Bacon Wrapped Jalapeno Venison Backstrap at John Pullen blog

Bacon Wrapped Jalapeno Venison Backstrap. Prepare the filling by combining cream cheese, jalapeno, and rosemary in a small bowl and mixing well. Season with ap rub and stuff with cream cheese mixture. Slice backstrap into pieces about 3/8” thick. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Preheat your oven to 225 degrees f. You can use two sheets and overlap them to. If grilling soak the toothpicks. Lay bacon strips flat in a 12 cast iron skillet and bake for 20 minutes. Cook until internal temperature reaches 130 degrees or your desired doneness. Cut the venison in 12 equal pieces (cutting the venison into strips helps fit the pepper and venison together). Slice jalapenos into strips about 1/4” wide (i would suggest removing the seeds unless you like it really hot). Wrap the outside with strips of bacon and season with killer hogs the bbq rub. Cook until venison is browned; Be careful not to cut through the entire piece.

Lay bacon strips flat in a 12 cast iron skillet and bake for 20 minutes. Preheat your oven to 225 degrees f. Season with ap rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with killer hogs the bbq rub. Prepare the filling by combining cream cheese, jalapeno, and rosemary in a small bowl and mixing well. In a mixing bowl, combine cream cheese, sliced onion, onion powder, remaining garlic and the shredded cheese. You can use two sheets and overlap them to. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients. Cook until internal temperature reaches 130 degrees or your desired doneness. Place each backstrap on a wire cooling rack and set on the smoker.

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Bacon Wrapped Jalapeno Venison Backstrap In a mixing bowl, combine cream cheese, sliced onion, onion powder, remaining garlic and the shredded cheese. Prepare the filling by combining cream cheese, jalapeno, and rosemary in a small bowl and mixing well. Cut the venison in 12 equal pieces (cutting the venison into strips helps fit the pepper and venison together). Cook until venison is browned; Slice jalapenos into strips about 1/4” wide (i would suggest removing the seeds unless you like it really hot). Be careful not to cut through the entire piece. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Wrap the outside with strips of bacon and season with killer hogs the bbq rub. You can use two sheets and overlap them to. Preheat your oven to 225 degrees f. Season with ap rub and stuff with cream cheese mixture. Place each backstrap on a wire cooling rack and set on the smoker. Slice backstrap into pieces about 3/8” thick. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients. In a mixing bowl, combine cream cheese, sliced onion, onion powder, remaining garlic and the shredded cheese. Lay bacon strips flat in a 12 cast iron skillet and bake for 20 minutes.