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How Long To Cook Bacon Wrapped Backstrap In Oven Perfectly
Cooking bacon wrapped backstrap in the oven usually takes about 20 to 30 minutes at 400°F (200°C). The exact time depends on the size and thickness of the meat and how done you like it. The best way to know for sure is to use a meat thermometer to check the inside temperature. We will explain all the simple steps to get it just right.
Why Wrap Meat in Bacon?
Adding bacon to backstrap does good things. It adds a lot of flavor. The bacon fat also helps keep the meat from getting dry as it cooks. This is extra helpful for lean meats like venison backstrap. Wrapping backstrap with bacon makes a simple piece of meat feel special.
Starting Your Cook
Before you cook, you need to get everything ready. This means picking the right meat, getting it ready, and getting your oven ready.
Picking the Right Meat
Backstrap is a long muscle from the back of an animal. It is very tender. People often cook venison backstrap this way. You can also use this method for oven baked pork tenderloin. Pork tenderloin is similar to venison backstrap but is pork. It is also very tender and cooks fast. When you cook bacon wrapped pork tenderloin oven style, the steps are much the same as for venison backstrap. We will focus on venison here, but know you can use these tips for pork too. Just remember that pork loin roast oven temperature and internal temperature for venison might be a little different.
Getting the Meat Ready
First, look at your backstrap. It might have some white or silver stuff on the outside. This is called silver skin. It is tough and chewy. You should cut it off with a sharp knife. Also, cut off any extra fat. You want just the clean meat.
Making It Taste Good: Seasoning
Now it’s time to add flavor. This is how to season backstrap. You can keep it simple.
* Salt and pepper are always good.
* Garlic powder and onion powder add nice tastes.
* You can use a mix of herbs like thyme or rosemary.
Put a little oil on the meat first. This helps the salt and pepper stick. Then rub your salt, pepper, and other spices all over the backstrap. Make sure to cover all sides well.
Getting the Bacon Ready
Use regular-cut bacon. Thick-cut bacon takes too long to get crispy. It might not cook through before the meat is done. If you want extra crispy bacon, you can cook it a little bit before you wrap it around the meat. Cook it just until some fat comes out but it is still soft enough to bend and wrap.
Wrapping the Meat
Now you will do the wrapping backstrap with bacon. Lay the bacon strips out on a flat surface. They should touch or overlap a little bit. Think of it like making a bacon mat. Place the seasoned backstrap on one end of the bacon. Gently roll the meat up in the bacon strips. You want the bacon to cover the whole outside of the backstrap. If your backstrap is long, you might need two or more pieces wrapped around the length. Use toothpicks to hold the ends of the bacon in place. This stops it from unwrapping while it cooks.
Getting the Oven Ready
Set your oven heat. For roasting venison backstrap wrapped in bacon, a hot oven works best. 400°F (200°C) is a good heat. It helps the bacon get crispy fast while the inside of the meat cooks. Let the oven get fully hot before you put the meat in.
You will also need a baking pan. Put a rack inside the baking pan. Placing the meat on a rack lets the hot air go all around it. It also lets fat drip away. This helps the bacon get crispy all around. If you don’t have a rack, you can put some cut-up vegetables like carrots and onions on the bottom of the pan. Put the backstrap on top of the vegetables. This lifts the meat up and gives you tasty cooked vegetables later.
How Long to Cook It: The Main Question
This is the part everyone wants to know: How Long To Cook Bacon Wrapped Backstrap In Oven. There is no one perfect time for every piece of meat. The time changes based on a few things:
* How thick is your backstrap? Thicker meat takes longer.
* How hot is your oven? Even if you set it to 400°F, some ovens are hotter or colder than others.
* How done do you want your meat? Some people like it more pink inside (medium-rare), others like it cooked all the way through (well-done).
Knowing the venison backstrap cooking time is easier if you think about these things.
Guessing Cook Time Based on Size
We can guess how long it might take based on the meat’s size. This is like figuring out the cook time per pound venison. But backstrap is often not sold by the pound in neat pieces. It’s often sold as a whole muscle. It’s better to think about how thick it is. A piece that is 1.5 inches thick will cook faster than one that is 3 inches thick.
At 400°F (200°C), a general idea for a piece about 1.5 to 2 inches thick might be:
* Medium-Rare (pink inside): 20-25 minutes
* Medium (a little pink): 25-30 minutes
* Medium-Well (just a little pink): 30-35 minutes
* Well-Done (no pink): 35-40 minutes
This is just a guess! The best way to know for sure is to use a meat thermometer.
The Best Tool: A Meat Thermometer
You must use a meat thermometer for venison to cook it right. This is the only sure way to know the internal temperature for venison. Stick the thermometer into the thickest part of the meat, but not touching any bone or a toothpick.
Here are the temperatures you are looking for inside the meat:
* Medium-Rare: 130°F to 135°F (54°C to 57°C)
* Medium: 135°F to 140°F (57°C to 60°C)
* Medium-Well: 140°F to 145°F (60°C to 63°C)
* Well-Done: 145°F or higher (63°C+)
Venison can dry out easily. Many people like it cooked to medium-rare or medium to keep it juicy. Pork needs to be cooked to at least 145°F (63°C) to be safe. So, the internal temperature for venison can be a little lower if you like it pink, but bacon wrapped pork tenderloin oven style should always reach 145°F.
Start checking the temperature after about 20 minutes. Check it every 5 minutes after that. Take the meat out of the oven when it reaches the temperature you want.
Table: Estimated Cooking Times
Here is a simple table with estimated times for roasting venison backstrap at 400°F (200°C). Remember, these are just ideas! Always check the inside temperature.
| Thickness of Backstrap | Desired Doneness | Estimated Time (minutes) | Target Internal Temperature |
|---|---|---|---|
| 1.5 inches | Medium-Rare | 20-25 | 130-135°F (54-57°C) |
| 1.5 inches | Medium | 25-30 | 135-140°F (57-60°C) |
| 1.5 inches | Medium-Well | 30-35 | 140-145°F (60-63°C) |
| 1.5 inches | Well-Done | 35-40 | 145°F+ (63°C+) |
| 2 inches | Medium-Rare | 25-30 | 130-135°F (54-57°C) |
| 2 inches | Medium | 30-35 | 135-140°F (57-60°C) |
| 2 inches | Medium-Well | 35-40 | 140-145°F (60-63°C) |
| 2 inches | Well-Done | 40-45 | 145°F+ (63°C+) |
| Thicker than 2 inches | Check often | Longer times | Use thermometer |
Again, this venison backstrap cooking time guide is not perfect. Your oven and meat are unique. Using a meat thermometer for venison is the safest way to know when it’s done.
Making It Perfect
Cooking is not quite done when you take the meat out of the oven. One more step makes a big difference.
Let the Meat Rest
When the backstrap reaches the right internal temperature, take it out of the oven. Put it on a cutting board. Cover it loosely with foil. Let it sit for 10 to 15 minutes. This is called resting.
Why rest it? While the meat cooks, the juices are pushed to the center. If you cut it right away, the juices will run out onto the board. This leaves the meat dry. When you let it rest, the juices spread back through the meat. This makes it juicy and tender. The temperature inside the meat will also go up a few degrees while it rests. Keep this in mind when you take it out. For example, if you want it to be 135°F, you might take it out at 130°F because it will get hotter as it rests.
Cutting and Serving
After resting, take off the toothpicks and the foil. Now you can cut the backstrap. Cut it into slices about 1/2 inch thick. Serve it right away. The bacon should be crispy and the meat inside juicy and tender, cooked just how you like it.
Fixing Problems
What if the bacon is not crispy? What if the meat looks dry? Here are some simple fixes.
Bacon Not Crispy Enough
If your bacon is not as crispy as you want when the meat is done, you have a few choices:
* You can carefully remove the bacon strips. Put them on a baking sheet. Put them back in the hot oven for a few minutes until crispy. Watch them closely so they don’t burn. Then put the bacon back on the meat slices to serve.
* If the meat can handle a little more cooking without getting dry, you can turn the oven up high for the last 5 minutes (maybe to 425°F or 450°F) just to crisp the bacon. But be careful, this can overcook the meat fast, especially if it’s thin.
* Next time, try cooking the bacon a little bit before you wrap the meat. Or use regular-cut bacon instead of thick-cut.
Meat Looks Dry
If you cut into the meat and it looks dry, it might be overcooked. This is why using a meat thermometer for venison is so important. It stops you from cooking it too long. If it is already dry, there is not much you can do to fix it. You can add a sauce or gravy when you serve it. Next time, take it out of the oven sooner based on the inside temperature.
Different Flavors
You can change how to season backstrap to make it taste different.
* Try a mix of brown sugar, paprika, and garlic powder for a little sweet and smoky taste.
* Use a simple rub with just salt, black pepper, and a little chili powder.
* Marinating before wrapping backstrap with bacon is also an option. You can soak the backstrap in a liquid mix of oil, vinegar, herbs, and spices for a few hours in the fridge. Just be sure to pat it very dry before wrapping it in bacon. Wet meat will steam and not get a nice outside crust.
Thinking About Venison and Pork
We talked about both venison backstrap and oven baked pork tenderloin. They are cooked in similar ways because they are both lean and tender meats. But there are small differences.
* Internal temperature for venison can be lower if you like it rare or medium-rare (down to 130°F). Pork must reach 145°F.
* Pork loin roast oven temperature can sometimes be lower than 400°F, like 375°F, especially for larger cuts. For smaller tenderloins wrapped in bacon, 400°F works well for both venison and pork to crisp the bacon.
* Cook time per pound venison might be slightly less than pork because venison has less fat. Less fat means it cooks faster. But using a thermometer for the internal temperature for venison or pork is always the best plan.
Whether you are roasting venison backstrap or making bacon wrapped pork tenderloin oven style, the steps are very much the same: get the meat ready, season it, wrap it, cook it in a hot oven until the inside temperature is right, and let it rest.
Putting All the Steps Together
Here is a simple list of the steps to cook bacon wrapped backstrap in the oven:
- Get your venison backstrap or pork tenderloin ready. Cut off any silver skin or extra fat.
- Pat the meat very dry with paper towels. This helps it get a good outside crust.
- Season the meat all over with salt, pepper, and any other spices you like (
how to season backstrap). - Lay out bacon strips and wrap the seasoned meat completely (
wrapping backstrap with bacon). Use toothpicks to hold the bacon tight. - Set your oven to 400°F (200°C).
- Put a rack in a baking pan. Place the wrapped backstrap on the rack.
- Put the pan in the hot oven. Start with the estimated
venison backstrap cooking timefrom the table or your guess based on thickness. - After about 20 minutes, start checking the inside temperature with a
meat thermometer for venison. Put it into the thickest part. - Keep cooking and checking the temperature every 5 minutes until it reaches your desired
internal temperature for venison(like 130-145°F). - Take the meat out of the oven when it’s done. Put it on a cutting board.
- Cover it lightly with foil. Let it rest for 10-15 minutes.
- Take off the toothpicks and foil. Cut the backstrap into slices.
- Serve and enjoy!
Remember, guessing the cook time per pound venison or by thickness is helpful to start, but the thermometer is the most important tool for perfect results. Roasting venison backstrap wrapped in bacon this way makes a wonderful meal.
Frequently Asked Questions (FAQ)
h4. Can I cook frozen backstrap?
No, you should not cook meat like backstrap from frozen. It will not cook evenly. The outside will cook too fast while the inside stays cold. Always let the backstrap thaw completely in the fridge before you cook it. This might take a full day or more, depending on the size.
h4. What if my backstrap is very thin?
If your backstrap is thin (maybe less than 1.5 inches thick), it will cook very fast. You might need to lower the oven temperature slightly, maybe to 375°F (190°C). Or, start checking the temperature very early, after only 10-15 minutes. A meat thermometer is extra important for thin cuts so they don’t get dry.
h4. Can I use flavored bacon?
Yes, you can use flavored bacon if you like. Maple or applewood smoked bacon can add different tastes. Just make sure it is not thick-cut bacon.
h4. What can I serve with this?
Bacon wrapped backstrap goes well with many things. Roasted vegetables (like the ones you could cook under the meat), mashed potatoes, rice, or a fresh salad are all good choices.
h4. Can I sear the backstrap first?
Some people like to sear the meat in a hot pan on the stove before putting it in the oven. This gives it a brown crust. You can do this before wrapping backstrap with bacon. Quickly sear it on all sides until brown, then wrap and cook in the oven as usual. This might slightly reduce the oven cooking time.
h4. Is the cooking time different for a whole venison loin versus just the backstrap?
Sometimes “venison loin” means the whole piece before cutting out the backstrap. A whole loin might be thicker or have other muscles attached. If you are cooking a larger, thicker roast, it will take longer. You might use a slightly lower oven temperature, maybe 375°F (190°C), and calculate the cook time per pound venison more carefully, checking the internal temperature often. For thicker roasts, the time per pound might be closer to 12-15 minutes per pound at 375°F, but a thermometer is still key for the internal temperature for venison. For the tender backstrap muscle itself, the per-pound timing isn’t as common as timing based on thickness.
h4. How is this different from cooking a pork loin roast?
A pork loin roast is a larger cut of pork than a pork tenderloin or venison backstrap. It is thicker and often has a fat cap on top. A pork loin roast oven temperature might be 350°F or 375°F, lower than for the smaller, faster-cooking backstrap or tenderloin. A pork loin roast takes much longer to cook, often 15-20 minutes per pound, until the inside reaches 145°F (63°C). While the steps are similar (season, cook in oven, rest), the temperature and time are different because the meat is larger and thicker.
Wrapping It Up
Cooking bacon wrapped backstrap in the oven is a simple way to make a tasty meal. The main thing to remember is that cook time is just a guess. The thickness of the meat, how hot your oven really is, and how you like your meat cooked all change the time. Using a meat thermometer to check the internal temperature for venison is the very best way to get it perfect every time. Aim for your desired temperature, let it rest, and you will have juicy, tender backstrap with crispy bacon. Enjoy cooking!