It was g-u-d goooood!
Smoked another backstrap
- Thread starter EastTNHunter
- Start date
Looks great. Tell me about it. What kind of rub?Im guessing you got it mostly done then bacon cheese wrapped?
I marinate a half backstrap for most of the day in Dales. You don't have to do that, as the venison doesn't take up a ton of flavor from it, it's just our preference.
Cook 3-4 pieces of bacon, then cut it into small pieces. Caramelize some diced onion. Combine these with 1/3 of a stick of cream cheese and knead together.
Lay out a bed of raw bacon. Butterfly the backstrap open and cover one side of the inner butterfly with "cracker cut" cheese (or cut block cheese) of your choice. We used Gouda. Cover that cheese with the cream cheese, bacon, and onion mixture. Salt and pepper a bit.
Close the butterflied backstrap at the hinge, then I use a homemade butt rub seasoning (a mixture of brown pepper, paprika, cayenne, and other spices) to sprinkle on the outside of the backstrap. Wrap/lattice the bacon around the backstrap, then sprinkle some more butt rub on the outside.
Place on smoker at 200 degrees for 30-40 minutes, then turn up to 250 and start checking the temperature frequently. Venison is lean so the temperature rises fast. When it gets to about 115-117, open the sear plate and start flipping it every 3-5 minutes to crisp the outside bacon. Total cook time is 45 min to 1 hour.
Pull at 128, loosely wrap in foil and towels, then drop into a cooler for about 45 minutes to rest.
I served it with some baked beans and broiled some asparagus and broccoli to go on the side. Turned out great
Cook 3-4 pieces of bacon, then cut it into small pieces. Caramelize some diced onion. Combine these with 1/3 of a stick of cream cheese and knead together.
Lay out a bed of raw bacon. Butterfly the backstrap open and cover one side of the inner butterfly with "cracker cut" cheese (or cut block cheese) of your choice. We used Gouda. Cover that cheese with the cream cheese, bacon, and onion mixture. Salt and pepper a bit.
Close the butterflied backstrap at the hinge, then I use a homemade butt rub seasoning (a mixture of brown pepper, paprika, cayenne, and other spices) to sprinkle on the outside of the backstrap. Wrap/lattice the bacon around the backstrap, then sprinkle some more butt rub on the outside.
Place on smoker at 200 degrees for 30-40 minutes, then turn up to 250 and start checking the temperature frequently. Venison is lean so the temperature rises fast. When it gets to about 115-117, open the sear plate and start flipping it every 3-5 minutes to crisp the outside bacon. Total cook time is 45 min to 1 hour.
Pull at 128, loosely wrap in foil and towels, then drop into a cooler for about 45 minutes to rest.
I served it with some baked beans and broiled some asparagus and broccoli to go on the side. Turned out great
DoubleRidge
Well-Known Member
That looks delicious!!
