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Cayley's Balsamic Orange Backstrap


2 pounds venison backstrap
1/4 cup Kosher salt
1/4 cup turbinado sugar
1/4 cup orange juice
1/4 cup balsamic vinegar
1 quart water
1 package bacon
Cookshack RibRub


Blend together Kosher salt, turbinado sugar, orange juice, balsamic vinegar, and water until there are no salt or sugar crystals remaining.
Trim backstrap of all visible fat and silverskin and place in a large zip top bag. Pour marinade ingredients into bag, seal, and refrigerate for 2 - 4 hours. Remove from marinade and sprinkle lightly with RibRub.
Wrap with bacon so that the backstrap is completely covered. This helps keep the moisture in the extremely lean deer meat.
Smoke-cook with 2 ounces of apple wood at 225ºF for 1 1/2 hours, or until the backstrap reaches an internal temperature of 150ºF.
Optional: I like to get a frying pan smoking hot, drizzle in just a little bit of Extra Virgin Olive Oil, and sear the outside of the backstrap once it is finished smoke-cooking