Author Topic: Bacon Wrapped Venison Backstrap  (Read 1636 times)

mmiaff3666

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Bacon Wrapped Venison Backstrap
« on: January 08, 2015, 06:21:16 PM »
Just completed my first smoke of bacon wrapped backstrap in my new #2. I soaked the venison backstraps in a 50/50 brine solution of salt & sugar for 4 hours. After soaking I removed them from the brine and allowed them to come up to room temperature. I rubbed them with Jeff's Naked Rib Rub and wrapped them in bacon. I put 4 ounces of hickory in the smoker box, filled Miss Lilly's Flavor Savor with apple juice, and smoked them at 225 until the internal temperature on my Maverick ET-733 reached 140. This by far is the best backstrap I have ever eaten. The kids said it was phenomenol and are already asking when I' m making it again. Give it a try, you won't be disappointed.
« Last Edit: January 08, 2015, 08:27:37 PM by mmiaff3666 »
Matt from Maryland

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Re: Bacon Wrapped Venison Backstrap
« Reply #1 on: January 08, 2015, 07:38:08 PM »
Sounds awesome, Matt!  Pictures would give us something to drool over, though! ;)
Tony from NW Arkansas
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mmiaff3666

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Re: Bacon Wrapped Venison Backstrap
« Reply #2 on: January 08, 2015, 08:31:14 PM »
Tony I appologize for not posting pics. Next time I make them I will post pics. The backstraps disappeared to quickly to get a pic this time!
Matt from Maryland

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Re: Bacon Wrapped Venison Backstrap
« Reply #3 on: January 08, 2015, 09:34:20 PM »
You're new, Matt, so you get a "pass" this time. ;) ;D   We do love pics around here!
Tony from NW Arkansas
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allmann

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Re: Bacon Wrapped Venison Backstrap
« Reply #4 on: September 28, 2015, 08:11:35 AM »
I know this is an old post, but do you remember a round about time it took to get to the desired temp?
Kevin
Lacey NJ

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Re: Bacon Wrapped Venison Backstrap
« Reply #5 on: September 28, 2015, 10:08:53 PM »
Matt??  You still there?  We haven't heard from you in awhile!  Come back, Matt! :(   Kevin, we haven't heard from this poster since 1/11/15, so he may not be around.  Walt would definitely know the answer you're looking for!
« Last Edit: September 28, 2015, 10:10:29 PM by DivotMaker »
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!