Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining
How To Cook Bacon Wrapped Backstrap - How To Cook. Continue doing this down the length of the venison backstrap. If you want to go by temp, the recommended minimum temp for doneness of venison is 145°f, though many folks push it to 160°f.
Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining
Wrap the tenderloin in 4 to 5 pieces of bacon; Transfer steaks to a cutting board and cover. Use toothpicks to hold the bacon in place if needed. Tips on cooking bacon wrapped venison bites: He is bringing into the big dog eats kitchen a deer tenderloin!!! Pat the venison dry before marinating and again before wrapping in bacon. Remove the backstrap from the bag with tongs and lay it on the grill over direct heat. Insert a toothpick to hold the bacon in place. Remove the meat from the refrigerator and let it come to room temperature once the venison has marinated and you’re ready to grill. Marinate for no longer than 2 hours.
Marinate for no longer than 2 hours. Repeat this process until the entire length of the tenderloin is covered. For even cooking and browning, cook the bites on a wire rack over a rimmed baking sheet. If you want to go by temp, the recommended minimum temp for doneness of venison is 145°f, though many folks push it to 160°f. Sprinkle the bacon with a bit of pepper or your choice of spices, if desired. Remove the meat from the refrigerator and let it come to room temperature once the venison has marinated and you’re ready to grill. Insert a toothpick to hold the bacon in place. Use an instant read thermometer to check. He is bringing into the big dog eats kitchen a deer tenderloin!!! Let rest for 5 minutes, while internal heat continues to cook the meat. Start at one end of the strap and roll the bacon around overlapping each pass.
