Smoked venison back strap

[devilmutt]

Well I thawed out a back strap and decided to try something diffrent with it. Usually my group wants it fried but I was itching to smoke. It came out so good, that I had to share.

Took a back strap, trimmed all silver skin off and cut in half

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• devilmutt
• Jan 21, 2013

Then i layered some bacon on one side

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• devilmutt
• Jan 21, 2013

next put the other half on top

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• devilmutt
• Jan 21, 2013

Always good with a good coating of yellow mustard and a heavy coat of rub

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• devilmutt
• Jan 21, 2013

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• devilmutt
• Jan 21, 2013

Finally another layer of bacon on top and wrapped up snug with some butchers twine

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• devilmutt
• Jan 21, 2013

Smokers warmed up n ready to go... MMMMMM smoky goodness

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• devilmutt
• Jan 21, 2013

Smoked it at 215 till the internal temp was 150. Just right for that slight touch of pink that is so necessary for venison.

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• devilmutt
• Jan 21, 2013

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• devilmutt
• Jan 21, 2013

Let me tell y'all. It was so tender that ya could cut it with a fork. I will be hard pressed to ever fry another. Dang it... Done made myself hungry again!

 

[fpnmf]

Looks delicious!!

   Craig

 

[themule69]

i prefer smoked or grilled over fryed. i have deep fryed it whole. turned out good. but i guess i just like smoked better.

happy smoken.

david

 

[wazzuqer]

That looks good. I did the tenderloin like that once and it turned out good. I like the idea of using the back strap makes me hungry looking at it...

 

[3roosters]

looks great. was checking the site to find a smoke recipe for this. question, did you check the meat temp in the middle of the meat or basically in the middle were the bacon is?