[Roscoe]

I Started with 2 nice sized pieces of strap. Lightly seasoned and wrapped with bacon.

I smoked @225* in my Masterbuilt with Oak pellets in the A-Maz-N tray for about 90 minutes until internal temp was around 125*. I slapped them on a really hot gas grill to get the bacon like I wanted while keeping track of internal temp with ThermoPop. I finished them at right around 140*. Wow, great flavor, tender and juicy. I will be doing this again:

[LibbyLA]

Yum! That looks really tasty and cooked just right, not overdone.

[Roscoe]

Yum! That looks really tasty and cooked just right, not overdone.

It's a balancing act in our house. I need to get all the pink pretty well gone for my lovely bride, but not dry it out. The bacon insulation sure helps in that endeavor.

[scdeerslayer]

That's even better when stuffed with shrimp.

[T-post]

Man, that sure looks good!

[dbaxter]

Yummy looking!

David

[Roscoe]

I had leftovers last night. I don't know if it was the smoker or what, but this was hands down the best venison I've ever had.

[LibbyLA]

That is beautiful.

[Ol Arky]

Is that homemade or just regular thick sliced bacon??

[Roscoe]

Is that homemade or just regular thick sliced bacon??

Just regular thick sliced bacon.