Originally Posted by wldthg
[Linked Image]
For years now at camp we do not slice Venison into steaks to fry
Just like loin's we fry steaks in very large chunks. Here Loin is fried on a salt block. Outside almost burnt while still rare to med. rare.

I would like to try this frying on a slat block.
anyone have any advice on where to get such an item?

**********************
[the member formerly known as fluffy}