qview Smoked Venison Backstrap

Discussion in 'Wild Game' started by drb111, Mar 15, 2008.

  1. drb111

    drb111 Newbie

    Wow...Sorry for the terrible image. Soaked backstrap in Allegro creole seasoning for 15 hours. Let airdry and smoked for 2.5 hrs at 250 in the GOSM. 1 panful of cherry and removed when internal was 140. Didn't last very long. Will do 3 more later in the week...outstanding


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  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    great looking........ahhhhhhhh.........summin........... ..LMAO

    j/k

    i have 4 backstraps.......one i am giving away..........one i am saving for my son........and the other two, making jerky outta.............

    rest of the venison, i am turning into ss.........can't wait
     
  3. smokinit

    smokinit Smoke Blower SMF Premier Member

    I can't wait that long for backstrap it's to good.
     
  4. geob

    geob Meat Mopper SMF Premier Member

    Nice Looking, ready to eat, just what we like.
    What wood did ya use?

    Smoking
     
  5. fireguy

    fireguy Smoking Fanatic

    Nice looking Back straps, My Favorite....

    WD - Cant believe you are making jerky out of the Back Strap, it is the best cut on the Critter!!! I use Roast for jerky, and always smoke or grill dem good Straps..
     
  6. walking dude

    walking dude Smoking Guru SMF Premier Member

    its either jerky or summer sausage........i don't eat plain venison........never developed a taste for it
     
  7. gt2003

    gt2003 Meat Mopper

    I'm with ya fireguy. Backstrap is for grilling or smoking. Hind quarters are great for jerky. I've got some roasts in the freezer I just didn't label them well so I don't know what is scraps (for hot links, chili etc) and which are the roasts.
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Saw this and I gotta try it got the straps marinating right now as well as a couple rubbed butts gonna be a busy day tomorrow
     

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