theblakester
Got a black belt in keeping it real.
LSB TURKEY BUZZARD PRESERVATION SOCIETY
SUS VENATOR CLUB
LoneStarBoars Supporter
Tenderize backstrap.
Marinade: soy sauce, Worcestershire sauce, fresh lime juice, shiner bock, liquid smoke, splash of vegetable oil, steak seasoning and/or favorite dry rub.
Salt, pepper and a bit of garlic powder for seasoning on the back straps after meat has soaked in marinade for a couple hours. Wrap backstrap in thinly sliced peppered bacon. Dust bacon wrapped venison backstrap with a little dry rub.
Cook on 250 until center of meat is over 135
Marinade: soy sauce, Worcestershire sauce, fresh lime juice, shiner bock, liquid smoke, splash of vegetable oil, steak seasoning and/or favorite dry rub.
Salt, pepper and a bit of garlic powder for seasoning on the back straps after meat has soaked in marinade for a couple hours. Wrap backstrap in thinly sliced peppered bacon. Dust bacon wrapped venison backstrap with a little dry rub.
Cook on 250 until center of meat is over 135
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