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HowToBBQRight
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Bacon wrapped Deer Backstrap Smoked Venison Tenderloin Recipe
The backstrap is cut off from the upper part of the deer that is between the spine. It’s the same as the parts of the loin from the pig or cow.
If you’re looking for deer’s meat as it is concerned, nothing tastes more delicious than fresh venison backstrap. The backstrap can be cut into steaks just like the beef filet, then slice thinly for pan frying it, or (my preference) keep it as is and smoke or grill.
Start with two complete backstraps made of venison. For any deer meat, make sure that it’s properly trimmed, and by this I mean all the silvery skin and sinew has been taken away out of the flesh. This is where the “gamey” taste comes from the people who associate it with wild animals. When it’s properly cut and packed, deer will never exhibit a “wild taste”.
This recipe is a departure from the marinade, and instead using my All Purpose mix consisting of Salt, Garlic, and Black Pepper on the outside. (The mixture is made up of 2 parts salt 2 parts salt, 1 part Granulated Garlic and 1 part grounded black pepper) Give the backstrap enough of this mixture on all sides.
Then I apply thinly sliced bacon for wrapping the whole backstrap. The best choice is to make use of thin bacon that completely cooks as the temperature inside is at 130 degrees medium rare.
Beginning at one side of the strap, and wrap the bacon in a circle, overlapping every pass. Repeat the process along the length of the backstap. ensure that you overlap each next slice in order to help the bacon remain in place; you can also insert tooth pictures to secure 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. They’re now ready for the smoker.
In order to cook your food, you require a consistent temperature that is 275°. The best option is to use a smoker or grill set up to cook indirect (build your fire on one side and cook on the opposite cool side.)
Once the cooker is up to temperature, add a piece or two of pecan wood. Then add the backstraps to the grill. This will take approximately 1 -1 1/2 hours of cooking. However, I recommend having an internal thermometer installed so that you’re able to keep watch on the temp when it rises. I use a thermoworks DOT thermometer to monitor interior temperature. You can check out my review of the DOT here: http://howtobbqright.com/blog/?page_id=2533
It’s a cut of meat you’ll never want to cook too long. Backstrap should be cooked to medium rare. Anything other than that will spoil the cuts!
Once the straps are between 120 and 125 they’re almost accomplished, and that’s an ideal moment to put on a final glaze. I got a bit of inspiration from my Korean barbecued short rib recipe, and made the sauce in a snap.
This is the dish:
1/2 cup Soy Sauce
– 1/4 cup Molasses
– 1/4 cup Rice Vinegar
2.TBPS Brown Sugar
– 2 TBPS Honey
4 gloves chopped Garlic
– 1 TBPS minced Ginger Root
– 2 TBPS Sesame Oil
– 1 TBPS Sesame Seed
– 3 Green Onions very finely chopped
– 1 Jalapeno Pepper – finely diced
Put all the ingredients into a microwave safe bowl and heat for 2 minutes on high in the microwave. Stir it and let it heat for 2 to 3 minutes. Save some sauce to serve.
As soon as the backstraps have reached 130, drizzle on the glaze, and cook until the internal reaches 130 degrees. Take the meat off the grill once the alarm is sounded, and leave them for 10 minutes. You’ll notice the bacon is completely cooked, browning on the outside while the interior is tender as well as a bit firm. It’s sure to be succulent and delicious. People have told me that this isn’t venison.
This technique can be utilized on beef or pork loin, with a few adjustments in temperature. However, consider venison first and get out there and take in the Outdoors!
For more how-to recipes visit: http://howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: http://howtobbqright.com/bbqshop/
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