How to Make Jalapeno Smoked Venison Backstrap
Marinate backstrap in jalapeño juice
Jalapeño cream cheese
*Prior to making this recipe, marinate your venison backstrap in jalapeno juice*
Lay out your marinated backstrap and add a spoon full of jalapeno cream cheese in it.
Put 2 pieces of sliced jalapenos on top of the cream cheese and fold the meat until it closes.
Wrap the backstrap, cream cheese, and jalapeno mix in bacon and put a toothpick in it.
Place your bacon wraps into the Bradley smoker for 2½ hours, at 320ºF (160ºC).
Once they are done, bring them out and enjoy!
Recipe by: Wade Middleton