The video embedded in a div class container shows how to make Bacon Wrapped Deer Backstrap, a delicious smoked venison tenderloin recipe. The backstrap, located on each side of the spine, is equivalent to the loin section off a cow or pig. Proper trimming is crucial to ensure that all silver skin and sinew is removed from the meat, reducing the unpleasant “gamey” taste that some find in wild meat. The recipe skips the marinade and uses an all-purpose blend of salt, garlic, and black pepper on the outside. Thinly sliced bacon is used to wrap the entire backstrap, overlapping each pass to make sure it stays in place. The outside of the bacon-wrapped backstraps is seasoned with Killer Hogs BBQ Rub for a little extra kick. It takes about 1-1 1/2 hours to cook the backstraps, but it’s crucial to use an internal thermometer to monitor the temperature. Backstrap is best cooked rare to medium-rare, and once the internal temp reaches 125 degrees F, a finishing glaze is added. When the internal temp reaches 130 degrees F, the meat is removed from the grill and left to rest for 10 minutes. This recipe can also be used on beef or pork loin with some adjustment for temps. Visit howtobbqright.com for more barbecue and grilling recipes or to purchase Killer Hogs BBQ Sauce, Rub, and Competition BBQ equipment. The video is 10:08 minutes long and falls under the entertainment category.

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