Author Topic: venison backstraps  (Read 6920 times)

Offline BigPosey

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venison backstraps
« on: August 12, 2012, 07:46:02 am »
Does anyone have a good receipt for deer backstraps? What temp and how long should i smoke them? Victor

Offline Kahunas

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Re: venison backstraps
« Reply #1 on: August 14, 2012, 08:40:32 am »
Those are usually extremely lean. I usually just grill them like steaks myself.
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Offline Up In Smoke

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Re: venison backstraps
« Reply #2 on: August 14, 2012, 08:50:26 am »
I have not done venison backstraps, but you could always cold smoke them for a couple of hours and then grill them.
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Offline Kahunas

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Re: venison backstraps
« Reply #3 on: August 14, 2012, 09:03:16 am »
I have not done venison backstraps, but you could always cold smoke them for a couple of hours and then grill them.
Good idea.
Never try to teach a pig to sing; it wastes your time and annoys the pig.

Offline Tenpoint5

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Re: venison backstraps
« Reply #4 on: August 15, 2012, 10:48:04 am »
I'm going to tell you how I do backstraps. Until the food police come and tell you their way which is always better after I tell you mine.

Rub the backstrap with CYM, then season with your favorite rub, drape thin sliced bacon over everything in a criss cross pattern, season again lightly. Preheat Smoker to 225-230 degrees. Apply 2 hours of Hickory smoke. Watch your IT, as you want to pull the  backstop inthe 142-145 range. Tent foil over the backstrap for 10-20 minutes to rest. Then slice and serve.
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squirtthecat

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Re: venison backstraps
« Reply #5 on: August 15, 2012, 10:54:07 am »

I cured a couple backstraps w/ Morton Tenderquick (and some other stuff), applied a Pastrami-esque rub, and hot smoked them.   Pulled when they went past 140°..

These were for some of my hunting colleagues at work.

If you are interested, I will try and find the post.

Offline Ketch22

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Re: venison backstraps
« Reply #6 on: August 15, 2012, 10:56:32 am »
Hi
 They make realy Good Canadian Bacon to.

Offline TMB

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Re: venison backstraps
« Reply #7 on: August 15, 2012, 12:20:57 pm »
Wish I could help ya' out. Onle back straps I have cooked were brined and put into my  Big Easy um, infrared cooker  ;)

10.5 pretty much should know, Lord knows he has cook/smoked enough of them.  I'd go with his idea
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Offline BigPosey

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Re: venison backstraps
« Reply #8 on: August 16, 2012, 07:51:27 am »
Well fellas, all I did was rub the backstraps down with olive oil and some home mixed rub that I mixed up. Smoked them for about 2 hrs at 225. This was over Hickory. They turned out awesome. Real moist with great flavor.