deer backstrap recipes smoker
Ingredients 1 lb. 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.
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1 pound venison tenderloin or backstrap ¼ cup lemon juice ¼ cup olive oil 5 garlic cloves 1 teaspoon salt 1 teaspoon ground black pepper plus more for serving.
. Chill the mixture in the refrigerator or freezer or you can add ice cubes to chill the brine more rapidly. As you put it in the smoker make sure it doesnt stay longer than 30 minutes inside the smoker. Sprinkle with Montreal steak seasoning and garlic to taste.
Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine. Once youre ready to smoke the venison prepare several strips of thick cut bacon to wrap the back-strap and hold into place with toothpicks. You will need to rest the meat for 5 minutes and it will continue to cook during the resting.
Let meat marinate for at least 30 minutes. Im not sure where the name back strap originated but Ive. Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat.
Place in a bowl and use enough Tonys Wild Game Marinade so the meat can soak it in. Preheat oven grill or smoker to 250F. Just used your recipe almost exactly.
Cook meat using whatever method youd like. Smoked Venison Backstrap. Bring the temperature back up to 275 degrees F using the vents to regulate the temperature.
Weigh out 15 of that weight in salt. 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. Start by marinating the venison for at least 8 hours in a mixture of red wine garlic soy sauce rosemary black pepper and olive oil.
It really depends on how thick the steaks are. Smoked for 25 hours pulled it off at an IT of 132 and wrapped in foil for about a half hour. Ad Premiere provider to the finest restaurants stores and home cooks since 1985.
Ground black pepper plus more for serving. After about 3 12 hours in the smoker check core temp of meat 160 F will render a medium and very delicious and tender cut of meat. Instructions Weigh the meat in grams.
All cool recipes and cooking guide for Smoked Deer Backstrap Recipe are provided here for you to discover and enjoy Smoked Deer Backstrap Recipe -. Bacon Wrapped Backstrap Recipe. You want this to be medium rare at the most so when in doubt pull early.
Tasty tender and moist. Cook until internal temperature reaches about 110F for a more rare to medium. Get a little wild with Traegers Roasted Venison Tenderloin recipe.
The backstrap is one of the most delicious cuts of deer meat and so does it requires some serious care when smoked. 1 Gallon of Water ¾ Cup of Salt ½ cup of regular not reduced sodium soy sauce ¼ Worcestershire sauce ½ cup of brown sugar ½ cup of molasses 1 tbs. Cook for 2-3 minutes on each side.
Then fire up the Traeger and cook them till they reach a tender medium-rare. Heat smoker to 225-250 degrees then add a handful of your favorite hardwood chips in an unsealed foil pouch. Smoke the Backstraps.
Venison tenderloin or backstrap 14 cup lemon juice 14 cup olive oil 5 garlic cloves 1 tsp. Pepper Put this mixture in a ziplock bag along with the back-strap such that the meat is completely covered in the brine. Can you smoke venison backstrap.
Let this stand refrigerated for at least 12 hours but no more than 24. Grill for a few minutes for crisp bacon and grill marks. If using a grill cook meat indirectly.
Aug 14 2013 1 sjso395 Newbie. 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 coals and cover the grill. Get your smoker going.
Soak venison tenderloin in milk for 30 minutes then pat dry. Its equivalent to the loin section off a cow or pig. As the meat smokes the bacon fat will drip.
Trim away unwanted fat from tenderloin. For more barbecue and grilling recipes visit. This week I thought Id kick 2015 off with a great recipe for backstrap my favorite cut of whitetail deer.
Venison Backstrap Recipe Pan-Seared Venison Backstrap. Venison Backstrap Simple Brine Recipe Ingredients 3 Cups of Water 12 Cup of Kosher Salt 14 Cup of Brown Sugar Peppercorns and Other Spices Directions Simply bring all the upper mentioned ingredients to boil to dissolve the salt. Thread in Wild Game Thread starter Started by sjso395 Start date Aug 14 2013.
Massage the salt into the meat. Now that you know how to cook your cut of venison backstrap to perfection pair it with a dried cherry reduction arugula salad and a fried egg. You can go as high as 2.
The backstrap is cut from the top of the deer located on each side of the spine.
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