Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Malcom Reed HowToBBQRight

For more barbecue and grilling recipes visit: howtobbqright.com/
Bacon Wrapped Deer Backstrap | Smoked Venison Tenderloin Recipe
The backstrap is cut from the top of the deer located on each side of the spine. It’s equivalent to the loin section off a cow or pig.
As far as deer meat goes, it doesn’t get better than fresh venison backstrap. You can cut it into steaks just like beef filet, slice it thin for pan frying, or (my personal favorite) leave it whole and smoke or grill.
I start with 2 whole venison backstraps. With any kind of deer meat you want to make sure that it’s properly trimmed, and by that I mean that all silver skin and sinew is removed from the meat. This is where the “gamey” taste comes from that some folks associate with wild meat. If it’s been properly trimmed and packed deer should never have a “wild taste”.
For this recipe I’m skipping the marinade and using my All Purpose blend of Salt, Garlic, and Black Pepper on the outside. (The ratio is: 2 parts salt, 1 part Granulated Garlic, and ¼ part ground black pepper) Give the backstrap a good dose of this mixture on all sides.
Next I use thin sliced bacon to wrap the entire backstrap. You want to use thin bacon, so that it fully cooks just as the internal temp is reaching medium rare 130 degrees.
Start at one end of the strap and roll the bacon around overlapping each pass. Continue doing this down the length of the backstap, Be sure to overlap each new slice to help the bacon stay in place; you can also insert tooth pics to hold if needed.
Season the outside of the bacon wrapped backstraps with a little Killer Hogs BBQ Rub - howtobbqright.c... - for a little extra kick in the color department. At this point they’re ready for the smoker.
For the cooking process you need a steady temperature of 275 degrees. You can use any smoker or grill set up for indirect cooking (build your fire on one side and cook on the opposite-cool- side.)
Once the cooker is up to temperature add a chunk or two of pecan wood and place the backstraps on the cooking grate. It’s going to take about 1 -1 ½ hours of cooking but I highly recommend using an internal thermometer so you can keep an eye on the temp as it climbs. I use a thermoworks DOT thermometer just for monitoring internal temperature. You can check out my review of the DOT here: howtobbqright.c...
This is one cut of meat you don’t want to overcook. Backstrap is best cooked rare to medium rare; anything else is just ruining great cut!
When the straps hit 120-125 they’re getting close to being done, and this is just the right time to apply a finishing glaze. I took a little inspiration from my Korean grilled short rib recipe and mixed up a quick sauce.
Here’s the recipe:
1/2 cup Soy Sauce
1/4 cup Molasses
1/4 cup Rice Vinegar
2 TBPS Brown Sugar
2 TBPS Honey
4 gloves minced Garlic
1 TBPS minced Ginger Root
2 TBPS Sesame Oil
1 TBPS Sesame Seed
3 Green Onions finely chopped
1 Jalapeno Pepper - finely diced
Combine these ingredients in a microwave safe bowl, and heat for 2 minutes in microwave on high. Stir and heat for another 1-2 minutes. Reserve some of the sauce for serving.
When the backstraps hit 125, brush on the glaze and continue cooking until the internal reaches 130 degrees. Immediately remove the meat from the grill once the alarm sounds, and let them rest for 10 minutes. You’ll notice the bacon is fully cooked and brown on the outside and the inside is pink and a little firm. I guarantee it’s tender and juicy. I’ve had people swear that it’s not venison.
This method can also be used on beef or pork loin with some adjustment for temps, but give venison a try and get out there and enjoy the Outdoors!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.c...

[@colinroberts47]

It's cool to re-watch these old videos and see how far you've come

[@greavous93]

about 25 years ago I was one of those guys who asked how someone could kill such a pleasant animal. Then one day I was invited to a dinner with chicken fried backstrap, cheesy green beans, mashed taters and Shiner Bock beer. That was also the year I bought a Rem700 and the Texas Super Combo hunting license and learned to put meat on the table! Meat doesnt come from styrofoam trays ya know....

[@whoisjohngalt11]

There's no better death in the wild than a one that comes from a responsible hunter. In general, it's clean and quick for the animal. Beats being chased through the woods and eaten alive by a pack of coyote.

[@DarkSentencer]

Got my 700 in .308 last year!

[@channeellll7623]

30 years ago you were a woman!

[@d_a_shikyps4404]

I love how you evolved from this video to your newest one. Growth

[@Brickcity1776]

One of my favorite aspects of your videos is that your competition smoking/barbecuing background always shines through in whatever you're making. So whenever I follow one of your methods for cooking something, it comes out looking like I have years of professional barbecuing under my belt. Thanks for letting us piggyback off your hard work and helping us to look like pros!

[@howtobbqright]

Brickcity1776 thanks. appreciate it!

[@stevenblackowiak2276]

I just tried this recipe and it was the best venison back straps I have ever had. So tender and juicy with a fantastic flavor. Thanks so much for sharing your recipes, love your videos!

[@howtobbqright]

Steven Blackowiak glad to hear it. This is one of my fave recipes. It's very good.... if you are lucky enough to have some venison backstop.

[@jusnuts1443]

+HowToBBQRight Malcom Reed Tenderloin, backstrap...I just call it GOOOOOODDD! Thanks for the vid. I GOTTA get me a smoker!

[@SoDak_JD]

Worked great for my elk backstraps as well! Thanks for the recipe!

[@MrFivehole77]

Just brought home the first deer of the season, and this will surely be the first recipe of the season to. BACON and VENISON can't go wrong with that. Thanks brother

[@aj8847]

Tried this recipe last night and it turned out awesome!!! Normally I make kabobs out of the back strap cut into cubes and wrapped in bacon, then marinated in soy sauce and garlic powder with peppers and onions.....this was definitely a nice change! Melted in your mouth!

[@michaelrichardson7170]

Malcom, I just wanted to say thanks for all of your videos. I have learned a lot from you. I appreciate the fact that you clearly illustrate how to do any all types of BBQ. Keep it up man. I buy your products, and hopefully will get to one of your classes soon. I will miss the next one as I will be out of the country, but I will get in one eventually. I really did want to go to the whole hog session, but I will have to miss. Thanks for all your recipes!!

[@howtobbqright]

Michael Richardson Thanks, appreciate it!

[@namronkidder3326]

Gotta say thanks. Tried this recipe this weekend. I've ate venison probably 30 different ways. this was the best I've ever ate. & the loins were off a big ol' 12 point buck & they were melt in your mouth tender. Thanks!

[@matthewkennedy2597]

Hey man just wanted to let you know, I came across your channel while I was searching how to smoke ribs on a gas grill. I’ve watched countless videos of yours, and you’ve inspired me. I bought a smoker today for the first time and plan on doing some “real” smoking this coming weekend. Great work, keep it up man.

[@jusnuts1443]

I was lucky this past fall and put 2 big does in the freezer. Mom-in law asked me beforehand if I got an extra deer to work one up for her (steaks, roasts, burger). I worked an entire deer up for her and Dad-in-law. They said they did a roast in the crock pot and it was awesome. I told them to give thanks to God. I only made the cuts. Deer are beautiful animals. But...So darned delicious. And healthy!!

[@kh44magnum17]

This is an outstanding recipe I tried it last week and the family loved it. This will definetely be on the menu for my superbowl party next month.

[@5222k]

Man you have come a long way sir and your outdoor kitchen now is amazing. However, this is still one of my favorite videos of yours! Keep it up your videos have taught me so much.

[@mariorivera6609]

Hey this was a great easy way to prepare the dear blackstrap. I used a offset smoker. Didn’t take too long, got them to a good temperature and the meat came out delicious. Thanks for sharing.

[@gkdeel2172]

Fantastic! My wife generally is not a venison fan, but she loved this backstrap recipe.

[@bobbot2881]

+gkdeel2172 backstrap is to be salted and sliced thin and cook with eggs and potatoes

[@brianv9567]

people who are against hunting have never tried backstrap. fact.

[@jusnuts1443]

+Brian Verso People who are against hunting have never eaten anything GOOD yet!

[@MrReav13]

People who are against hunting like other men

[@trevroat3015]

Brian V people against hunting are just retarded

[@ppainterco]

"Vegetarian" is a Iroquois word for "lousy hunter".

[@friedrice69]

Had it last night. Soooooo good

[@candelariosanchez273]

I did my venison back strap bacon wrap just the way you showed and it was a big hit among family and friends thanx for showing us how!

[@Angry-Harry]

If you hunt for racks and trophies it's probably because you are not a very good cook. This is a life-changing recipe. It absolutely produces the most amazing flavor many of you will ever have on any cut of meat, bar none. Right there with a Wagyu ribeye from a top chef in my opinion. This is what it's all about boys and girls. Follow the instructions and give this one a try. And you can use this glaze on any meat or any cut of deer and it's just going to be outstanding. I can't thank you enough for posting this.

[@brianweis6425]

i just wanted you to know that i love your videos and i bought your rubs and made a venison loin this weekend on the smoker and it was amazing thank you

[@jusnuts1443]

I did a bacon wrapped deer backstrap this year. Oh dear! Or Oh Deer! Man, that's so good! I got a buck and a doe during rifle season. Now, I'm motivated to get another one in the late muzzleloader season just to get some more backstap to grill up the same way! That's powerful good!

[@gregeliason2536]

A very fine recipe! i normally butterfly my 'straps , marinade and wrap in bacon. but after viewing this vid, i see why you keep the 'strap whole and cook according to recipe. Thx for sharing !!!

[@chickengreasemcghee7268]

Dude, I love your videos and recipes. Great job, keep kicking ass and I will keep watching

[@brandonfalcon9348]

Thank God I'm a country boy. Gonna try this recipe. Thank you, sir.

[@jasonzimmerman288]

love this recipe man. cooked it several times over the last 2 yrs. tried something a little different tonight though. Hormel has this new black label jalapeño rubbed bacon, so i tried it and left out the jalapeños in the glaze....came out pretty darn good. thanks for the recipe

[@realryandugger]

How come so many people call back strap tenderloin? Its a loin but is not a tenderloin. Tenderloin comes off the inside of the cavity, back straps come off the outside along the backbone. Looks good though.

[@matthewrichard8083]

I understand non hunters/butcher types but this guy should know better

[@johnirwin847]

we call inner loin preacher meat or the sweet meat

[@namronkidder3326]

We call em the strips of heaven

[@SilveradoHD93]

This gets on my nerves more then anything. I get on here and see tenderloin recipes and think "oh a new one" until you realize its a backstrap recipe. People need to stop with the bacon wrapped back strap recipes. Yes they are good but their all the same

[@joebob4609]

The inner we call biscuit steak in Alabama.

[@Gquebbqco]

That looks absolutely Delicious - Nice job Malcom!

[@gregeliason2536]

I've always butterfly-ed and did a similar process. But leaving the sacred 'strap whole is an ingenious idea! Thx for posting!!!

[@donbosse6382]

Fantastic video my friend. Just got back from the OxRanch outside of Uvalde, TX. where we took a beautiful Eland, several bucks and do. I have friends coming over for dinner tomorrow evening and plan on trying this with some of our backstrap. Thanks for the video. Fantastic!

[@philiptallman4114]

Tried this today, and oh my goodness! Both back straps were gone in 15 minutes. I will be using this again! Thank you for posting!

[@FruitfulForest77]

Got to love Back Straps! I usually cut into cubes, then cook in cast iron pan hot & fast with butter & garlic... But I got to give this a try. Another GREAT video! KEEP UM COMING!

[@howtobbqright]

BIG DAWG'S BBQ Yeah, I cook them like that too. But smoking them whole is a whole new world.

[@ronhart8857]

Great job grilling the backstraps, excellent recipe

[@oofogman420oo2]

Deer seasons coming up I'll be using this recipe very soooon!!!!

[@mkseller]

I can not wait to try this recipe! I'm always looking for new ways to Cook game. Thanks!

[@czoubek]

Man.... Some awesome stuff in this video! That glaze sounds amazing. I am just getting into smoking and kept a ham for this purpose. Sounds like this might be the recipe! Thanks for the video. I learned a lot.

[@howtobbqright]

Chris Zoubek The glaze it really good. Works really well on venison and beef.

[@BlackCobra331]

Made this recipe probably the best backstrap I've had and I've made alot of them

[@0211Josie]

man, you nailed that. totally loved that tenderloin and cookin it on a uds is the best. really appreciate these vids man. thx - Travis

[@acbigal]

I made this and it was absolutely amazing but I used a electric smoker and it took well over 4 hours to get it up there. I'm making it again today and I'm going to try to close my vent up some and see if I can get it done quicker. I made have also messed up cause I left them in Worcestershire sauce over night.

[@danimalscreationsandadvent8049]

I used this recipe to cook up a backstrap for my dad and I tonight, and we both loved it!!! I cooked it on the grill since I don't have a smoker and it came out great. Being the first time I've cooked a backstrap on the grill I ended up letting it go a few minutes too long, but was still good and tender. To avoid flare-ups, I made a foil boat to cook it on, and dipping in the captured juice made it that much better! I'm curious, how long would the leftover glaze be good to keep in the fridge? Would freezing it be an option? Love the videos and recipes, keep it up!

[@bronzo1217]

Im watching a video from 2015 after seeing all your recent stuff. Bro you made it!

[@KFieLdGaming]

Well, now I know what I'm cooking with my first doe I take this year. I usually take the backstraps, and cut most of them into thinly sliced cutlets. They kind of just melt in your mouth with how tender they are. A little oil, minced garlic, salt, pepper, that's all they really needed. I've been kicking around the idea of buying a barrel smoker. I think I'm gonna do it.

[@MyREDTAIL]

I am trying some Venison Hearts,? For the First time also,? After throwing them out for all of these years.? Until one of my Hunting Buddies,? Talked me into trying one this year.? That if the Heart is not shot out .?

[@upstateangler9546]

MyREDTAIL I love to fry them fresh better than the back straps

[@waynusp1664]

To save lots of time, place a sheet of clingfilm down, lay the bacon out, slightly over lapping each piece, then wrap the whole strap in one go using the film as a roller , takes practice but works a treat and its wrapped to sit for a while as well! good vid mate.

[@Spiceologist]

Looks great! I've never prepared them this way. I'll have to try it.

[@MrAtaripitbull]

First off, fantastic recipe ! I did it exactly as your video said and it came out great, except I will definitely marinade my venison overnight before I do everything else. My kid's only complaint is that in the thicker sections of the venison, it had almost no flavor, so I'm hoping a marinade with help with that, otherwise they liked it.

[@aware3218]

Looks great. Just ordered some of your BBQ rub. Don't tell anyone this Texas guy ordered BBQ rub from a guy "up North", but I enjoy your videos and wanted to support what you do.

[@howtobbqright]

aware3218 Thanks, I appreciate it. But I'm in Mississippi. I'm the guy "out east"

[@michaelwenkman5719]

Malcom- love your clips man. I talk to dudes all over the midwest about the stuff you post. Do you have anything for a smoked venison roast? Or perhaps any other tasty way you like to make em? Thanks man, keep up the good stuff!

[@rossmomany3033]

This recipe is awesome! Simple to make and I have had lots of compliments on this. I have perfected how I cook this also

[@keepitfair9]

OUTSTANDING! That looks amazing, and OMG perfect as usual....GREAT VIDEO!!!

[@psychosooner1]

My wife is a venison addict. Good problem to have, hunt to my hearts delight.

[@mel_2506]

Gonna have to give that one a try brother... Bet it would be good on the inside tender too!

[@MotoRoUsa]

I've never salivated as much as I did watching this video. Can't wait to try it! Great video!

[@andrewwolfe8742]

I'm gonna try this, but I am going to try a weave of bacon. If you have ever made "bacon explosion" (Google it) that can really not only add the secondary flavor but give a good construction to it that will encompass that backstrap in a good way. Can't wait to try it. Moreover, can't wait to get out in the field and start hunting! Good job man!

[@tommyrutledge4654]

Ok, I'm trying this now. Bacon wrapped and ready to go!!

[@quiksilver386]

That looks really good!! I'm going to try it on my backstraps! Thanks for the video 👍

[@russellyeley2561]

Can't wait to try it!

[@brandonparks1501]

Nice video, really enjoyed this!

[@1gooseslayer]

Thank you Malcom! This was a awesome recipe!

[@stevediller8269]

Good job , have to try it , looks yummy

[@brandond5209]

Great video. As a deer hunter from Georgia I love venison and especially backstraps. Do you have plans for your barrel smoker?

[@uvcoach42]

You are the MAN!! Thanks for sharing your forte' do your neighbors ever climb your fence and try to get at these? lol

[@jayman5628]

Man your such a good cook taste so awesome 👍

[@harvbegal6868]

This makes me want to start hunting again.

[@whyme3286]

Doing this tonight with a pork loin, thanks Malcom!

[@Nomogizmo111200]

Looks great!! I never eaten venison before gotta try it one of these days

[@HawkeyeNation19]

Get to it! You're missing out. Deer jerky, deer sausage, and that awesome piece of bbq that you just saw in the video.

[@darrylmartell4784]

nice ... wonderful looking back straps .. definitely trying this

[@SmokedReb]

Awesome recipe, you had me at bacon wrapped!

[@TheNick508]

could you please do a quick video on your drum smoker, from what I can see it looks pretty cool

[@howtobbqright]

+TheNick508 I've got a lot of info on the UDS here: howtobbqright.com/udssmoker/

[@bigtardoin4007]

HowToBBQRight Malcom Reed, Hey Maicom, my name is Malcolm Todd Ardoin from south Louisiana and I enjoy your cooking videos. I love to hunt, kill, and cook wild game. Keep the vids coming I enjoy the pointers.

[@judgeovyoursoulvo8685]

Why, oh why did I watch this as soon as I woke up ? Other people are going to find me difficult to be around today until I get some beautiful meat like this IN MY BELLY !!!

[@mystic4192]

Can I come over for dinner? That looks SO good!!!

[@howtobbqright]

Robert Scott it was good.

[@michaelpfister4278]

I have an electric smoker and the backstrap was done in less than 30 minutes. Thus, the bacon did not cook enough. The sauce was great.

[@Duker444444]

Great recipe!

[@livingidoutdoors941]

I am assuming this would work the same for Elk backstrap. May just have out out one of these for the SB. Thanks for all the great vids.

[@howtobbqright]

LivingIDOutdoors Yeah, it would work for Elk. It would be excellent.

[@FGYT1]

Maybe USA thing but back strap is not tenderloin its just Loin . Tenderloin is from inside the carcass and does little or no work so is very tender hence the name (called Fillet on Beef)

[@j.oakley9588]

Help! I'm about to do this, but I only have a small portion of the backstrap (just for me) for experimentation. How long am I looking at here? About 30 min or so? Thanks.

[@worshipleader5933]

Good look bro...eat on!

[@yeatts134]

this looks so amazing!!!!!

[@mike02439]

No deer has enough backstrap !

[@steele829]

Thank you for sharing I just cooked fried backstrap good

[@djones7571]

It the bacon cooked at 135 degrees? It looks really raw. Venison looks good though

[@CR-vn3gp]

Wow! Outstanding recipe and results. Thanks so much for the post.

[@mattharris2620]

looks delicious great job

[@48796gbf]

The dish on which first-class venison is wound with bacon is wonderful!

[@marcbanister8183]

My nephew just called me as he killed a deer this morning- Doing a hind qtr and also this recipe for tomorrow GT vs. UGA game. Thanks Malcom good stuff!

[@billycarter1911]

Great Video

[@PacificNorthwestBowhunting]

Good stuff Malcom!

[@tserfass9]

nice video I am deff going to try this soon.

[@crisworkizer1523]

Nice cook Malcom.since I dont have deer out here can I do the same recipe using a Pork tenterloin ?? or which cut of do you reccomend as a substitute ??

[@howtobbqright]

Cris Workizer I would use a beef tenderloin. That will be the closest thing you can get for this recipe. And your internal temps would be closest to beef too.

[@kkkkka]

Nice!!! a must try for me

[@travisharrison3202]

any videos of smoked venison roast or any recipes

[@tcdrudin9089]

OMG ime salavating. Love it dude!

[@HeadtoTailBBQCooking]

Looks amazing

[@hurndaddy2]

All i have is a gas grill would i cook them on direct heat or on the top rack

[@tomhogue3921]

Great Work

[@carolinaoverload327]

Dang that looks delicious!

[@jeffgoldblum2336]

you never stop amazing me good job

[@bengendron2713]

If you had any 1 thing to cook venison with in a pan what would it other than a seasoning

[@kyleschornick7338]

Thought about trying the burbon butter glaze(from the steak house chops video) with these?

[@fargknob]

Adwesome recipe....thanks

[@dukainmanning7246]

Damn that looks good!!!!!!

[@shaqfu9925]

just wondering about the pink color of the meat did you brine/ cure this?

[@devinthomas4866]

135 degrees, medium rare