deer back strap?

[dAWGS]

say i wanted to smoke a couple of whole deer back straps.   anyone have any input how to do it?   recipes?  what does the IT have to be?   what temp should i smoke at?   im using the OBS

[mjdeez]

Well i usually cut em up into steaks with some steak seasoning or soy based marinade, but here are some other ideas.

Venison canadian bacon from backstrap:
http://forum.bradleysmoker.com/index.php?topic=19746.0

Or how about a variation on a fantastic recipe from Punchlock? I've had this with a beef rib steak and it was great, but cold smoke it and cook it med rare and it will be great.  The portabella was great.
http://forum.bradleysmoker.com/index.php?topic=18316.0

[MQ]

I've not tried to smoke any venison yet, please post how it turns out.

MQ

[mjdeez]

I also made a bunch of beef and venison pastrami a few weeks ago, but the venison was hind quarter. The dry cure recipe on susanminor.org came out really good (I have another 10 lbs in the dry cure stage right now). I wouldn't use backstrap for pastrami, but I figured I'd mention it in case you get some hind quarter you don't want to turn into burger or roast.

Let us know what you end up doing with it.

[OU812]

I do whole back straps all the time first thing is cook toi 145 F

Then you can play with what you want.

I like to split like a hogie and stuff with some onions green prppers shrooms cheese and what ever trips your triger then wrap in bacon seam side up, and smoke with Pecan for 3 hr and finish on a hot girll with indirect heat till an IT of 145 F,tent for a bit then dig in.

Gooood stuff.

[mow_delon]

Probably a little late, but using the pastrami brine and rub recipe from the recipe site makes for some dang good deer.  I got some thawing right now to go into the brine tomorrow and rubbed on thursday or friday and smoked saturday.  I usually cut the back strap in half and tie the two lengths together before I rub the roast to make it a bigger slice.  As said earlier by OU812, 145 IT is as done as you want to make it (I go to 140).  It is wonderful sliced about an inch thick and fried in a frying pan or grilled as long as you don't over cook it.  Also great sliced thin and used for cold meat sammies.  Good Luck and let us know what you think!