deer backstrap recipes smoker
Refrigerate at least a couple hours or overnight you can even leave it 2-3 days for best flavor. Cook uncovered for 3 to 4 hours untouched.
Smoked Venison Backstraps Wrapped In Bacon Pecan Wood No Brining Deer Backstrap Recipes Venison Backstrap Recipes Cooking Venison Steaks
After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours.
. Cook a little longer for a more well-done meat. Wrap the backstraps in bacon place seam side down on a wire rack and season with the BBQ Rub. 1 Gallon of Water ¾ Cup of Salt ½ cup of regular not reduced sodium soy sauce ¼ Worcestershire sauce ½ cup of brown sugar ½ cup of molasses 1 tbs.
Get your smoker going. Place the deer shoulder on the Traeger. This should be adequate to cover one whole back-strap.
Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Set the rack on the smoker and cook until the internal temperature reaches 130F 54C or your desired doneness about 30 minutes. Once the oil begins to smoke put the backstrap in the skillet.
Set and preheat your smoker to about 225 F degrees. Place in a covered bowl or container. Pepper Put this mixture in a ziplock bag along with the back-strap such that the meat is completely covered in the brine.
Justin Martin shares his new favorite recipe Smoke. The internal temperature should be at 130 F for rare and 140 F for medium rare. Smoke the tenderloin for 112-2 hours depending on the thickness of your meat.
But get it done early wrap in foil with some beef broth or cherry juice wrap the foil wrapped meat with some towels and place in a dry cooler it will stay hot for several hours. 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. Dont cook it to medium you want it nice and juicy.
Allow the backstrap to cook for 1 minute without moving it. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. 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.
Preheat oven grill or smoker to 250F. Cover all sides of the meat evenly with the brine. Smoke the Backstraps.
This is a very important step anyways so all the natural juices get soaked back into the meat fibers. Lay the bacon strips next to each other then put the backstraps crosswise over the strips. Swirl the pan around to spread the oil.
Season with Steak Shake Hot Rub and Steak Rub. Remove and fat and silver skin from meat 2. The next day set up the smoker and preheat to 180F.
Once the internal meat temperature has reached 150F wrap the deer shoulder in aluminium foil. Grill for a few minutes for crisp bacon and grill marks. If you have a probe thermometer insert.
Here is a basic brine recipe to try to make one-gallon of brine. Imagejpeg sjso395 Aug 14 2013. Add a tablespoon of a high smoke point cooking oil like grapeseed or peanut oil.
If using a grill cook meat indirectly. Black pepper to taste Directions 1. Cook meat using whatever method youd like.
Begin spritzing every 30 to 40 minutes once the bark has set and the rub fused to the meat. Before closing the foil pour broth around the meat. Were firing up the Pit Boss grill.
1 Gallon of Water could substitute ¼ gal of water for apple juice too ¾ Cup of Salt ½ cup of regular not reduced sodium soy sauce ¼ worchestershire sauce ½ cup of brown sugar. The longer it brines the more flavorful it will be. Pat to dry off backstraps with paper towel.
Try to keep it below 200F. You want this to be medium rare at the most so when in doubt pull early. Use tooth picks to secure.
You will need to rest the meat for 5 minutes and it will continue to cook during the resting. Depending upon your storage vessel this should be adequate to cover one whole back-strap. Flip the backstrap and repeat the process on the opposite side.
Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat. Place each backstrap on a wire cooling rack and set on the smoker. Be careful not to cut through the entire piece.
It really depends on how thick the steaks are. If using pork cook until meat reaches an internal temperature of 150F. Season with AP rub and stuff with cream cheese mixture.
Cook until internal temperature reaches about 110F for a more rare to medium-rare outcome. When its ready rinse the meat then pat it dry with paper towels. Starting with the back drizzle with oil.
I would smoke it to an internal temp of 140-150 no more. Cook for 2-3 minutes on each side. Deer season has kicked off in Louisiana so you know what that means.
When the coals are ready to cook place the backstraps on the hot grate on the cool side of the opposite side of the coals toss a large chunk of the pecan. Wood choice is yours.
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