- Nov 12, 2016
- 2
- 10
Growing up in Wisconsin hunting and the outdoors has always been a way of life. My wife recently purchased an electric smoker (Mastrbuilt)for my birthday and have been practicing mostly with chicken, Turkey, pork and a few beef roasts. Today I'm going to try venison back strapsfor the first time. I started yesterday rinsing then slicing about 1/3 of the way through in 1 inch increments then adding a rub. I then slathered the entire back straps in A-1 steak sauce and let it marinate over night. Will be setting my smoker to 250 and looking for an internal temp. of 145. Going to use cherry and hickory . I'll keep you posted.