Ingredients:

  • 2 lb venison backstrap
  • 12 oz thick-cut smoked bacon slices
  • 2 tbsp olive oil
  • 1 tbsp coarse kosher salt
  • 1 tbsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Carefully slice away all silver skin from the venison backstrap using a sharp boning knife.
  2. Pat the meat completely dry with paper towels to ensure a great crust.
  3. Rub olive oil over the entire surface, then evenly apply the spice rub (salt, pepper, garlic powder, and smoked paprika). Let the meat sit at room temperature for 20 minutes.
  4. Arrange bacon slices on parchment paper or directly on the meat, overlapping them slightly.
  5. Roll the backstrap in the bacon for full coverage and secure snugly with butcher's twine if necessary.
  6. Preheat the pellet grill or smoker to 225°F (107°C) using hickory or cherry wood pellets.
  7. Place the bacon-wrapped loin on the grill and smoke until the desired internal temperature is reached.