Xmas Eve bacon wrapped basckstraps

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corvettecory

Newbie
Original poster
Dec 27, 2014
23
13
Michigan
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.
 
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:
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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