Smoked Bacon Wrapped Venison Back strap
Marinade
½ cup Extra-virgin olive oil
¾ cup soy sauce
½ cup freshly squeezed lemon juice
¼ cup Worcestershire sauce
2 ¼ teaspoons sea salt, plus more as needed
1 teaspoon Lemon pepper, plus more as needed
Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours.
Remove from marinade, trim the backstraps removing as much of the silver skin and sinew as possible. Pat dry and lightly cover in Treager Prime rib rub. Wrap the backstrap in bacon using toothpicks to hold it on.
Pre heat pellet smoker to 225 F. Once it has reached temperature place backstrap on grill with temp probe as close to the center as possible.
Cook for roughly 2 hours based on what the temp probe says. If you like your venison to still be red aim for a cooking temp of 135. For medium, pull the venison at 145 degrees. If you don't want to see a hint of red, let it cook beyond 160 degrees.
Remove from grill, place in foil in a cooler for 5-10 minutes, remove from cooler and slice to desired thickness.
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