posted
I usually make these as an appitizer and they never last long. I used back strap on these, but any cut of meat will work as the marinade makes it all tendor. This just happened to be the last pack of meat I had in the freezer.
Clean all sinew and tallon off of meat. Slice 1/4"-3/8" thick and 2"x3" or so strips.
Place all sliced meat into a marinade dish or a 1 gal ziploc bag. Use a Fajita seasoning. I've used a ton and prefer the Walmat brand. You just mix powder w/ water in a shaker and pour on meat in bag...shake bag to make sure all is coated and refrigerate overnight.
-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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Supplies you will need the next day.... Jalapeno peppers, tooth picks, 1 lb of bacon.
Remove ends off peppers, slice in half, and remove all seeds. (unless you like stuff really hot and overpowered by jalapeno taste!)
-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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posted
Chunk up your now seedless jalapenos and take 1/2 of your backon and cut into 1/3's..
Placing a spear of pepper into a sclice of meat...lay on slice of bacon....roll and insert toothpick.
-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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Check again when almost finished w/ 2nd refreshment.
You have to cook these until the bacon starts to crisp, which takes alot longer then you would ever cook venison any other time. I usually take on off and eat it....the meat will be done, but sometimes the pepper will still be crispy. You know they are really done when the pepper become soft...you will think you've overcooked everything, but it will be nice, firm, and still tender because of the bacon keeping the meat from drying out..
-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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Thanks Mike. I usually make mine with low sodium dales marinated for about 30 min and then grill. But they come out salty. Duh!!! Gonna definitely try these. Many thanks!!!!
-------------------- Caleb Chambers Carolina Traditional Archers Posts: 545 | From: Foothills of NC | Registered: Dec 2009
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I follow a similar recipe but I add a little piece of cream cheese to it as well. You can make a chipotle dipping sauce that goes pretty well also.
Man I'm hungry now looking at those pictures.
Posts: 524 | From: Holt, Michigan | Registered: Aug 2004
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Any of you guys that make them similar have any tricks to cooking the peppers faster? I was thinkin of trying to sautee the pepper down a little..let them cool..then wrap them to try to reduce the cooking time. ?????
-------------------- Backwater Bowfishing Pro Staff. MossyOak Pro Staff. They can have my bow when it's pried from my cold dead fingers. Posts: 870 | From: KY | Registered: Jul 2008
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She didn't make these, but my mom used to microwave peppers for a very short time, before putting them on a pizza so they would be already cooked some. You might try that.
CKR
-------------------- We do not stop playing because we are old. We grow old because we stop playing. Posts: 209 | From: Tecumseh, Oklahoma | Registered: May 2004
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Mike, Looks "delish". What's your guesstimate on total cook time? I have to confess I tend to polish off two beers a lot quicker than most folks! Not a big fan of hot peppers, but I'll bet substituting a slice of bell pepper and onion would work also. Another marinade for backstrap kabobs is 1/2 pack of Good Seasons dry Italian dressing mix stirred with a half stick of melted butter. Now I'm hungry.
posted
Mike real nice. I bet if you pureed those peppers into a paste and folded in some blue cheese and then spread it on the loins before rolling and wrapping with the bacon you could kick it up another notch. tm
-------------------- "you only go around once....." Posts: 984 | From: State College, PA | Registered: Feb 2004
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Hey olddogrib - I'm not a real big fan of real hot peppers, either. But I found that when you cook them until they are good and soft that they tend to be a milder. Enough for me to tolerate them, anyway. I tried some similar recipes with hot peppers and the peppers were still crunchy and they were hotter than heck. We cooked them more and it tamed them down nicely. I have to try this recipe!
-------------------- Ron Purdy TGMM Family of the Bow NYB Posts: 2853 | From: Parish, New York | Registered: Dec 2005
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Thanks for sharing the recipe and the pics. I will definitly give these a try. Maybe this week-end?
