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Bacon Wrapped Backstrap
Recipe

14 INGREDIENTS • 10 STEPS • 1HR 30MINS

Bacon Wrapped Backstrap

4.3
3 ratings
As far as deer meat goes, it doesn’t get better than fresh backstrap. Adding in this special glaze and bacon just takes it over the edge.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
As far as deer meat goes, it doesn’t get better than fresh backstrap. Adding in this special glaze and bacon just takes it over the edge.
1HR 30MINS
Total Time
$0.53
Cost Per Serving
Ingredients
Servings
12
US / Metric
Bacon
to taste
Soy Sauce
1/2 cup
Molasses
1/4 cup
Brown Sugar
2 Tbsp
Brown Sugar
Honey
2 Tbsp
Garlic
4 cloves
Garlic, minced
Fresh Ginger
1 Tbsp
Fresh Ginger, minced
Sesame Oil
2 Tbsp
Sesame Oil
Scallion
1 bunch
Scallion, finely chopped
3 scallions per 12 servings
Venison Backstrap
1
Venison Backstrap
All-Purpose Spice Rub
to taste
All-Purpose Spice Rub
Used Killer Hogs The A.P. Rub
or Killer Hogs BBQ Rub
Nutrition Per Serving
VIEW ALL
Calories
98
Fat
3.3 g
Protein
5.5 g
Carbs
12.5 g
Add to plan
logo
Bacon Wrapped Backstrap
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Use Bacon (to taste) to wrap the entire Venison Backstrap (1).
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 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
Season the outside of the bacon-wrapped backstraps with a little All-Purpose Spice Rub (to taste) for a little extra kick in the color department. At this point, they’re ready for the smoker.
step 3 Season the outside of the bacon-wrapped backstraps with a little All-Purpose Spice Rub (to taste) for a little extra kick in the color department. At this point, they’re ready for the smoker.
step 4
For the cooking process, you need a steady temperature of 275 degrees F (140 degrees C).
step 5
Once the cooker is up to temperature add a chunk or two of pecan wood and place the backstraps on the cooking grate. It’s going to take about 1 -1 ½ hours of cooking but I highly recommend using an internal thermometer so you can keep an eye on the temperature as it climbs.
step 5 Once the cooker is up to temperature add a chunk or two of pecan wood and place the backstraps on the cooking grate. It’s going to take about 1 -1 ½ hours of cooking but I highly recommend using an internal thermometer so you can keep an eye on the temperature as it climbs.
step 6
Combine Soy Sauce (1/2 cup), Molasses (1/4 cup), Rice Vinegar (1/4 cup), Brown Sugar (2 Tbsp), Honey (2 Tbsp), Garlic (4 cloves), and Fresh Ginger (1 Tbsp) in a microwave safe bowl.
step 7
Add Sesame Oil (2 Tbsp), Sesame Seeds (1 Tbsp), Scallion (1 bunch), and Jalapeño Pepper (1) to the glaze and heat for 2 minutes in the microwave on high.
step 8
Stir and heat for another 1 to 2 minutes.
step 9
When the venison backstrap hits 125 degrees F (52 degrees C), brush on the glaze and continue cooking until the internal reaches 130 degrees F (55 degrees C).
step 9 When the venison backstrap hits 125 degrees F (52 degrees C), brush on the glaze and continue cooking until the internal reaches 130 degrees F (55 degrees C).
step 10
Immediately remove the meat from the grill once the alarm sounds, and let it rest for 10 minutes.
step 10 Immediately remove the meat from the grill once the alarm sounds, and let it rest for 10 minutes.
Tags
view more tags
Dairy-Free
American
4th of July
Beef
Grill
Lunch
Shellfish-Free
Dinner
Pork
Game Day
Thanksgiving
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