Xmas Eve bacon wrapped basckstraps

corvettecory

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Dec 27, 2014

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Michigan

• Dec 24, 2016

• #1

So for our Christmas Eve dinner we decided to try something a little different. Gonna roll some smoke on a bacon wrapped venison backstrap. Brined overnight and wrapped this morning. Figuring a couple hrs at 225 with some apple wood (or hickory- haven't decided yet) until IT 140. Probably throw it on the grill REAL QUICK when it's time to eat just to crisp the bacon a bit. Sound about right? Never done one before.

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• corvettecory
• Dec 24, 2016

 

dirtsailor2003

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• Dec 24, 2016

• #2

For our likings 140 would be over cooked. Other than that you are in the ball park.

 

mowin

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May 30, 2015

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upstate ny

• Dec 24, 2016

• #3

Id go by temp, rather then time. I agree 140* then a sear is too hot.
I'd pull it @130* then sear. Should climb to 138* in about 5 min.

Good luck, and merry Christmas. Thumbs Up

 

Last edited: Dec 24, 2016

SmokinAl

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• Dec 24, 2016

• #4

Looking forward to seeing how it turns out!

Al

 

corvettecory

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Dec 27, 2014

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Michigan

• Dec 24, 2016

• #5

It's go time...

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• corvettecory
• Dec 24, 2016

 

corvettecory

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Dec 27, 2014

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• Dec 26, 2016

• #6

End result turned out delicious. Double wrapped in foil when done til it was time to eat then threw on the grill and crisped up the bacon. Perfect. Even the "non-venison" people loved it. Didn't have any pics of it slides because it didn't last that long!

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• corvettecory
• Dec 26, 2016

 

crazymoon

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• Dec 27, 2016

• #7

CC, Looks good, what did your marinade consist of ?

 

corvettecory

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Dec 27, 2014

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Michigan

• Dec 28, 2016

• #8

Crazymoon - I found this recipe online. I halved it since it fully covered the backstraps in a gallon size zip bag.

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• corvettecory
• Dec 28, 2016

 

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Reactions: crazymoon

crazymoon

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• Dec 29, 2016

• #9

CC, Thanks for the recipe!