Instant read meat thermometers are your friend. I do internal temperature of 120 degrees. I also precook the bacon a bit in the microwave.

I like to melt some strawberry preserves in a little bowl and glaze that strap right before it's done.

I eat mine too rare to stuff with anything.

Do yourself a favor and brine that backstrap. Then stuff it with your same filling (season the inside of the meat a little too), and use the cheap THIN aggravating bacon....or pre-cook some thick cut. I've never used a meat thermometer on backstrap so I dunno. Guess I've learned to use my eyes. If you really want to set that off, I like to melt some strawberry preserves in a little bowl and glaze that strap right before it's done. Lord have mercy.


What works for me, is when the thin (once wrapped) bacon looks about done glaze it (cook indirect heat the whole time). Give it 5 minutes after the glaze and pull it. I've never been able to let it rest for 5 more because sometimes people are like coyotes.

Try glazing with pepper jelly Skinnerback. Awesomeness.