Venison back strap

Discussion in 'Wild Game' started by jlmacc, Nov 15, 2009.

  1. jlmacc

    jlmacc Meat Mopper

    Hello guys,
    My father inlaw got a couple deer this week and I am going to smoke a back strap tomorrow.I was wondering if any of you could give me some advice on maybe a rub or something.I have it soaking in italian dressing right now.Just not sure what else to do with it.I thought I would wrap it in bacon to keep it moist.Any other thoughts on what to do?Thanks again.
  2. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I would use something with fat. Bacon is my favorite. Those backstraps will have almost no natural fat to keep them moist. Make sure to not overcook. I would certainly pull at 140.
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  4. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Yep....HIGH heat and wrapped in some bacon and pulled before 150..This wont ebnefit much form Low and Slow I dont think.....
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yes sir I would wrap it in bacon and smoke it to about 145-150 or so and then enjoy. It's some fine eating for sure.
  6. I've just taken them and brine them in saltwater, brn sugar and insta cure no 1, kind of like CB. Can't wait to see and hear about the ending to your story. Well I'm off to try to get one for myself.[​IMG]
  7. petesque

    petesque Smoke Blower SMF Premier Member

    I get to do allot of these because my friends love what I do with them and they hunt allot. I use a product from a on line place called Porky's gourmet. They a line called Belly Cheer that is just wonderful. But I rub the back straps and smoke the next day. 4 hr at the usual 225-250. Then cream cheese, shallots, and horseradish.
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I usually marinade them in either Allegro or MoJo then pin some bacon on them and smoke at 225 till they hit 140 internal. I don't usually use a rub after the marinade.
  9. nickelmore

    nickelmore Smoking Fanatic

    These all sound good let us know how they turn out.
    So far the best thing about my season this year is that I can read smf on my blackberry in the stand.
  10. jlmacc

    jlmacc Meat Mopper

    Thanks a lot for your help guys,
    I thought about even using my weber kettle with some charcoal and apple wood.Just not sure what to season it with, or maybe the italian dressing is enough allready.
  11. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    I haven't smoked any back strap but what we do here is marinate for at least 4 hours then dredge in a flour/season (or crushed popcorn very light) then a quick cook in a pan with some bacon grease and onions....oh baby I might pull on of mine out for tomorrow. let us know what you pick
  12. jlmacc

    jlmacc Meat Mopper

    That sounds good also got14u.I remember my wifes uncle cooked some up.He sliced it into 1/2, 3/4 inch thick pieces,rolled them in bread crumbs and pan fried them....Good stuff.
    Well I got them on the smoker with some apple wood, along with some chicken breast rubbed with shooters "snake bitten chicken rub", stuffed with swiss cheese and wrapped in bacon,and a couple ABT's.I ended up just seasoning the straps with some of durkee's new orleans style cajun seasoning and wrapped in bacon.Think they will turn out good,heck they smelled pretty good raw!
    One more quick thing,how do I do a boil test on my temp gauge?Thanks again.
  13. jlmacc

    jlmacc Meat Mopper

    Well I did a search and found a site that determines your altitude and what temp water should boil at.Mine is 210.2 so I guess I will give that a try.My Smoker is acting up again to.The eletric element's thermestat seems to be acting goofy.I went out there and my temps were at 160.....Maybe mama will buy me a new smoker for christmas.
  14. jlmacc

    jlmacc Meat Mopper

    OK I think we are set.My digital therm showed 212 dgress at boil point so I set my other one at that,it was off by about 10 degrees.I also cleaned the electric connections on my smoker and so far so good.
  15. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

  16. jlmacc

    jlmacc Meat Mopper

    Well I was going to wait till they were done....but I fear clint eastwood.Here they are when I first threw them on and the second photo is where they were about 1hour 40 minutes into it.My smoker was acting up losing temp,but after cleaning the connections it is working great!

    The back strap is at the bottom of the pic,I cut it in half.Going to bring half to my father inlaw when done.
  17. jlmacc

    jlmacc Meat Mopper

    Smoker on the fritz again thinking on moving to oven to finish,straps at 140 internal....damn smoker
  18. jlmacc

    jlmacc Meat Mopper

    Well here is the final pics.I had to finish them in the oven so the smoke ring is very weak.But it all turned out very tasty!

    here's the chicken breast,ABT.
  19. meat hunter

    meat hunter Master of the Pit SMF Premier Member

    In the oven??? Blasphemy!!!!

    Just kidding. Looks like the backstrap came out really really well. Looks very moist. And the ABT's? Great job. I will be making some backstrap hopefully tomorrow, can't wait.
  20. zeddy

    zeddy Newbie

    please dont flame me for asking, I'm a total newbie but is this something I could do in my big chief, or is my smoker a little too basic for this?
    I have a freezer full of moose and deer and I am looking for some things to try

Share This Page