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RECIPE
14 INGREDIENTS 10 STEPS 1hr 30min

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.
Bacon Wrapped Backstrap Recipe | SideChef
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.
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/
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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/
1hr 30min
Total Time
$0.37
Cost Per Serving

Ingredients

Servings
12
US / METRIC
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
or Killer Hogs BBQ Rub
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
98
FAT
3.3 g
PROTEIN
5.3 g
CARBS
12.5 g

Cooking Instructions

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Step 1
Use Wright® Brand Smoked 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 (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 (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 (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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Nutrition Per Serving
Calories
98
% Daily Value*
Fat
3.3 g
4%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
3.4 mg
1%
Carbohydrates
12.5 g
5%
Fiber
0.4 g
1%
Sugars
10.7 g
--
Protein
5.3 g
11%
Sodium
587.6 mg
26%
Vitamin D
--
--
Calcium
34.4 mg
3%
Iron
1.6 mg
9%
Potassium
182.4 mg
4%
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