Posted By: Colby Moore (VIEW COUNT: 18748) PRINT
INGREDIENTS
Deer backstrap
Medium sliced smoked Bacon
Onion
Green bell pepper
Italian dressing
Pepper
Directions
Prepare smoker to 175 degrees (use oak wood)
Wrap bacon around backstrap until it is fully covered.
Pour dressing in a pan with your meat and let sit preferably for 3 hours.
Remove and place in tin foil along with sliced onions and peppers.
Add 2 tablespoons of water and close foil tight
Smoke for 3 hours and then open top of foil and let smoke for 30 more minutes.
Ye-haw!!!! |
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