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Bacon Wrapped Backstrap - OH SO GOOD


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Deer season is upon us once again and the bounty has been plentiful!  I normally covet the backstrap and only cook a small amount at a time, but this year we have plenty and the season has just begun.  So I took a backstap, marinaded in milk for 24 hours (to get the gaminess out).  Rinsed and seasoned with Salt, Pepper and Garlic and wrapped in thin bacon - HOWEVER - next time - I will precook the bacon a little beforehand - I wanted it more crispy.  I seasoned the bacon with Tony C's and a bit of Paprika and tossed it on my KJ at 275 indirect.  (might try direct next time) USED a PROBE - cooked till 128 and glazed with a soy/brown sugar/garlic/ginger/sesame oil/honey/green onion/vinegar mixture and cooked till 135, foiled and rested.  - Honestly I would have liked it a little more done - but was afraid to overcook it.  It was pretty amazing.

Happy hunting friends.

IMG_9396.JPG.jpeg

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Looks great!! I tried bacon on my last back strap a month ago and couldn't get the bacon to "set" in the wrapped position so I tried to turn it over and it fell off. Next one I'll use toothpicks to hold it in place. Is that what you used?


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Great cook TGCG! Our Gun Deer season opens Saturday.  As much as I love venison, I don't do a lot of it on the Kamados, due to it's intense leaness, but when I do I always incorporate bacon. That's a great looking loin. Must people I know tend to overcook venison. You get it!!!

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I had videoed the process and for some reason the section where I did the wrapping, the most important part, didn't record.  Here are a few shots of it - if you can see what I mean by barely overlapping the bacon and having it very tight.  
IMG_9815.JPG


Thanks for posting these pics. I'll try it again with the next backstrap.


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