Had fresh backstrap and tenderloin in the freezer, a little time and fuel so thought I'd give it a go. Rubbed the meat with SPG then practiced on my bacon wrapping,,,,and obviously need more practice ! Dusted the bacon with Meat Church Honey Bacon rub and set temp at 250. Left them alone for 1 1/2 hrs and IT was at 130. Was not satisfied with the texture of the bacon so bumpted the temp up to 400. Turned them a couple of times and they turned out better than expected. Bacon had a good bite and venison was med rare and juicy. Sorry still working on my pic skills too !
