Venison is awesome, and this Venison Short Loin deserves only the best. So we've lovingly wrapped it in bacon and smoked it on the Lawson.
Instructions
Leave meat out to get to room temperature. Pat dry. Season with Mrs Rogers Kiwi Roast Seasoning (it has Horopito for a peppery kick and Kawakawa which is also known as bush basil and adds a herbaceous flavour).
Wrap the length of the venison with streaky bacon. Start at one end and overlap just a little. Try to keep the thickness of the bacon similar across the Venison.
Add a light dusting of your Venison rub.
Pre-heat your smoker to 135ºC (275ºF). This is quite a low temperature, so use only one-third of a chimney starter of hot coals. Also, add hickory wood chunks if you are keen for more depth of smokey flavour.
When temperature settles, slide venison onto grill plate. We took out the middle section of the Lawson and used the bottom section. For this, we placed all the coals to one side and indirectly cooked the Venison on the opposite side.
Cook for around 45 minutes, use a temperature probe to make sure the temperature doesn't go above 52ºC (125ºF).
Warm up your favourite BBQ sauce and brush over Venison. Close lid for a bit longer (until internal temperature is 55ºC). If necessary, you can brown up the bacon, by putting Venison on the grill plate directly above the hot coals.
Remove from Smoker and rest for 15 minutes before carving. As the Venison rests, it will go a beautiful dark pink colour.
