- 2 lb. elk loin (backstrap), cut into 2 oz. pieces
- 1 Tbsp. liquid smoke flavoring
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. black pepper
- 16 slices thick cut bacon
Preheat outdoor grill for med. heat. Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder & pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer. Cook on preheated grill until bacon becomes slightly burnt, and meat has cooked to med-rare, 15 to 20 min.