deer backstrap recipes smoker
The venison from losing valuable moisture. Ive taken whitetail deer backstrap and cut into about 14 inch sections and placed in a baggie and pounded flat with a mallet.
Smoked Venison Tenderloin Miss Allie S Kitchen Recipe Venison Tenderloin Deer Tenderloin Recipes Venison Recipes
Get your smoker going.
. It takes about 30 minutes on the smoker to fully cook and you want to run the pit at 350F 177C to brown the bacon. Smoked venison backstrap archives howtobbbqright smoked venison tenderloin miss allie s kitchen stuffed venison backstrap grilled deer recipe smoked venison backstrap recipe cleverly simple. Deer Backstrap Recipes Smoker.
Justin Martin shares his new favorite recipe Smoke. Use that to roll up slice of onion jalapeno cheese. 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.
You should hear a sizzle. Instructions Weigh the meat in grams. Cook for 2-3 minutes on each side.
Smoked Backstrap Subs are stuffed with delicious smoked venison backstrap peppers and onions steak seasoning and melted provolone cheese. 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. Once the pan is quite hot might even be slightly smoking cut the backstrap in half and lay on the grill pan.
Grill or smoke till the bacon is done. Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning. Place each backstrap on a wire.
Weigh out 15 of that weight in salt. You can go as high as 2. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine.
Season with AP rub and stuff with cream cheese mixture. After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub.
Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat. Let meat come to room temperature 30 minutes. Massage the salt into the meat.
Were firing up the Pit Boss grill. Once your venison has marinated 4 to 24 hours and has come to room temperature heat the cast iron grill pan over medium-high heat on the stovetop and add a bit of avocado oil. Deer season has kicked off in Louisiana so you know what that means.
Wrap all this with bacon and hold together with toothpick. 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. Chris Marks Chief BBQ Expert CBBQE.
Then it gets stuffed with a mixture of cream cheese bacon mushroom onion and parsley. 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. As the meat smokes the bacon fat will drip.
Let this stand refrigerated for at least 12 hours but no more than 24. The whole thing gets wrapped in bacon to hold it together and to add a little fat because deer is incredibly lean meat. Grill for a few minutes for crisp bacon and grill marks.
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