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What should internal temp of venison backstrap be?
I don't smoke loins. I peel off the blue skin and cut the loin into 3/4" cutlets. I salt and pepper them and throw them into a hot, dry cast iron skillet. Sear them on both sides. This usually takes a couple of minutes on both sides, or less. They need to be rare. Venison has so little...- bruce earnhart
- Post #10
- Forum: Wild Game
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