Bacon Wrapped Backstrap

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Sea Monkey
 
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Bacon Wrapped Backstrap

Postby Sea Monkey » Mon Sep 01, 2008 12:55 pm

I've seen a lot of variations to this recipe, but this is my favorite.

Sprinkle backstrap with onion powder, garlic powder, and crushed black pepper. Then marinate overnight in a 50/50 mix of teriyaki sauce and worchestershire.

Wrap the meat with bacon a secure with toothpicks.  Grill at high heat long enough to sear the bacon and then finish up on low.  I prefer cooking until medium rare to medium.  Be careful to avoid a flameup when the bacon starts to cook.  If you have one, remove the meat until it dies down and then lower the heat before returning the meat. 
Enjoy.

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mag30079
 
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RE: Bacon Wrapped Backstrap

Postby mag30079 » Thu Sep 04, 2008 9:00 am

That sounds awesome, I'd just swap the teriyaki with soy sauce. Bacon back straps ahhhhhhh. Making my mouth water

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ranwin33
 
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Location: Kansas and Missouri

RE: Bacon Wrapped Backstrap

Postby ranwin33 » Thu Sep 04, 2008 4:08 pm

Bacon goes with everything!

Legnip
 
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RE: Bacon Wrapped Backstrap

Postby Legnip » Thu Sep 25, 2008 5:52 pm

The recipe sounds great. I like to soak mine in milk for a couple hours or days, then wrap it with bacon and put a crushed black pepper crust on one side.
From those who much is given, much is expected

hunter480
 
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RE: Bacon Wrapped Backstrap

Postby hunter480 » Fri Sep 26, 2008 4:22 am

ORIGINAL: ranwin33

Bacon goes with everything!

 
Actually, the bacon, while great flavor, is intended to help keep a dry meat, a little more moist.

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OHhunter
 
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RE: Bacon Wrapped Backstrap

Postby OHhunter » Fri Sep 26, 2008 6:28 am

ORIGINAL: hunter480

ORIGINAL: ranwin33

Bacon goes with everything!


Actually, the bacon, while great flavor, is intended to help keep a dry meat, a little more moist.

 
Try it on dove breast, can't beat it.
Brad

HUNT HARD, SHOOT STRAIGHT, CLEAN KILL APOLOGIZE TO NO ONE

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DeerCamp
 
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RE: Bacon Wrapped Backstrap

Postby DeerCamp » Fri Sep 26, 2008 6:42 am

Yummm.. I think Im going to try this one out this year. It sounds really good.
"If I pull the hammer and shoot this young buck, he's dead. But if I pass on him, the next hunter might not shoot so straight."

hunter480
 
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RE: Bacon Wrapped Backstrap

Postby hunter480 » Sat Sep 27, 2008 3:07 am

ORIGINAL: OHhunter

ORIGINAL: hunter480

ORIGINAL: ranwin33

Bacon goes with everything!


Actually, the bacon, while great flavor, is intended to help keep a dry meat, a little more moist.


Try it on dove breast, can't beat it.

 
You are exactly right!

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8uck5nort
 
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RE: Bacon Wrapped Backstrap

Postby 8uck5nort » Wed Oct 08, 2008 8:34 am

Mmmmm Bacon...[:)]
 
My wife is Italian (or of Italian descent) and makes (if I am spelling this right) brazuol. This is normally made with very thin slice of beef, but my wife has adapted using backstraps sliced thin which is warpped around a stuffing made with crumbled italian sauges, dried garlic bread crumbs, fresh parsley, and with a touch of grating cheese. It is then tooth picked together with a piece of bacon on the outside. You can either grill and once done serve as is or my favorite baked in the oven for a while and as the wifes homemade spaghetti sauce is slowly cooking you add it in the pot and let finishing cooking their absorbing even more flavor. Remove and serve with your spaghetti and sauce on the side like a meatball.
Veni, Vidi, Sagittam Mittere, now I'm ready for my nap :)

Legnip
 
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RE: Bacon Wrapped Backstrap

Postby Legnip » Sat Aug 29, 2009 7:53 am

A bacon wrap is a great way to add some flavor. You may want to pre-cook your bacon to 50% done, let it cool, and then wrap around the tenderloin. No reason to over cook a prime piece of meat just to fully cook the bacon. It's also good to brush/baste the tenderloin with the rendered bacon fat. Yum.

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