deer backstrap recipes smoker

Chris Marks Chief BBQ Expert CBBQE. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine.


Bacon Wrapped Backstrap Recipe Deer Meat Recipes Deer Recipes Backstrap Recipes

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.

. Let meat come to room temperature 30 minutes. Cut crosswise into individual pieces for serving. Heat smoker to 225-250 degrees then add a handful of your favorite hardwood chips in an unsealed foil pouch.

Imagejpeg sjso395 Aug 14 2013. Cook for 2-3 minutes on each side. Let this stand refrigerated for at least 12 hours but no more than 24.

If using a grill cook meat indirectly. Place in a bowl and use enough Tonys Wild Game Marinade so the meat can soak it in. The backstrap is cut from the top of the deer located on each side of the spine.

Set the rack on the smoker and cook until the internal temperature reaches 130F 54C or your desired doneness about 30 minutes. Preheat the smoker to 250F. Bacon Wrapped Backstrap Recipe.

Open the top vent. Before closing the foil pour broth around the meat. Wrap the backstraps in bacon place seam side down on a wire rack and season with the BBQ Rub.

Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning. Place the deer shoulder on the Traeger. Justin Martin shares his new favorite recipe Smoke.

It really depends on how thick the steaks are. The venison from losing valuable moisture. When the smoker is up to temperature remove the venison from the marinade and place on the rack.

Deer season has kicked off in Louisiana so you know what that means. Cook uncovered for 3 to 4 hours untouched. Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat.

Preheat oven grill or smoker to 250F. After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours. Im not sure where the name back strap originated but Ive.

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. 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. Place the venison tenderloins on The Good-One Smoker with 2 chunks of Wild Cherry flavor wood and smoke at 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.

Cook until internal temperature reaches about 110F for a more rare to medium-rare outcome. Soak venison tenderloin in milk for 30 minutes then pat dry. Were firing up the Pit Boss grill.

Made a brine of 2 quarts of water with 4 tablespoons of salt didnt have Kosher 4 tablespoons of brown sugar 3 bay leaves and a teaspoon of thyme and some worstheshire. Once the internal meat temperature has reached 150F wrap the deer shoulder in aluminium foil. Its equivalent to the loin section off a cow or pig.

Put the rack in the smoker and cook for approximately 2 hours checking the internal temperature at 60 minutes. Sprinkle with Montreal steak seasoning and garlic to taste. This week I thought Id kick 2015 off with a great recipe for backstrap my favorite cut of whitetail deer.

The bacon should be brown on the outside. Use tooth picks to secure. After about 3 12 hours in the smoker check core temp of meat 160 F will render a.

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. Cook meat using whatever method youd like. 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.

Let meat marinate for at least 30 minutes. Smoke venison tenderloins over indirect heat until the meats internal temperature reaches 100-110 degrees. Begin spritzing every 30 to 40 minutes once the bark has set and the rub fused to the meat.

Grill for a few minutes for crisp bacon and grill marks. As the meat smokes the bacon fat will drip.


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