Smoked Venison Backstrap (Loin) Recipe

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How to Smoke

Depending on how much smoke flavour you want, you can use the disk of your own desire. I used Hickory. Start the smoker generator. Close the door and insure the temp rises back to around 200 F.

Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water.

After about 3 1/2 hours in the smoker, check core temp of meat. 160 F will render a medium very delicious and tender cut of meat.



3 cups :   Apple Juice or Apple Cider ( not Vinegar)

3 to 5 ounces of Rum or Burbon


3 T;  garlic granules or 3 or 4 garlic cloves crushed and chopped

1 t: salt

2 T brown sugar

2 t: red pepper flakes or a good Pepper mix

2 t Seasoned salt (season and spice to your taste)

1 to 2 lb of thick sliced bacon





Place Backstrap in a gallon zip lock bag add add Apple Juice and Rum. Close bag and shake contents. Then place in Fridge for 2 to 3 hours. Over night is also OK!

Mix spices together and set aside for a rub before smoking.

When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander.

Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely.

Wrap completely with bacon securing with toothpicks.