deer backstrap recipes smoker
Trim away unwanted fat from tenderloin. Soak venison tenderloin in milk for 30 minutes then pat dry.
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Deer season has kicked off in Louisiana so you know what that means.
. Be sure to double bag the zip-close bag in case of a leak. 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. Bacon Wrapped Backstrap Recipe.
Heat smoker to 225-250 degrees then add a handful of your favorite hardwood chips in an unsealed foil pouch. Its equivalent to the loin section off a cow or pig. Were firing up the Pit Boss grill.
Ground black pepper plus more for serving. 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. Place the sealed bag in a water bath set the sous vide to 130F and cook for 12 hours.
When the meat reaches the desired temperature remove it from the smoker. Add your favorite wood to the hot coals for smoke flavor. Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning.
Cook until internal temperature reaches about 110F for a more rare to medium. Preheat the smoker to 275F. Justin Martin shares his new favorite recipe Smoke.
Set and preheat your smoker to about 225 F degrees. The bacon should be browned and fully cooked on the outside and the inside of the meat should be somewhat firm to touch and pink. You can go as high as 2.
The bacon should be brown on the outside. Cook for 2-3 minutes on each side. Sprinkle with Montreal steak seasoning and garlic to taste.
Grill for a few minutes for crisp bacon and grill marks. Let meat marinate for at least 30 minutes. Combine the red wine garlic and soy sauce in a small mixing bowl and whisk to combine.
Prepare the smoker by adding wood chips pecan is nice for this recipe to the tray and water apple cider to the bowl. Massage the salt into the meat. Im not sure where the name back strap originated but Ive.
For more barbecue and grilling recipes visit. Let meat come to room temperature 30 minutes. Sign Up Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Smart Thermometer.
When the smoker is up to temperature put the rack with the boar in the smoker and cook for approximately 3 to 4 hours checking the internal temperature at 3 hours. In the pellet grill I use a combination of Pecan Oak and Cherry cooking pellets. Smoke the venison tenderloin for 1 ½ to 2 hours depending on the thickness of your meat.
The Best Venison Backstrap Recipes on Yummly Smoked Venison Backstrap Stuffed Venison Backstrap Marinated Venison Backstrap. Pull the roast from the brine and pat it dry with paper towels. Set the rack on the smoker and cook until the internal temperature reaches 130F 54C or your desired doneness about 30 minutes.
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. Heat the oven barbecue or pellet smoker to 350F. When ready to cook start the Traeger grill on Smoke with the lid open until.
Ingredients 1 lb. Venison tenderloin or backstrap 14 cup lemon juice 14 cup olive oil 5 garlic cloves 1 tsp. Preheat oven grill or smoker to 250F.
Set the rack on the smoker and cook until the internal temperature reaches 130F 54C or your desired doneness about 30 minutesThe bacon should be brown on the outside. To prepare the stuffing sauté onions and mushrooms in bacon drippings over medium heat. If using a grill cook meat indirectly.
The internal temperature should be at 130 F for rare or 140 F for medium rare. Weigh out 15 of that weight in salt. Let this stand refrigerated for at least 12 hours but no more than 24.
Get your smoker going. Open the top vent. As the meat smokes the bacon fat will drip.
Smoke venison tenderloins over indirect heat until the meats internal temperature reaches 100-110 degrees. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine. 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.
Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat. Rest Carve and Enjoy the Smoked Venison Backstraps. Cook meat using whatever method youd like.
After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours. Prepare Pellet Smoker or any other bbq grill for indirect cooking at 350⁰. Instructions Weigh the meat in grams.
The backstrap is cut from the top of the deer located on each side of the spine. This week I thought Id kick 2015 off with a great recipe for backstrap my favorite cut of whitetail deer. Wrap the backstraps in bacon place seam side down on a wire rack and season with the BBQ Rub.
DIRECTIONS Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Oven Barbecue or Pellet Smoker. Allow the backstraps to rest at least 10 to 20 minutes before cutting.
Wrap the backstraps in bacon place seam side down on a wire rack and season with the BBQ Rub. Place in a bowl and use enough Tonys Wild Game Marinade so the meat can soak it in.
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