How to Make Jalapeno Smoked Venison Backstrap

Get ready for a flavour-packed treat with these irresistible Bacon-Wrapped Venison Backstrap bites. Marinated in jalapeño juice for an extra kick, the tender backstrap is filled with creamy jalapeño cheese, topped with sliced jalapeños, and expertly wrapped in bacon. Smoked to perfection in the Bradley smoker, these mouthwatering bites are a blend of smoky, spicy, and savoury flavours that will have you coming back for more.

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Ingredients

Marinate backstrap in jalapeño juice

Jalapeño cream cheese

Bacon

Preparation

*Prior to making this recipe, marinate your venison backstrap in jalapeno juice*

Lay out your marinated backstrap and add a spoon full of jalapeno cream cheese in it.

Put 2 pieces of sliced jalapenos on top of the cream cheese and fold the meat until it closes.

Wrap the backstrap, cream cheese, and jalapeno mix in bacon and put a toothpick in it.

Place your bacon wraps into the Bradley smoker for 2½ hours, at 320ºF (160ºC).

Once they are done, bring them out and enjoy!

Recipe by: Wade Middleton

Variety
Pack

This variety pack contains 24 each of apple, alder, mesquite, hickory and maple for a variety of flavours.

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