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Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics. - Page 2

post #21 of 28

Great idea

Great job, what temp and how long?

I just bacon wrapped a backstrap a few weeks ago but over cooked it trying to get the bacon crisp. I like venison Medium-medium rare

Making a fatty will solve that problem.
post #22 of 28
Looks Good!! Thanks for the idea!
post #23 of 28
Thread Starter 
Smoked at 225 degrees, and if I remember right, I pulled it out when the internal hit 150. Then wrapped in foil and a towel to let it rest and cook some more. Since it had a pork outer layer, I figured I was pretty close to the safe temps of the pork when the IT of the venison hit 150. To get the bacon crisp, when the IT was around 140, I jacked up the fire to 300 degrees. Crisped it up pretty nice. Even though this venison was cooked to a higher temp than I would had it been just the venison by itself, it still came out very very tender and extremely moist.
post #24 of 28
Somehow I missed this until today, but that looks unreal Meat Hunter.

I am likely going to try this for the Vikes game with the last back strap in the freezer.

Thanks for the qview and great idea.
post #25 of 28
That looks wonderful!!
post #26 of 28
That does look awesome. Everyone talks about how good backstrap are. Never tasted it.
post #27 of 28
very nice!!
post #28 of 28
ALRIGHT! I am sick of having to buy new keyboards from drooling so much. It's gettin to the point that I am goin to have to start wearing that smokers apron that my st daughter bought me for Christmas every time I come here to SMF.
That looks GREAT! points.giffrom me.

--ray--
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fatties › Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics.