Bacon-Wrapped Venison Backstrap Smoked on a Pellet Smoker
Ingredients:
- 2 pounds of venison backstrap
- 10-12 slices of bacon
- 2 tablespoons of olive oil
- 2 tablespoons of your favorite dry rub or seasoning blend
- Wood pellets (such as hickory or apple) for smoking
Instructions:
1. Preparing the Venison Backstrap:
- Trim any silver skin or excess fat from the venison backstrap.
- Brush the backstrap with olive oil to help the seasoning stick.
- Season the backstrap generously with your favorite dry rub or seasoning blend, ensuring it is evenly coated.
- Let the seasoned backstrap rest at room temperature for about 30 minutes to allow the flavors to infuse.
2. Preparing the Pellet Smoker:
- Preheat the pellet smoker to 225°F (107°C) using your desired wood pellets for smoking. Hickory or applewood works well with venison.
- Make sure you have enough pellets to maintain a steady temperature throughout the cooking process.
3. Wrapping the Backstrap with Bacon:
- Lay the bacon slices on a clean surface, slightly overlapping each other.
- Place the seasoned venison backstrap in the center of the bacon slices.
- Wrap the bacon tightly around the backstrap, securing it in place. You can use toothpicks if needed.
4. Smoking the Bacon-Wrapped Venison Backstrap:
- Place the bacon-wrapped backstrap directly on the smoker grates, making sure there is enough space around it for the smoke to circulate.
- Close the lid of the smoker and let it cook for approximately 1 to 1.5 hours, or until the internal temperature reaches your desired doneness. Aim for medium-rare to medium, which is around 130°F to 145°F (54°C to 63°C).
- Use a meat thermometer to monitor the internal temperature and avoid overcooking.
5. Resting and Slicing:
- Once the bacon-wrapped venison backstrap reaches the desired doneness, remove it from the smoker.
- Allow the backstrap to rest for about 10 minutes before slicing. This helps the meat retain its juices and ensures a tender result.
- Carefully remove the toothpicks if used, and slice the backstrap into medallions of your preferred thickness.
6. Serving:
- Arrange the sliced bacon-wrapped venison backstrap on a serving platter.
- Serve it as an appetizer, main course, or alongside your favorite sides.
- Enjoy the smoky, juicy, and flavorful bacon-wrapped venison backstrap straight from the pellet smoker!
Note: Cooking times may vary depending on the size of the backstrap and the desired level of doneness. It's always best to use a meat thermometer to ensure the perfect result.
