Richard Fergola & The BBQ Ninja’s Stuffed Venison Backstrap

• Venison Backstrap
• Bacon
• Rub of choice

      Stuffing:

• 1 ½ lbs of hot breakfast sausage
• 7.5 oz of pineapple cream cheese
• 7.5 oz of jalapeno cream cheese
• Tbs spoon of maple syrup

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Aluminum Foil
• Sharp Knief

1. Combine stuffing ingredients and cook.

2. Lay the bacon out and place the backstrap on top of the bacon.

3. Add the stuffing on top of the backstrap.

4. Coat the inside with a dry rub of choice.

5. Wrap the bacon around the backstrap. Make sure there is about an inch of slack.

6. Coat all sides with rub of choice.

7. Put on the smoker at 275. Cook until it’s 135 to 140 internal temp. Enjoy!