Decided to do a late day smoke with a piece of venison backstrap for supper. Maranited it with some dales steak seasoning for a couple of hours. Smoked it at 235* till the IT reached 146* and that only took about 90 mins. Smoked it with Hickory chunks. It came out real good and had the very best flavor..The cooking time was so short it did not dry out at all.
Venison Backstrap w/Q-view
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- 104 Posts. Joined 11/2010
- Location: Ames Iowa (land barron) 53 acers---- hehehehehe
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try this some time ,
1 large onion bleanded
8 table spoones ground garlic.
1 table spoon time.
dash of salt
4t tbl sp. fresh ground peper,
3 tbl sp. mustard
add all ingrediance and blend
take a back hip roast out of your deer.
(we call them football roast) this is around 5 lb on doe or 7 to 8 lb for a buck
if you butcher your own deer you know this chunk of meat
and place ingrediance and meat in a large zip lock bag.
let sit in ref. 48 hour.
then straight from the bag with as much of the marinade on it as possable.
cool smoke 2 hours 105 to 110 deg.
at about 1 hour into the smoking or half way thru the smoking process
baste with a half cup of red wine mixed W/ a half cup of red viniger
with a tbl spoon of ground sage blended (i just pour it over the top.)
continue smoking 1 last our
then turn up the heat,
very inportant shet it down and pull the meat off the heat at 140 deg
when the meat reaches 140 deg internaly.
let stand untell out side reaches 110 + and serve
slice it in 1/2 to 3/4 in thisk slices or shave it for sandwitches,
it doesn't get much better than that.
I like the way you have it shaped in the first two pictures!
It looks like you could throw it, and it'll come right back to you.