The title of the recipe is « Smoked Venison Tenderloin » and it is prepared by wrapping the deer backstrap with bacon. The recipe is from Malcom Reed’s HowToBBQRight website.

The video features a recipe for Bacon Wrapped Deer Backstrap, also known as Smoked Venison Tenderloin. The backstrap is a popular cut of deer meat that is located on both sides of the spine, and is equivalent to the loin section of a cow or pig. To ensure that the meat is not gamey, it is important to properly trim it and remove all silver skin and sinew.

For this recipe, the author uses his All Purpose blend of Salt, Garlic, and Black Pepper on the outside of the meat instead of a marinade. Thin sliced bacon is then used to wrap the backstrap, ensuring that it fully cooks as the internal temperature reaches medium rare.

The backstrap is then cooked on a smoker or grill with a steady temperature of 275 degrees for 1 to 1 ½ hours. An internal thermometer is recommended to ensure that the meat is rare to medium rare and not overcooked. A finishing glaze is then applied, made from soy sauce, molasses, rice vinegar, brown sugar, honey, minced garlic, minced ginger root, sesame oil, sesame seeds, green onions, and jalapeno pepper. The glaze is heated in a microwave and brushed onto the backstrap when it reaches 125 degrees internal temperature. The meat is then removed from the grill and allowed to rest for 10 minutes before serving.

The recipe can also be used for beef or pork loin with adjustments for temperature. The author recommends giving venison a try and enjoying the outdoors. More barbecue and grilling recipes can be found at The video has 430340 views and 3637 likes, and the HowToBBQRight channel can be found at–MxpGXJ3LVD8KvlNzRlcA.

This post was originally published on 45gaming


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