Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill I use a combination of Pecan, Oak, and Cherry cooking pellets.
To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. Add to room temperature cream cheese. Fold in crumbled bacon and parsley.
Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
Season with AP rub and stuff with cream cheese mixture.
Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
Place each backstrap on a wire cooling rack and set on the smoker.
Cook until internal temperature reaches 130 degrees or your desired doneness. The bacon should be brown on the outside.
Allow the backstrap to rest for 10 minutes and cut into individual pieces for serving.
Reviews
Dan on 2021-11-22 (5 stars): We do this with pork loin. We take the extra stuffing mix and pack it into mushroom caps wrapped in bacon. Little edible mushroom and bacon cups stuffed with the mix! Bake with the loin 20-25 minutes! Family favorite!
Justin Main on 2020-12-01 (5 stars): This is the best blackstrap I have ever had period! Thank you for the great recipe.
Wayne D Hullihen on 2020-12-06 (5 stars): Malcolm, this is the third time I have made this recipe in the past year. Yes we are lucky hunters her in Pennsylvania. This recipe is absolutely awesome. This recipe will be a long term keeper. I’m doing it on the Pit Boss Austin XL.
Mike on 2020-12-10 (5 stars): Tried this with a mule deer blackstrap. Holy shit it was good
Andy on 2021-01-09 (5 stars): Let me tell u I’m a rookie at the smoker but this was awesome! I did the whole loin and the only thing I do was make it too early! 350 on the smoker and in 30 minutes was to 130. I pulled it off at 140. Tender! Not over cooked! Taste wonderful! I did not read how long to cook until after i started smoking. So it was a unexpected breakfast! Plenty left for the game today!
Beck & Bulow on 2021-12-27 (5 stars): We don’t have elk in our country – is there another meat we could use? Many Thx
