deer backstrap recipes smoker
Preheat the smoker to 250F. Ground black pepper plus more for serving.
Sweet Bacon Wrapped Venison Tenderloin Recipe Food Com Recipe Deer Meat Recipes Deer Recipes Venison Tenderloin Recipes
Its equivalent to the loin section off a cow or pig.
. You can go as high as 2. Venison Backstrap Recipe Pan-Seared Venison Backstrap. Simply bring all the upper mentioned ingredients to boil to dissolve the salt.
The backstrap is cut from the top of the deer located on each side of the spine. Bring the temperature back up to 275 degrees F using the vents to regulate the temperature. Get your smoker going.
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. Black pepper water lemon juice venison large eggs smoked paprika and 10 more Pan-Grilled Backstrap Topped with Beer Cheese Sauce Realtree salt venison garlic powder cracked pepper shredded extra sharp cheddar cheese and 9 more. Get a little wild with Traegers Roasted Venison Tenderloin recipe.
Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning. Let meat come to room temperature 30 minutes. Then fire up the Traeger and cook them till they reach a tender medium-rare.
Rinse the meat pat dry and proceed with your favorite backstrap recipe. When the smoker is up to temperature remove the venison from the marinade and place on the rack. Cook meat using whatever method youd like.
Venison tenderloin or backstrap 14 cup lemon juice 14 cup olive oil 5 garlic cloves 1 tsp. As the meat smokes the bacon fat will drip. Place each backstrap on a wire cooling rack and set on the smoker.
Let meat marinate for at least 30 minutes. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
Ingredients 1 lb. Open the top vent. 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.
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. Bacon Wrapped Backstrap Recipe. Now that you know how to cook your cut of venison backstrap to perfection pair it with a dried cherry reduction arugula salad and a fried egg.
Place in a bowl and use enough Tonys Wild Game Marinade so the meat can soak it in. The venison from losing valuable moisture. 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.
After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours. Smoke the Backstraps. Soak the meat for at least 6 hours and up to 24 hours.
Cook until internal temperature reaches about 110F for a more rare to medium. Im not sure where the name back strap originated but Ive. Cook until internal temperature reaches 130 degrees or.
When its ready rinse the meat then pat it. Instructions Weigh the meat in grams. 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.
In a deep lodge skillet or small dutch oven mix the queso ingredients and place the skillet directly on the grill grate. Thread in wild game thread starter started by sjso395 start date aug 14 2013. Massage the salt into the meat.
Ad Premiere provider to the finest restaurants stores and home cooks since 1985. Chris Marks Chief BBQ Expert CBBQE. This week I thought Id kick 2015 off with a great recipe for backstrap my favorite cut of whitetail deer.
Season with AP rub and stuff with cream cheese mixture. Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat. After about 3 12 hours in the smoker check core temp of meat 160 F will render a.
Grill for a few minutes for crisp bacon and grill marks. For more barbecue and grilling recipes visit. Weigh out 15 of that weight in salt.
Cook for 2-3 minutes on each side. Trim away unwanted fat from tenderloin. Try to keep it below 200F.
Wood choice is yours. Start by marinating the venison for at least 8 hours in a mixture of red wine garlic soy sauce rosemary black pepper and olive oil. 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 onto the coals and cover the grill.
Chill the mixture in the refrigerator or freezer or you can add ice cubes to chill the brine more rapidly. Put the rack in the smoker and cook for approximately 2 hours checking the internal temperature at 60 minutes. Deer backstrap recipes smoker.
As far as deer meat goes it doesnt get better than fresh venison backstrap. 1 pound venison tenderloin or backstrap ¼ cup lemon juice ¼ cup olive oil 5 garlic cloves 1 teaspoon salt 1 teaspoon ground black pepper plus more for serving. Let this stand refrigerated for at least 12 hours but no more than 24.
Preheat oven grill or smoker to 250F. If using a grill cook meat indirectly.
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