Stuffed Backstrap

[so ms smoker]

  I took a deer backstrap and tried to roll it open like a pork loin. Need to practice this more but it came out OK.

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• so ms smoker
• Jan 24, 2013

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• so ms smoker
• Jan 24, 2013

Then I added colby jack, italian and monterey jack cheese.

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• so ms smoker
• Jan 24, 2013

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• so ms smoker
• Jan 24, 2013

Then a little chopped spinach

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• so ms smoker
• Jan 24, 2013

  Rolled and tied. In the smoker at 230 with pitmasters blend and pecan pellets.Also a lite coating of rub.

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• so ms smoker
• Jan 24, 2013

And a couple finished shots

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• so ms smoker
• Jan 24, 2013

  Took to 140 IT.

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• so ms smoker
• Jan 24, 2013

  It was very good but I should have seasoned the inside of the meat more. Enjoy!

   Mike

 

[smoking b]

Looks great man! 

  I love smoked deer 

 

[woodcutter]

Looks great! I wish I wasn't out of venison.