The video above features a recipe for Bacon Wrapped Deer Backstrap, also known as smoked venison tenderloin. The backstrap is considered to be one of the best cuts of deer meat, and it can be prepared as steaks, thinly sliced for pan frying, or left whole and smoked or grilled. To begin, the meat should be properly trimmed to remove silver skin and sinew, which can give it a “gamey” taste. For this recipe, a mixture of salt, garlic, and black pepper is used to season the outside of the meat, and thin sliced bacon is used to wrap the backstrap. The bacon-wrapped meat is then seasoned with Killer Hogs BBQ Rub for some extra flavor and placed in a smoker or grill set up for indirect cooking at a steady temperature of 275 degrees. An internal thermometer can be used to monitor the temperature, and when the meat reaches an internal temperature of 125 degrees, a finishing glaze made from soy sauce, molasses, rice vinegar, brown sugar, honey, garlic, ginger root, sesame oil, sesame seed, green onions, and jalapeno pepper is applied. The backstrap is then cooked until the internal temperature reaches 130 degrees, removed from the grill, and allowed to rest for 10 minutes before serving. The result is a tender and juicy cut of meat that can also be prepared using beef or pork loin with some adjustments for temperature.

This post was originally published on WPHorde Test2 Site