hours.
Step 2: Seasoning
After the meat has cured, it's time to season it. This step involves adding more flavor to the meat by sprinkling it with additional seasonings. Here's how to do it: 1. Remove the elk meat from the plastic bag and rinse it thoroughly with cold water. 2. Pat the meat dry with paper towels. 3. Sprinkle the meat with black pepper, garlic powder, and onion powder. 4. Place the seasoned meat on a wire rack and let it sit at room temperature for 30 minutes.
Step 3: Smoking
Now it's time to smoke the elk meat. Smoking adds a smoky flavor and helps to cook the meat. Here's how to do it: 1. Preheat your smoker to 200-225 degrees Fahrenheit. 2. Place the seasoned elk meat on the smoker rack and close the lid. 3. Smoke the meat for 2-3 hours, or until it reaches an internal temperature of 150 degrees Fahrenheit. 4. Remove the meat from the smoker and let it cool to room temperature.
Step 4: Slicing
The final step is to slice the elk bacon. You can slice it thick or thin, depending on your preference. Here's how to do it: 1. Use a sharp knife to slice the elk bacon into thin strips. 2. Store the elk bacon in an airtight container in the refrigerator for up to a week. 3. When ready to serve, cook the elk bacon in a skillet over medium-high heat until crispy.
Nutrition
Elk bacon is a healthier alternative to traditional pork bacon. It's leaner, lower in calories, and higher in protein. Here are the nutrition facts for 1 serving (3 slices) of elk bacon: - Calories: 70 - Fat: 2g - Carbohydrates: 1g - Protein: 12g
Conclusion
Elk bacon is a delicious and healthy alternative to traditional bacon. Making elk bacon is surprisingly easy, and it's a great way to try something new. With just a few ingredients and some patience, you can enjoy the unique flavor of elk bacon in your favorite dishes. Give it a try and see for yourself how delicious it can be!