Smoked Venison Backstrap (Loin)

alt="grilled venison recipe"


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

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

After about 3 1/2 hours in the smoker check core temp of meat, 160 F will render a medium and 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 0r 4 garlic cloves crushed and chopped

1t: 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 t0 2 lb of thick sliced bacon





Place Backstrap in a gallon zip lock bag and 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 200F) remove backstrap from bag and drain in collander.

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.