Cooking Instructions
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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
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 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 (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 10
Immediately remove the meat from the grill once the alarm sounds, and let it rest for 10 minutes.
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