Bacon (to taste)
to wrap the entire
Venison Backstrap (1)
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.
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.
For the cooking process, you need a steady temperature of 275 degrees F (140 degrees C).
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.
Soy Sauce (1/2 cup)
Molasses (1/4 cup)
Rice Vinegar (1/4 cup)
Brown Sugar (2 Tbsp)
Honey (2 Tbsp)
Garlic (4 cloves)
Fresh Ginger (1 Tbsp)
in a microwave safe bowl.
Sesame Oil (2 Tbsp)
Sesame Seeds (1 Tbsp)
Scallions (1 bunch)
Jalapeño Pepper (1)
to the glaze and heat for 2 minutes in the microwave on high.
Stir and heat for another 1 to 2 minutes.
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).
Immediately remove the meat from the grill once the alarm sounds, and let it rest for 10 minutes.