Venison Backstrap Recipe

[duxbux]

I need a recipe to smoke some Sika deer backstraps. Any thing will do.

Thanks in Advance.

Mike

[BigJohnT]

My wife marinates deer in Jack Daniels marinade for a few days in the fridge cut into thin slices then it hits the barbie for a quick cook. Real Good. Just about anything you can think of for marinade and smoked then FTCed is good. The key for me is proper prep when you butcher the wild game... I don't like gamely taste/smells.

John

[FLBentRider]

TenPoint4 made Canadian bacon out of it.

http://forum.bradleysmoker.com/index.php?topic=8264.0

[classicrockgriller]

I've taken whitetail deer backstrap and cut into about 1/4 inch sections and placed in a baggie and pounded flat with a mallet. Use that to roll up slice of onion, jalapeno, cheese. Wrap all this with bacon and hold together with toothpick. Grill or smoke till the bacon is done.

[BigJohnT]

I think CRG gets the Darwin Prize for his little round thingy on the left  ;D

Note this is not the Darwin Award which is completely different.

I love it!

JT

[classicrockgriller]

Sorry duxbux, lost my manners......Welcome to the forum.

[Tenpoint5]

DUX, Here is the recipe that I Bastardized and made my own for venison.

Venison Canadian Bacon

1 Tablespoon per pound Morton's Sugar Cure Tenderquick
1 Tablespoon per pound white sugar or brown sugar
1 5lb pork loin or Boston butt Venison Loin

1. Combine the sugar and Morton's Sugar Cure (one T of each for each pound of meat). This is your dry cure. Place the butt or loin in a large freezer bag and coat with the cure. Rub the cure into the meat, covering all sides. Squeeze the air out of the bag and seal. Store in the refrigerator for 1 day per pound of meat, flipping the meat over once a day. Liquid will begin to collect in the bag - this indicates that the cure is working. Do not drain it off.

2. When the meat is cured, remove the meat from the cure and soak in cold water for 1-2 hours to remove some of the salt. Dry off the meat and refrigerate for an hour.

3. Set up your smoker for indirect heat. Add hickory wood for smoke. If using Boston butt - cook at 225°F until the internal temperature of the meat hits 145°F. If using pork loin - cook at 225°F until the internal temperature of the meat hits 165°F. Cook at 225* until IT of 152*

4. Remove form the smoker, let cool, and slice. Note that the Canadian bacon is fully cooked and just needs to be warmed to serve.

Mine never makes it to the warm to serve part!! Is usually eaten cold, but tastes great in bubble pizza or regular pizza also. That is the only time my VCB has been eaten warm. Come to think of it I think I have also added pure maple syrup to the dry cure once or twice, don't remember how much just added some.

[KevinG]

I rarely need any seasoning on my venison, but to spice things up a little I will sometimes submerge them into some Italian dressing overnight and then cook them, my finicky family and friends never even know it's venison until the dinner conversation after the meal.