Back strap

[kerstingm]

A buddy brought me a decent slice of a back strap. From what I'm hearing I need to do a fast sear medium rare pan fry. Has anyone tried a smoke and reverse sear on one?

 

[Geebs]

We sear ours on the grill to rare-medium rare.

 

[JohnsMyName]

Cast iron or grill sear to rare, med/rare. I merinade first too, meat can be a little bloody. I like soy, maple, Worcestershire, with black pepper and garlic. Also, very lean so introducing fat is nice, bacon grease or butter.

Never smoked it, but I’m sure it would work like any other lean meat.

 

[motolife313]

I usually cut the steak up into thin slices about .5" thick then pound them with a tenderizer. I really like the pan sear method but I'd give smoking it a try. I think I do a thick steak tho so I can get a probe in it

 

[kerstingm]

I have a nice piece and 1/2" thick 12" or so long.
Pan sear/fry is what I'm seeing is the preferred way to cook
As much as I love my smoking, we all know not everything can be smoked.

 

[JohnsMyName]

Cast iron with bacon grease or butter. Don’t over cook it. You’ll be happy.

 

[kerstingm]

Talked to my cousin that's been hunting longer than I've been walking. He said to sear and smoke for 3/4 hours till fork tender.
I've got a good size to cut in half to try a pan fry and a test smoke sample.

 

[JohnsMyName]

I’m not sure how anything gets fork tender in 3/4 an hour? Just don’t over cook and you’re fine, it’s a beautiful cut!! Hope that doesn’t sound douchey, wasn’t meant to be.

Cheers!

 

[JohnsMyName]

Looks great, pics rule. :)

Let us know how it goes.

 

[tallbm]

I haven't done a backstrap...yet.
I did smoke a venison round roast that came out amazing!
I marinated the roughly 3.5 pound roast in 1 cup reduced sodium soy sauce, 2 cups of NOT from concentrate Pineapple juice (Dole brand is NOT from concentrate), and seasonings like it was a steak.

I then smoked the roast the same way you do a Prime Rib or Ribeye Roast.
I Smoked at 225F until I hit IT of 145F. It was out of this world good!

I would think the same approach would work for a Venison backstrap. Also know I applied double smoke with my AMNPS since the smoke was a quick one :)

 

[kerstingm]

I’m not sure how anything gets fork tender in 3/4 an hour? Just don’t over cook and you’re fine, it’s a beautiful cut!! Hope that doesn’t sound douchey, wasn’t meant to be.

Cheers!

three or four hours