Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Bacon Wrapped Venison

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • jlazar
    Charter Member
    • Oct 2014
    • 627
    • San Antonio
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    Bacon Wrapped Venison

    My neighbor gave me some venison tenderloin. I have never cooked this before. Reviewing online posts, everyone seems to say cook it low and remove at 125-130. Would appreciate advice on the following questions.

    1. After removing all the silverskin, do you dry brine with salt at 1/2 tsp/lb like other meat? Does it require any special brine prep?

    2. Plan to use John Henry Pecan Rub. This is on the sweet end of the spectrum and what I normally use for ribs. Is that ok for venison?

    3. Planning on using the 22 kettle with Kingsford and cherry wood. 225 until 125-130 internal temp. Does that sound right?

    4. Most recipes say wrap in bacon. Expecting a smoke of 1-1 1/2 hours at 225, will the bacon crisp up?

    5. Does it need cambro or eat right away?

    6. Any special way to slice it when done.

    7. Do you serve it with any type of sauce?
  • Troutman
    Club Member
    • Aug 2017
    • 7197
    • Republic of Texallence

    • OUTDOOR COOKERS
      22" Weber Kettle - Red Premium Limited Edition
      6 Burner Weber Summit Gasser
      22" and 18" Weber WSM Smoker
      18” Jumbo Joe
      36" double door Lyfe Tyme offset stick burner (SOLD !)
      Pitts & Spitts Pellet Pro 2436
      BBQ ACCESSORIES
      Classic Thermopen
      Thermoworks SMOKE
      Fireboard Pro with Pit Viper fan
      Grill Grates
      SNS for the 22" Weber kettle
      A-MAZE-N Smoker 12" Tube & Tray
      Weber stainless veggie basket
      Weber stainless fish basket
      Weber stainless rib rack
      Phat Mat cooking mats
      Barbestar BBQ Cooking Gloves
      WOOD & PELLET PREFERENCES
      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
      For Chicken & other fowl = competition blend, cherry/oak/hickory
      For Turkey = 100% hickory or competition blend
      For Pork Shoulder = mesquite, oak or hickory
      For Pork Chops or Ribs = 100% applewood
      SOUS VIDE
      Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
      INDOOR COOKWARE
      Generic Calphalon non-stick cookware set of pots and pans
      12" & 14" All-Clad Stainless skillets
      Cast Iron 12" skillet by Victoria
      La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
      La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
      Old Revere Wear Copper & Stainless Pots (handed down)

      JA Henckels 15 piece Stainless Knife Set
      Victorinox 12" Fibrox Pro Slicing Knive
      Victorinox 6" Curved Boning Knife
      Set of Dalstrong Japanese Steak Knives

    #2
    If it’s tenderloin I’d cook it like beef tenderloin. Bacon wrapping helps offset the leaness of the meat. If you have a kettle and an SNS, just roast and reverse sear like any steak. I don’t normally cook venison so others may have other thoughts.

    Comment


    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Troutman Totally agree with you! You just answered first while I was composing!!!
  • Danjohnston949
    Former Member
    • Dec 2014
    • 4437
    • 1410 9th. St. N, Fargo ND

    #3
    jlazar, For My $.02, I think You May Want to Cook Venison to a Higher Temp❗️ We always Cooked it to the Same Temps as Pork for the Same Reasons‼️ I think You Will Love It With Bacon, Perhaps with a Few Onions thrown in❓ I always Used Catchup for a Sauce, Not too Sophisticated I Know❗️ Venison is Generally Very Tender and I Don't Believe it Would Benefit Much from the Faux Cambro‼️ You're In For a Treat, IMHOP❗️
    Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

    Comment


    • HorseDoctor
      HorseDoctor commented
      Editing a comment
      Danjohnston949 said: "We always Cooked it to the Same Temps as Pork for the Same Reasons‼️"

      With all due respect Dan, what reason would that be??? Over cooked venison loin should at least be a misdemeanor!!!

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      HorseDoctor, In a Word Trichinosis❗️ Venison is a known Carrier❗️
      From a Backyard Cremator in Fargo ND, Dan
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1149
    • Central Iowa

    #4
    Wife & I only eat venison a couple times a week (for the past 35 years) so take what I say with a grain of salt.

    Dry brine as normal. You will want to par-cook the bacon halfway before wrapping if you want the bacon crisp, otherwise the venison will be overcooked by the time the bacon is crisp. Personally I see no reason to go "low & slow" with venison, unless you like grilled liver. It's not tough, and you have little or no fat to render, so what do you expect to gain with low & slow? Bring it up to 120-125 in a 350-375 degree (or higher) smoke. Don't think I've never had a venison loin (or tenderloin) on the grill longer than 20-30 minutes. Reverse sear is a good approach! Let it rest for as long as it takes to get it to the table. Slice across the grain and serve hot. Treat it like a small piece of beef tenderloin, just don't expect it to taste like beef. It's venison! Cumberland sauce is traditional but I rarely use it. A little post cook dab of butter (or garlic butter) is much better! Embrace the mild, yet different, flavor of venison rather than try to camouflage it! Enjoy!

    Comment


    • EdF
      EdF commented
      Editing a comment
      Thanks, Boss!

    • Danjohnston949
      Danjohnston949 commented
      Editing a comment
      HorseDoctor, I like All About Your Cooking Suggestions With the Exception Of the Low Cooking Temp❗️ For Safety Reasons I Believe
      160*-165* Would Be a Better Alternative‼️ Dan
  • jlazar
    Charter Member
    • Oct 2014
    • 627
    • San Antonio
    • Backwoods Chubby G2
      Weber 22" Master-Touch GBS Kettle
      Blackstone 36 Griddle
      SlowNSear (Original)
      Fireboard Extreme
      Maverick 732
      Super-Fast Thermapen
      Rapala 7 1/2
      Bear Paws
      Weber Rapidfire Chimney
      Grill Beast 304 Injector
      G&F Suede/Leather Gloves
      Foodsaver V4880

    #5
    Thanks much. I will cook it this weekend and let you know how it turned out.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9578
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #6
      I cannot remember the last time I ate grilled deer backstrap that was not wrapped in bacon. I just remembered why, it never happened.

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 738
        • Southeast Illinois

        #7
        I’ve always cooked it wrapped in bacon. But one of my deer hunting friends cuts it in 2” or so pieces and marinates it over night then grills it direct but on med-low. It’s only a little pink inside and very tender. Some of the best I’ve had!!!

        Comment

        • Henrik
          Founding Member - Moderator Emeritus
          • Jul 2014
          • 4154
          • Stockholm, Sweden

          #8
          Hmm, are we really talking real tenderloin? I’ve cooked it many times. It is a delicacy, but it’s tiny. Just grill it over direct heat, it’s done in 2 minutes. Or am I missing something? I’m thinking of the acual filets.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            If he removed a bunch of silver skin it ain't no tenderloin.

            Most call it all tenderloin, rather than just loin. Hence why we need backstrap to be both technical and universal.

          • jlazar
            jlazar commented
            Editing a comment
            My neighbor just said tenderloin. It may be backstrap. I really don't know the difference other than they probably come from a different area of the deer. I will include a picture when I prepare it. I know it isn't very big.
        • DeusDingo
          Founding Member
          • Jul 2014
          • 1142
          • Madison, WI
          • Weber Q320 grill
            Masterbuilt Propane Smoker
            Maverick and thermo Pen thermometers

          #9
          considering you have to eat the flesh of an infected animal to get trichinosis i think, for the most part, deer won't be much of a worry for that. not too many deer running down bears to feast.

          i think you have a good plan for cooking it. i would use a rub that is more beef/savory than pork/sweet, though.

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1149
            • Central Iowa

            #10
            Danjohnston949 Hank Shaw has a pretty good synopsis on thrichina in wild game including info from the Center for Disease Control on human infection rates and the source of them. He mentions "a few stray reports" of it happening in deer yet no reports of human infection from eating venison. IMO: an extremely miniscule risk that I'll take. https://honest-food.net/on-trichinosis-in-wild-game/

            Comment


            • Danjohnston949
              Danjohnston949 commented
              Editing a comment
              HorseDoctor, I Will Have to Read Up on Mr. Shaw❗️ All I Can Add to
              the Conversation at this Time Is That From the Late 40's Through the Late 50's I Was Raised on Venison and All of It Was Cooked and in Some Cases Cremated‼️ Mom Couldn't Have Been Wrong, Could She❓ Later In Their Meat Market Great Care Was Taken Not to Cross
              Contaminate Game, Pork and Beef❗️ Dan

          Announcement

          Collapse

          Meat-Up in Memphis 2021

          Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
          Click here for details. (https://amazingribs.com/memphis)
          See more
          See less
          Working...
          X
          Meat-Up in Memphis

          T-Shirts & More T-Shirts & More
          Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

          Cool Embroidered Shirt Cool Embroidered Shirt
          This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

          Click here for more info.

          Support ARC

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

          https://tinyurl.com/amazingribs

          BBQ Stars

          Spotlight

          These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

          Use our links when you buy things

          Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

          https://tinyurl.com/amazingribs

           


          If you have a Weber Kettle, you need the Slow 'N' Sear

          slow n sear

          The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

          Click here for our article on this breakthrough tool


          The Good-One Is A Superb Grill And A Superb Smoker All In One

          the good one grill

          The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

          Click here to read our complete review


          Griddle And Deep Fryer In One

          Pit Barrel Cooker Smoker

          The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

          Click here to read our detailed review and to order


          The Pit Barrel Cooker May Be Too Easy

          Pit Barrel Cooker Smoker

          The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

          Click here to read our detailed review and the raves from people who own them


          The Undisputed Champion!

          thermapen

          The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

          Click here to read our comprehensive Platinum Medal review


          Grilla Pellet Smoker proves good things come in small packages

          Grilla pellet smoker

          We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

          Click here for our review on this unique smoker


          Delta by Nuke,
          Stylish and Affordable
          Gaucho Grill

          Weber Genesis Grill

          Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

          Click here to read our complete review


          Genesis II E-335 
          A Versatile Gasser That Does It All!

          Weber Genesis Grill

          Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

          Click here to read our complete review


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

          Click here for more about what makes these grates so special


          Is This Superb Charcoal Grill A Kamado Killer?

          PK 360 grill

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

          Click here to read our detailed review of the PK 360

          Click here to order directly and get an exclusive AmazingRibs.com deal


          Our Favorite Backyard Smoker

          kareubequ bbq smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker

          This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

          maverick PT55 thermometer

          A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

          Click here to read our complete review


          Track Up To Six Temperatures At Once

          Grilla pellet smoker

          FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

          Click here for our review of this unique device


          The Cool Kettle With The Hinged Hood We Always Wanted

          NK-22-Ck Grill

          Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

          Click here for more about what makes this grill special


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order