Smoked Venison Backstrap Smoking Meat Forums The Best Barbecue

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Place a large cast-iron skillet over high heat. Add a tablespoon of a high smoke point cooking oil like grapeseed or peanut oil. Swirl the pan around to spread the oil. Once the oil begins to smoke, put the backstrap in the skillet. Allow the backstrap to cook for 1 minute without moving it. Flip the backstrap and repeat the process on the.

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Step 4: After an hour place the backstrap onto the grill grates, insert a good meat thermometer (probe if you have one attached to the smoker) and close the lid. Smoke for about 1 hour 15 minutes or until it reaches 125°F. Step 5: Remove from the smoker and make a tent to cover the venison.

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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.

Smoked Venison Backstrap Recipe How to Smoke Venison Hank Shaw

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.

Smoked Venison Backstrap Smoking Meat Forums The Best Barbecue

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.

Venison Backstrap Recipe Marinated and Grilled Venison Backstrap

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.

Recipes For Deer Backstrap Smoked Dandk Organizer

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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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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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.

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.

Venison backstrap, dry aged 15 days. Venison recipes, Venison

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.

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Insert your smoker's probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible. Smoke until the meat reaches 135°F internal temperature for medium rare. Depending on the thickness of your meat, this will take 2-4 hours.

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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 Recipe How to Smoke Venison Hank Shaw

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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Set the chops on a cleaned and oiled grill over low heat and cook for 1 minute. Flip the chops and brush with the glaze. Flip and glaze three to four times every 2 minutes for rare to medium-rare.