The video is embedded in the webpage and showcases a recipe for bacon wrapped deer backstrap or smoked venison tenderloin. Properly trimmed venison does not taste gamey, and in this recipe, the marinade is skipped while an all-purpose seasoning blend is applied. Thin sliced bacon is used to wrap the backstrap before being seasoned with a little barbecue rub and placed in the smoker to cook at a temperature of 275 degrees. This cut of meat is best cooked rare to medium-rare and should not be overcooked. A finishing glaze is applied when the internal temperature of the meat reaches 125 degrees before being allowed to rest for 10 minutes. The bacon is fully cooked on the outside and tender and juicy on the inside. The recipe can also be used on beef or pork loin with some adjustment for temperatures. For more barbecue and grilling recipes, visit the website mentioned in the text.
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