Smoked Venison Backstrap Recipe

🧂 Ingredients

• 2 pounds venison backstrap

  or tenderloin, fresh or thawed
• 5 oz. thick cut bacon slices
• 1 teaspoon celery salt
• 1 teaspoon garlic salt
• 2 teaspoon Spanish paprika
• 1 teaspoon onion powder
• 1 Tablespoon brown sugar

Instructions

• 1 Trim off any excess silver “skin" on the backstrap.  Season all sides of the
  meat with the salt, paprika, onion powder and brown sugar. Cover and rest the
  meat two hours in the refrigerator.
• 2 Before cooking, halve your bacon and place the strips on top of the tenderloin
  using toothpicks pieces.
• 3 Set your smoker (or oven) temperature to 225˚ F and place your tenderloin in the
  center.
• 4 After the first 45 minutes of cooking, check your internal temperature. Check
  again every 15 to 30 minutes until you reach the desired internal temperature of
  140-145˚ F. (Check the temperature every 5 minutes when you're getting close to
  the temperature.)
• 5 When at temperature, remove the backstrap from the grill promptly.  Wrap the
  tenderloin in tin foil and place it in a closed empty cooler for 30 minutes.
  After the meat has rested, you’re ready to slice and enjoy!

Nutrition Info