3-4 sticks of butter
1 tsp Garlic Powder
Salt & Pepper ( however much you like )
3-5 Tbsp Worchestershire Sauce
3-5 Tbsp Soy Sauce
3/4 Cup Lemon Juice
1 Tbsp Liquid Smoke
Myself, I throw in a handful of Brown Sugar as well
Once that is all mixed pour it over your meat and set in the refrigerator for 8-12 hours turning every 4-6 hours.
When this is done the butter will have set up and turned kind of hard. It doesn't look too pleasant but it tastes great. You'll see a picture in a minute.
Now for the bacon, lay out 8 pieces of bacon side by side with each piece touching the next. Peel every other piece back until there is about the width of one of your pieces of bacon left at the end. You should have 4 laying flat and 4 peeled back. Now lay a piece across the 4 left laying flat at the bends of the 4 you peeled back. fold the 4 pieces back down and peel the opposite 4 back. You repeat this process until you have something that looks like this.
Now for me, my back strap is pretty long ( from a pretty big deer ), so I have to repeat this process again to make 2 of these. Here it is in action...
And here it is finished...
Just for fun, here's the picture with the meat in the marinade...
All that's left to do is lay out your deer meat and roll it up...
Set your Big Green Egg up for indirect cooking at 225 degrees and cook it for 5 hours or so. They say 1 hour for every inch thick the meat is. I have a pan of apple juice underneath to help keep it moist.
Hope you guys enjoy this recipe. This would go great with a good ESB or American Porter.
Cheers
