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Bacon-wrapped Backstrap for Deer Smoked Venison Tenderloin Recipe
The backstrap is cut from the upper part of the deer, which is located between the spine. It’s akin to the portion of the loin that comes off a cow or pig.
If you’re looking for deer’s meat as it can be described, it’s better than venison’s fresh backstrap. You can slice it into steaks just like steak filets, slice thin enough for pan-frying it, or (my personal favorite) leave it whole and grill or smoke it.
I start with 2 whole backstraps made of venison. In any kind of deer meat you want to make sure that it’s properly trimming, and by this I mean all silver sinew and skin is eliminated of the carcass. This is where the “gamey” taste comes from that some folks associate with wild meat. If it’s been properly trimmed and packed, deer shouldn’t be an “wild taste”.
This recipe is a departure from the marinade and using my All Purpose mix made up of Salt, Garlic, and Black Pepper on the outside. (The mixture is made up of 2 parts salt one part Granulated Garlic along with 1/4 part of ground black pepper) Give the backstrap a good dose of this blend on all sides.
Then I apply thinly sliced bacon to cover the entire backstrap. It is best to use thin bacon to ensure that it perfectly cooks at the same time that the temperature is rising to moderate rare 130°.
Beginning at the beginning of the strap and roll the bacon over each pass. Repeat this process down the length of the backstap. ensure that you overlap each next slice in order to help the bacon remain in place You can also add tooth images to help hold it if 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. Now they’re all set for the smoker.
To cook, it is necessary to maintain a constant temperature that is 275°. The best option is to use a smoker or grill setup for indirect cooking (build your charcoal on one side while you cook on the opposite cool side.)
After the cooker is brought up to temperature add a chunk or two of pecan wood. Then add the backstraps to the cooking grate. It’s going to take about 1 to 1/2 hours for cooking. However, I recommend using an internal thermometer, so you’re able to keep in check the temperature in the process of increasing it. I have a thermoworks DOT thermometer for just monitoring the interior temperature. You can check out my review of the DOT here: http://howtobbqright.com/blog/?page_id=2533
This is one cut of meat you’ll never want to overcook. Backstrap is best cooked rare to medium rare. Anything else will ruin the great cut!
When the straps hit 120-125 the straps are getting close to completion and this is just the right time to apply glaze to finish. The idea came from my Korean barbecued short rib recipe and mixed up quick sauce.
Here’s the recipe:
– 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 cut finely
– 1 Jalapeno Pepper – finely diced
Combine these ingredients in a microwave safe bowl, and cook for 2 minutes in microwave on high. Mix and cook for an additional two to three minutes. Keep some sauce for serving.
If the backstraps reach 120, rub on the glaze. Continue cooking until the internal reaches 130 degrees. The meat should be removed from the grill after the alarm goes off, then let them rest for approximately 10 minutes. There will be a noticeable difference in the bacon’s color. perfectly cooked, and golden on the outside while the interior is tender and a little soft. It’s definitely moist and tasty. There have been people who swear it’s not venison.
It can use on venison or pork loin after adjusting for temperature. But you should give venison a shot so you can get outside and take in the Outdoors!
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For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
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