How To Smoke Bacon-Wrapped Venison

Smoking Bacon-Wrapped Venison: A Delicious and Flavorful Dish

Are you looking to impress your friends and family with a mouthwatering dish that combines the rich flavors of venison and the irresistible smokiness of bacon? Look no further! Smoking bacon-wrapped venison is a fantastic way to elevate your culinary skills and delight your taste buds. In this guide, we’ll walk you through the step-by-step process of creating this delectable dish that is sure to be a hit at your next gathering.

Choosing the Right Venison

When it comes to smoking venison, it’s essential to start with high-quality meat. Whether you’re a hunter or you source your venison from a local butcher, ensure that the meat is fresh and free from any off-putting odors. Venison that is well-marbled with fat will result in a juicier and more flavorful end product, so keep an eye out for cuts with a good amount of fat running through them.

Preparing the Venison

Before you begin wrapping the venison in bacon, it’s crucial to prepare the meat properly. Start by trimming any excess fat and silver skin from the venison, as this can cause the meat to become tough during the smoking process. Once the venison is trimmed, season it with your favorite spices and herbs. A simple blend of salt, pepper, and garlic powder works wonders, but feel free to get creative with your seasoning choices to suit your taste preferences.

Wrapping the Venison in Bacon

Now comes the fun part – wrapping the seasoned venison in bacon! Use thick-cut bacon for this step, as it will hold up well during the smoking process and infuse the meat with its smoky flavor. Carefully wrap each piece of seasoned venison with a strip of bacon, ensuring that the bacon is secure and covers the meat evenly. You can use toothpicks to hold the bacon in place if needed.

Preparing the Smoker

Before you can start smoking the bacon-wrapped venison, it’s essential to prepare your smoker. Whether you prefer a traditional charcoal smoker or a modern electric smoker, ensure that it’s clean and set to the appropriate temperature. For venison, a low and slow smoking method works best to ensure that the meat remains tender and juicy. Aim for a smoking temperature of around 225°F to 250°F for optimal results.

Smoking the Bacon-Wrapped Venison

Once your smoker is up to temperature, carefully place the bacon-wrapped venison onto the smoking racks. Close the smoker and let the magic happen! The venison will slowly absorb the fragrant smoke, while the bacon will crisp up to perfection. Depending on the size of the venison cuts, smoking times can vary, but a general guideline is to smoke the meat for 1.5 to 2 hours, or until it reaches your desired level of doneness.

Resting and Serving

After the bacon-wrapped venison has finished smoking, remove it from the smoker and allow it to rest for a few minutes. This resting period allows the juices to redistribute within the meat, ensuring a moist and tender final product. Once the venison has rested, it’s time to slice it and serve it to your eager guests. Whether you pair it with a side of roasted vegetables or serve it alongside a fresh salad, this dish is guaranteed to be a showstopper.

So, there you have it – a simple yet impressive guide to smoking bacon-wrapped venison. With a few key ingredients, a bit of patience, and the right smoking technique, you can create a dish that will have everyone asking for seconds. Get ready to savor the irresistible combination of smoky bacon and tender venison – your taste buds will thank you!