1/4 OF A BACKSTRAP

[Hawging It]

Hello all! I vacum pack my backstraps in quarters so nothing wasted. Going to smoke this afternoon. Got it seasoned with Killer Hogs all purpose seasoning and will wrap the chunk in bacon. I will smoke at 275 degrees. Not concerned with cook time. I am focused on the IT. Don't like and won't eat bloody deer meat. Need it a little over medium Well. I usually fry it so not to savvy on smoking backstrap. However, I can smoke a killer hind quarter but that's different. Any help on the IT will be much appreciated.

 

[tallbm]

Over in my Venison Roast like Prime Rib thread I have some info that may helps:
https://www.smokingmeatforums.com/threads/smoked-venison-roast-like-prime-rib-with-qview.270688/

Basically a temp of 140F IT should get you where you want to go.

Here is what a Venison Top Round roast looks like at 140F IT.

DSC_8978[1]

• tallbm
• Dec 9, 2017

Here is what a Venison Bottom Round roast looks like at 133F.

DSC_8976[1]

• tallbm
• Dec 9, 2017

I hope this info helps :)

 

[Hawging It]

Over in my Venison Roast like Prime Rib thread I have some info that may helps:
https://www.smokingmeatforums.com/threads/smoked-venison-roast-like-prime-rib-with-qview.270688/

Basically a temp of 140F IT should get you where you want to go.

Here is what a Venison Top Round roast looks like at 140F IT.

DSC_8978[1]

• tallbm
• Dec 9, 2017

Here is what a Venison Bottom Round roast looks like at 133F.

DSC_8976[1]

• tallbm
• Dec 9, 2017

I hope this info helps :)

Just got back to the forum. It turned out wonderful. 140 IT which was just like I like it. Little over medium. Going to post pics soon.

 

[tallbm]

Just got back to the forum. It turned out wonderful. 140 IT which was just like I like it. Little over medium. Going to post pics soon.

Excellent! I can't wait for some pics :)