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What should internal temp of venison backstrap be?

post #1 of 9
Thread Starter 
I still have some backstraps in the freezer (average to smallish size). What should internal temp be if I throw them in the GOSM at 225-250 for a smoke?

Thanks!!
post #2 of 9
I'd go no higher than 145. Bring frozen they are "clean". No need for high temps. If you like it rarer...135° and rest a few. Consider foiling around 125 and during the rest, the juice will re-absorb into the strap.
post #3 of 9
What Rich said, cook it past med. and throw it away!! PDT_Armataz_01_13.gif
post #4 of 9
i agree, for a tender cut like the backstrap you really dont want to go past med rare or med tops, i have found that past med rare it starts to toughen up and after medium it is ruined IMHO.
post #5 of 9
Are you brining it first? if so could you post the recipe. I
had some smoked backstrap at a butchering demo and it was awesome. They wouldn't part with the recipe but it seemed just like a salt brine that you would use say for trout or salmon. Thank you.
post #6 of 9
Thread Starter 
I'm still a weekend away or so from preparing the backstraps, but more than likely will brine in Alegro marinade (soy, worcesteshire, garlic, salt, onion powder etc..) remove and sit in room temp for an hour to glaze a little and then smoke to med rare (135-145) as suggested...will post pics
post #7 of 9
sounds good but this definately didn't have any type of so called oriental flavor just plain salt and smoke. Will give yours a try, sounds good. By the way how long are you brining/marinating?
post #8 of 9
Thread Starter 
Hear you. The alegro marinade is bottled from the supermarket and very tasty for grilling or smoking. I'm sure that you couldn't miss with simple water, sugar, salt brine either...I would probably brine 12 hours or so...will keep you posted
post #9 of 9
Sounds like Richtee has several under his belt. Good advice.

Haven't heard of anyone in the South doing the Brine thing to a backstrap. Not to say that it's a bad thing, just havent heard of it.

Dells, Salt and Pepper. Don't go over 130 internal as recommended by others. Wrap in foil during the final hour will bring back all the moist flavors.

If you want the OTBS you will have to really add the smoke as this will cook faster than most items.

Smoking
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