Deer Backstrap Recipes Smoker

1 5lb pork loin or boston butt venison loin. Remove the roast once it hits temperature and cover loosely with foil to rest for 15 minutes before slicing.


Stuffed Venison Backstrap Grilled Venison Deer Recipe Recipe Venison Backstrap Deer Recipes Backstrap Recipes

This smoked venison tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker.

Deer backstrap recipes smoker. In a deep lodge skillet or small dutch oven, mix the queso ingredients and place the skillet directly on the grill grate. As far as deer meat goes, it doesn’t get better than fresh venison backstrap. Thread in 'wild game' thread starter started by sjso395, start date aug 14, 2013;

Place bacon wrapped venison on the smoker. It’s equivalent to the loin section off a cow or pig. For rare venison, pull the roast at 130, for medium, take it up to 135 to 140.

Best way to cook venison backstrap. You can cut it into steaks just like beef filet, slice it thin for pan frying, or (my personal favorite) leave it whole and smoke or grill. In either case, using a trusty meat thermometer is critical for cooking the backstrap to your preferred level of doneness.

We recommend searing the meat on top of the stove and finishing off the cooking process in the oven but you can also cook the backstrap on the grill or smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. This week i thought i’d kick 2015 off with a great recipe for backstrap… my favorite cut of whitetail deer.

See more ideas about deer recipes, venison recipes, game food. If not brining, sprinkle generously with salt & garlic powder. Rub the cure into the meat, covering all.

Preheat smoker to 225 degrees. After about 3 1/2 hours in the smoker check core temp of meat, 160 f will render a medium and very delicious and tender cut of meat. Combine the sugar and morton's sugar cure (one t of each for each pound of meat).

Place the butt or loin in a large freezer bag and coat with the cure. Just used your recipe almost exactly. The backstrap is cut from the top of the deer located on each side of the spine.

It is lean, has a texture similar to filet mignon and because of its thickness, is excellent for smoking. I start with 2 whole venison backstraps. Smoked for 2.5 hours, pulled it off at an it of 132 and wrapped in foil for about a half hour.

With any kind of deer meat you want to make sure that it’s properly trimmed, and by that i mean that all silver skin and sinew is removed from the meat. Put the thermometer prong in the. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side of the coals, toss a large chunk of the pecan wood onto the.

Place the backstrap on the grate next to the queso pan. A rack of venison cooked rare and sliced at the table makes. Smoked venison backstrap (loin) place the back strap on the bottom rack of the bradley smoker with the water pan on the heat diffuser, full of water.

Place the venison tenderloin on the smoker with (2) chunks of flavor wood and smoke at about 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature. Mix all of the queso ingredients in a deep lodge or other cast iron pan. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture.

I make this in my. Smoked venison tenderloin recipe smoked venison tenderloin: This is your dry cure.

Grilling over wood or charcoal adds pleasing flavor, but the accuracy of. Aug 14, 2013 #1 sjso395 newbie. After searing the roast, move the venison over to the cool side of the grill and finish the cook.


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