Ok so I am a huge fan of poppers as of late. Last year I started making dove poppers and they are fantastic. What’s not to love about jalapeños, cream cheese, and meat wrapped in bacon. Anyway so I’m good with the dove poppers but I also love venison poppers. My problem is I haven’t figured out how to do the venison poppers and keep the meat at medium rare to medium like I like to eat it. So my question for you ladies and gents that make them, what’s the secret? Oven?? Grill? Smoker?? Thin bacon?? Thick bacon??? High heat/lower heat?? What’s the best method to get a consistent venison popper at about a mid rare to medium finished product?? I will add that I typically use the oven to do mine at this point and though tonight’s were fantastic, they were medium well to near done. Thanks
I use thin bacon and cook on high heat (500 degrees) on the grill. As soon as the bacon is done, they come off. Experiment with a little thicker chunk of venison if they are getting too done.
The bacon is what always seems to hang me up. Doesn’t seem to get done enough but I don’t do that high of heat either so I’ll try that. Thanks
I have the same problem as you with the version. However for the bacon, finish it off in the oven on broil you get them crispy
I use thin bacon. I cook mine on a charcoal grill. I grill mine in a basket. As soon as the bacon starts to drip grease, it will flame up some. This cooks the bacon fast and crisp. Keeps the meat inside from over cooking.
I cook indirect at about 350 on charcoal. I have pre cooked the bacon a little before wrapping but most times I don't. I have also used a propane porch to hit the bacon at the end if its not as done as I like. Thin bacon is key.
