RECIPE
14 INGREDIENTS10 STEPS1HR 30MIN

Bacon Wrapped Backstrap

4.3
3 Ratings
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How to BBQ Right
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.
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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 30MIN

Total Cooking Time

14

Ingredients
How to BBQ Right
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
to taste
1/2 cup
1/4 cup
Molasses
1/4 cup
Rice Vinegar
2 Tbsp
Brown Sugar
2 Tbsp
4 cloves
Garlic , minced
1 Tbsp
2 Tbsp
Sesame Oil
3
Scallions , finely chopped
1
Venison Backstrap
to taste
Killer Hogs The A.P. Rub
Killer Hogs BBQ Rub
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Directions

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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
Season the outside of the bacon wrapped backstraps with a little Killer Hogs The A.P. 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.
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) , Scallions (3) 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, brush on the glaze and continue cooking until the internal reaches 130 degrees F.
Step 10
Immediately remove the meat from the grill once the alarm sounds, and let it rest for 10 minutes. Serve and enjoy!

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