qview Smoked Venison Backstrap

[drb111]

Wow...Sorry for the terrible image. Soaked backstrap in Allegro creole seasoning for 15 hours. Let airdry and smoked for 2.5 hrs at 250 in the GOSM. 1 panful of cherry and removed when internal was 140. Didn't last very long. Will do 3 more later in the week...outstanding

 

[walking dude]

great looking........ahhhhhhhh.........summin........... ..LMAO

j/k

i have 4 backstraps.......one i am giving away..........one i am saving for my son........and the other two, making jerky outta.............

rest of the venison, i am turning into ss.........can't wait

 

[smokinit]

I can't wait that long for backstrap it's to good.

 

[geob]

Nice Looking, ready to eat, just what we like.
What wood did ya use?

Smoking

 

[fireguy]

Nice looking Back straps, My Favorite....

WD - Cant believe you are making jerky out of the Back Strap, it is the best cut on the Critter!!! I use Roast for jerky, and always smoke or grill dem good Straps..

 

[walking dude]

its either jerky or summer sausage........i don't eat plain venison........never developed a taste for it

 

[gt2003]

I'm with ya fireguy. Backstrap is for grilling or smoking. Hind quarters are great for jerky. I've got some roasts in the freezer I just didn't label them well so I don't know what is scraps (for hot links, chili etc) and which are the roasts.

 

[pineywoods]

Saw this and I gotta try it got the straps marinating right now as well as a couple rubbed butts gonna be a busy day tomorrow