Mushy backstrap??

Discussion in 'Roll Call' started by smoknendeavours, Sep 1, 2014.

  1. I just smoked some deer backstrap for about 3 hours at 180 bumped up to 210 for the last hour or so pulled at 142 deg, wrapped in foil with 2 tbs. Of beef broth let sit 45 min, then carved. the outside came out great the inside was mushy kind of like a liverwurst I threw a few slices on the grill and cooked until well done and it still had a slight pate texture.
    Does anybody know why?? I have had a lot of venison in my day never had that texture
    Thank you for the responses in advance
    Last edited: Sep 1, 2014
  2. Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here..  

    Gary S
  3. Thank you for the welcoming, I'm not sure if I posted this in the right spot, as I have only posted once or twice

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