Sunday smoking

zippyt · 02-25-2006, 12:31 PM

Oh , Ok , Make some pics and let us know how it came out .

A customer ( who used to be a butcher ) told me about the tool he used to use to inject bacon into meat , he said it was like a square of small sharp tubes , you would push them into a slab of bacon , then push them into a piece of meat and press this plunger thus injecting little spots of bacon .
it sounded YUMMMMMY !!!

busterb · 02-25-2006, 01:53 PM

Found this tip and thought someone might use it
THE SECRET OF LARDING A ROAST

Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.

02-25-2006, 12:31 PM	#1
zippyt LONG LIVE KING ZIPPY! per Feetz Join Date: Mar 2003 Location: Arkansas Posts: 7,661	Oh , Ok , Make some pics and let us know how it came out . A customer ( who used to be a butcher ) told me about the tool he used to use to inject bacon into meat , he said it was like a square of small sharp tubes , you would push them into a slab of bacon , then push them into a piece of meat and press this plunger thus injecting little spots of bacon . it sounded YUMMMMMY !!! __________________ "Success is getting what you want. Happiness is wanting what you get. " Brother Dave Gardner

02-25-2006, 01:53 PM	#2
busterb NSABFD Join Date: Jul 2004 Location: MS. usa Posts: 3,908	Found this tip and thought someone might use it THE SECRET OF LARDING A ROAST Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat. __________________ I've haven't left very deep footprints in the sands of time. But, boy I've left a bunch.

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