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Bacon Wrapped Deer’s Backstrap Smoked Venison Tenderloin Recipe
The backstrap comes at the top of the deer that is located on both sides of the spinal column. It’s just like the portion that runs down the back of a pig, cow, or cow.
When it comes to deer meat can be described, it’s more delicious than fresh venison backstrap. You can cut it into steaks similar to the filet of beef, cut thinly for pan-frying, or (my preferred method) leave it whole and grill or smoke it.
The first thing I do is to use 2 complete venison backstraps. When you cook any type of deer carcass, you must ensure that the meat is properly cut, and by that I mean that all silver-colored skin and sinew are removed from the meat. This is the reason why “gamey” taste comes from the people who associate it with wild meat. When it’s properly cut and packed, deer shouldn’t have a “wild taste”.
This recipe is a departure from the marinade, and instead using my All Purpose mixture comprising Salt, Garlic, and Black Pepper on the outside. (The ratio is: 2 parts salt, 1 part Granulated Garlic and 1 amount of ground black pepper) Make sure to give the backstrap a good dose of this mixture on all sides.
Next I use thin sliced bacon to cover the entire backstrap. You want to use thin bacon so that it completely cooks as the internal temperature is reaching medium rare 130 degrees.
Beginning at one side of the strap, and roll the bacon around overlapping each pass. Keep doing this throughout along the entire length of backstap. Be sure to overlap each fresh slice so that the bacon to stay put; you can also insert tooth photos to keep it in place when needed.
Season the outside of the bacon wrapped backstraps with a little Killer Hogs BBQ Rub – http://howtobbqright.com/bbqshop/ – for a little extra kick in the color department. The backstraps are now primed for the smoker.
To cook, you need a steady temperature at 275 degrees. You can use any smoker or grill setup for indirect cooking (build the fire on one side and cook on the cool-off side.)
Once the cooker is up to temp, add a small piece or two pieces of pecan wood. put the backstraps over the grill. It should take around 1 1/2 to 1 hour of cooking. However, I recommend using an internal thermometer, so you can keep an eye on the temp as it climbs. I have a thermoworks DOT thermometer to monitor internal temperature. You can check out my review of the DOT here: http://howtobbqright.com/blog/?page_id=2533
It’s a piece of meat that you should not to cook for too long. Backstrap should be cooked to medium rare; anything other than that will spoil the cuts!
As the straps get to 120-125 they’re close to completion which is the perfect time to put on finishing glaze. I got a bit of inspiration from my Korean barbecued short rib recipe and mixed up a quick sauce.
Here’s a recipe for you:
1/2 cup Soy Sauce
– 1/4 cup Molasses
– 1/4 cup Rice Vinegar
2TBPS Brown Sugar
2 TBPS Honey
– 4 glove minced Garlic
– 1 TBPS minced Ginger Root
– 2 TBPS Sesame Oil
– 1 TBPS Sesame Seed
– 3 Green Onions finely chopped
– 1 Jalapeno Pepper – finely diced
Combine these ingredients in an oven-safe bowl and heat for 2 minutes in microwave on high. Stir, and then heat for two to three minutes. Reserve some of the sauce to serve.
Once the backstraps are at 120, rub on the glaze. Cook until the internal reaches 130 °. Immediately remove the meat from the grill when the alarm sounds, and take them off to cool for about 10 minutes. The bacon will be completely cooked and brown on the outside while the inside is pink as well as a bit soft. I can assure you that it’s tender and juicy. Some people have said it’s not venison.
The method could also be used on beef or pork loin, with a few adjustments to the temperature, however you should give venison a shot and go out and take in the Outdoors!
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
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