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Bacon Wrapped Deer Backstrap Smoked Venison Tenderloin Recipe
The backstrap is located on each side of the spine and it is cut from the top of the deer. It is equivalent to the loin section from a cow or pig. Fresh venison backstrap is the best deer meat. You can cut it into steaks similar to beef filet, slice it thin for pan-frying or leave it whole and grill or smoke it, which is my favorite.
I start with two whole venison backstraps. You need to make sure that deer meat is correctly trimmed, all silver skin and sinew are removed from the meat. If it’s well-trimmed, packed deer should never have a wild taste. For this recipe, I’m not using any marinade and am only using an All-Purpose blend of Salt, Garlic, and Black Pepper on the outer surface. (The ratio is: 2 parts salt, 1 part Granulated Garlic, and ¼ part ground black pepper) Coat the backstrap well with this mixture on all sides.
Use thin sliced bacon to wrap the entire backstrap. This way, it cooks fully just as the internal temp starts to reach medium rare 130 degrees. Begin rolling the bacon around overlapping every slice, starting from one end of the strap and finishing at the other end. Make sure to overlap each new slice to hold the bacon in place perfectly; you can also insert toothpicks to hold it in position if needed. Season the outside of the bacon-wrapped backstraps with a little Killer Hogs BBQ Rub for an additional kick in the color department. They are now ready for the smoker.
For the cooking process, you need a steady temperature of 275 degrees. You can also use any smoker or grill set up for indirect cooking by building your fire on one side and cooking on the opposite-cool-side. Once the cooker is up to temperature, add a chunk or two of pecan wood and place the backstraps on the cooking grate. It’ll take about 1 -1 ½ hours to cook, but I highly recommend using an internal thermometer to keep an eye on the temperature as it rises. Use a thermoworks DOT thermometer for monitoring internal temperature, which is what I use. You can check out my review of the DOT here: http://howtobbqright.com/blog/?page_id=2533
This cut of meat is one that you’d rather not overcook. Backstrap tastes best when cooked rare to medium rare; otherwise, it ruins a great cut! Once the straps hit 120-125, apply a finishing glaze, which is the right time. Take inspiration from my Korean grilled short rib recipe and mix up a quick sauce according to the recipe given below and heat it in a microwave-safe bowl for 2-3 minutes. Keep aside some of the sauce for serving.
Here’s the recipe:
– 1/2 cup Soy Sauce
– 1/4 cup Molasses
– 1/4 cup Rice Vinegar
– 2 TBPS Brown Sugar
– 2 TBPS Honey
– 4 gloves 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
Once the backstraps hit 125, brush the glaze on and continue cooking till the internal reaches 130 degrees. Once the alarm sounds, remove the meat immediately from the grill and let it rest for 10 minutes. You’ll see the bacon is wholly cooked and brown on the outside, and the interior is pink and a little firm. I assure you it’s juicy and tender. Some people have even declared that it’s not venison.
This method can also be used for beef or pork loin, but adjust the temperature as per the meat. Give venison a try and go out there and enjoy the Outdoors!
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Video length: 10:08
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