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Bacon Wrapped Backstrap Recipe Backstrap recipes, Fresh ham, Bacon

Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of the backstrap. Smoke until it reaches about 135°F, which should take between 2 and 4 hours.

Smoked Bacon Wrapped Venison Backstrap with Honey Ginger Glaze The

Sprinkle with Montreal steak seasoning and garlic to taste. Heat smoker to 225-250 degrees, then add a handful of your favorite hardwood chips in an unsealed foil pouch. Smoke venison tenderloins over indirect heat until the meat's internal temperature reaches 100-110 degrees. Then wrap venison with thinly sliced bacon (held in place with.

BaconWrapped Venison Backstrap Roast Grits and Gouda

Heat Control - Once the meat is ready to go on the grill, turn the temperature down to a medium-low heat. Place the backstrap on the grill and close the lid. Cook & Flip - Cook the backstrap for 8-10 minutes on each side, turning once. Check - Use a meat thermometer to see if the backstrap is done.

Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining

For more barbecue and grilling recipes visit: http://howtobbqright.com/Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin RecipeThe backstrap is cut fr.

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Instructions. Trim off any excess silver "skin" on the backstrap. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Rest the meat for at least a couple of hours in the refrigerator. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces.

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Instructions. Line a baking sheet with foil and then place a grill rack over it. Put your pork tenderloin on the grill rack and lightly season all sides of the pork tenderloin. Using toothpicks to keep the bacon secure, wrap the entire pork tenderloin with bacon. Smoke the pork tenderloin at 225 degrees for 30 minutes.

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Unless you are taking down monster bucks, the backstrap should warm up to room temperature during the prep process so no need to have it sitting around extra killing time waiting on the smoker to hit 225 degrees Fahrenheit. Make sure you get a good coating all over then wrap the backstrap with some quality thick cut bacon.

BBQ Smoked Pork Tenderloin Wrapped in Bacon Recipe

Flip it over and season the bottom as well. Step 3: Wrap bacon slices around each of the backstraps. I used four bacon slices for each piece. Secure the bacon with toothpicks. Step 4: Carefully place bacon-wrapped backstraps directly on the grill grate of the pellet smoker, seam side down.

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Cooking Instructions Hide images. step 1. Use Bacon (to taste) to wrap the entire Venison Backstrap (1). step 2. Start at one end of the strap and roll the bacon around overlapping each pass. Continue doing this down the length of the venison backstrap. step 3.

Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining Deer

Season with AP rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Place each backstrap on a wire cooling rack and set on the smoker. Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.

BaconWrapped Venison Backstrap Roast

Smoke the Backstraps. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side, toss a large chunk of the pecan wood onto the coals, and cover the grill. Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature.

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Aim for a low temperature around 200 to 225℉. Remove the venison for at least 30 minutes before you plan to cook. Pat dry with paper towels and preheat a large skillet over very high heat and add the beef tallow. Once melted, sear the venison for about 30 seconds on each side until it's golden brown on the outside.

Bacon Wrapped Backstrap

Lay the bacon strips next to each other, then put the backstraps crosswise over the strips. Wrap the backstraps in bacon, place seam side down on a wire rack, and season with the BBQ Rub. Cook. Set the rack on the smoker, and cook until the internal temperature reaches 130°F (54°C) or your desired doneness, about 30 minutes.

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Stir and heat for another 1-2 minutes. Reserve some of the sauce for serving. When the backstraps hit 125, brush on the glaze and continue cooking until the internal reaches 130 degrees. Immediately remove the meat from the grill once the alarm sounds, and let them rest for 10 minutes.

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Use the last 2 tablespoons of rub to cover the bacon. Place the backstraps in your smoker, and smoke at 350 degrees for about 30 minutes. When the internal temperature has reached at least 130 degrees, remove from the smoker. Allow the backstrap to rest for 10 minutes. Then cut into serving portions and enjoy!

A Bacon Wrap Keeps Smoked Venison Backstrap Rich And Juicy Recipe

Marinate a one-pound venison or pork tenderloin in 1/4 cup Teriyaki sauce. Wrap the tenderloin in 4 to 5 pieces of bacon. Cook in the air fryer on a rack at 375 degrees for 12 minutes; turn over. Cook another 3 to 4 minutes depending on desired degree of doneness. Use an instant read thermometer to check.