Putrid Piranha Edible Halloween Decor Recipe

Vicious! Makes 1 outrageously dangerous fish. Do NOT—I repeat—do NOT put your fingers in its mouth! It’s a meat eater, you know.
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Ingredients
  • 1 (1.7 lb.) pork center cut loin fillet (mesquite barbeque or other flavor)
  • 10 -12 strips bacon
  • 15 -20 slivered almonds (the fangs)
  • 2 black olive slices (the eyes)
Directions
Step#1 Cut 3 strips of bacon in half crosswise. Lay half of these pieces over one short end of the fillet, overlapping the uncut sides of the bacon to cover the end of the fillet.

Step#2 Starting from the covered end of the fillet, wrap the long bacon strips around the fillet, overlapping the strips until the entire length of the fillet is covered. Lay the remaining short bacon pieces over the uncovered end of the fillet, tucking the ends under the bacon already wrapped around the fillet.

Step#3 Wrap the piranha in plastic wrap and curve it slightly if you’d like to give it a shapely figure. Freeze for about 4 hours.

Step#4 Preheat the oven to 350°. Spray a baking pan with nonstick cooking spray.

Step#5 Remove the plastic wrap from the piranha and place the piranha in the pan. Bake for about 1 hour and 20 minutes or until done.

Step #6 Remove from the oven and use a sharp knife to remove a chunk of meat from one short end to create a mouth shape. Pop that piece in your mouth before somebody else grabs it! Yummmm!

Time to make it mean-looking . . .

Step#7 Push the almonds side by side into the mouth area to create nasty-looking fangs. Create eyes using the olive slices.

Step#8 At serving time, start cutting off slices of the piranha, saving the mouth for last so your guests don’t forget what they’re eating . . .

For added grossness!

Garnish with barbeque sauce and let your imagination take over. Add a few water bugs, too. (See Water Bug recipe).

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