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Venison Backstrap
Hey guys.....I smoked it at 225 degrees for about 45 minutes. I took it out and wrapped it in foil with some honey and homemade marinade. I put it back in the smoker for another 45 minutes. I came out great. My daughter hates deer sausage but tore into the backstrap. I am still on the fench with...- Evolution1906
- Post #9
- Forum: Wild Game
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Venison Backstrap
About to smoke some backstrap. Using a mesquite and hickory woodchip mix. Found a nice recipe for a marinade using apple juice and rum. Letting it soak for a few hours and then about to fire this deer up. Any last minute suggestions? I have seen some great tips on this forum.- Evolution1906
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- Replies: 8
- Forum: Wild Game
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