Venison Backstrap Recipe Marinated and Grilled Venison Backstrap
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Venison backstrap r/smoking
For venison, you want to smoke it until it reaches a minimum internal temperature of 140 degrees Fahrenheit. Most venison cuts, like loin (aka backstrap), are best enjoyed medium-rare. Keep in mind that once you remove it from the smoker, you will have a brief residual increase in temperature.
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Preheat thesmoker to 180° F, and add your favorite wood chips in the smoker. Put theseasoned venison on the cooking grate. Close the lid and monitor the internaltemperature through meat thermometer. Make sure the thermometer is inserted inthe thickest region of the backstrap. Smoking should take roughly 3 hours.
Backstrap and potatoes r/smoking
Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it's also one of the easiest things to screw up. I've been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat, didn't season it ahead of time, or both.
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Smoke the Backstraps. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side, toss a large chunk of the pecan wood onto the coals, and cover the grill. Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature.
Bacon Wrapped Deer Backstrap Smoked Venison Tenderloin Reed
How to Smoke Venison Backstrap. Insert temperature probes into the steaks and set the temperature alert to 110 degrees. Place the steaks in the center of the grill to start the smoking process. When the thermometer reads 110 degrees (this will take about 10 - 15 minutes), remove backstraps from the smoker and set in warm place.
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Place venison directly on the smoker grates and place a leave-in meat thermometer in the thickest portion of the backstrap. Close the smoker lid and let it smoke for 2-4 hours. Keep an eye on the meat thermometer temperature reading and take the venison out of the smoker when the temperature reaches 135°F.
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During smoking, keep an eye on your elk backstrap's internal temperature. You're aiming for medium-rare, which is around 135-140°F (57-60°C). Insert a meat thermometer into the thickest part of the backstrap to check. Baste the meat occasionally with any juices that accumulate on the smoker grates to keep it juicy and flavorful. Use a basting.
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Step 2: Tenderizing. Venison is naturally a tender meat, but it still requires some tenderizing. Massage your meat with your favorite marinade or rub, like soy sauce, olive oil, or any spice rub of your choice. Step 3: Bacon Wrapped Venison Backstrap. Slice jalapeno poppers lengthwise and scoop out the seeds.
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Instructions. Trim off any excess silver "skin" on the backstrap. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Rest the meat for at least a couple of hours in the refrigerator. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces.
Smoked Venison Backstrap Smoking Meat Forums The Best Barbecue
Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of the backstrap. Smoke until it reaches about 135°F, which should take between 2 and 4 hours.
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Flip it over and season the bottom as well. Step 3: Wrap bacon slices around each of the backstraps. I used four bacon slices for each piece. Secure the bacon with toothpicks. Step 4: Carefully place bacon-wrapped backstraps directly on the grill grate of the pellet smoker, seam side down.
Recipes For Deer Backstrap Smoked Dandk Organizer
Preparation. Place the backstrap in a gallon zip lock bag then add apple juice and rum. Close the bag and shake the contents. Then place in the fridge for 2 to 3 hours. Overnight is also OK! Mix spices together and set aside for a rub before smoking. When ready to smoke (Smoker preheated to 200ºF) remove the backstrap from the bag and drain in.
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Deer season has kicked off in Louisiana, so you know what that means: we're firing up the Pit Boss grill. Justin Martin shares his new favorite recipe, Smoke.
Smoked Venison Backstraps Wrapped In Bacon {Pecan Wood No Brining
If smoking the backstrap, you need to use a reverse sear. Smoke the meat to about 5 degrees less than the desired temperature. Remove the meat from the smoker, and sear it on the grill or top of the stop to produce grill marks or a golden caramelized crust. Also Read: Ultimate Guide to Make Smoked Venison Meat.
Smoked Venison Backstrap Recipe How to Smoke Venison Hank Shaw
Step 1: Preheat a pellet smoker to 180-200 degrees F. Remove the backstrap from the brine and rinse under cold water. Step 2: Pat the meat dry with paper towels. Step 3: Place the meat on an oven-safe wire rack and loosely tent the meat with aluminum foil.