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qview Smoked Venison Backstrap

post #1 of 8
Thread Starter 
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


post #2 of 8
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
post #3 of 8
I can't wait that long for backstrap it's to good.
post #4 of 8
Nice Looking, ready to eat, just what we like.
What wood did ya use?

Smoking
post #5 of 8
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..
post #6 of 8
its either jerky or summer sausage........i don't eat plain venison........never developed a taste for it
post #7 of 8
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.
post #8 of 8
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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