• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

SV Backstrap

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
3,251
1,702
Joined Sep 29, 2018
1. 9 # hunk of Venison backstrap
20210111_133341.jpg

Coated with thin layer of EVOO and Montreal Steak
20210111_133911.jpg

Fridge for couple hrs and vacuumed for a swim @138° for 3 hrs ( indawamp, thank you)
20210111_134117.jpg

Seared in high heat cast iron pan.
20210111_170112.jpg

Rested 15 mins and sliced.
20210111_170232.jpg

Plated with some roasted tator wedges and corn. ( Had to nuke wife's pieces a bit :emoji_relaxed: )
Was quite tender.
20210111_170731_004.jpg
 

TNJAKE

Master of the Pit
SMF Premier Member
4,051
5,179
Joined Nov 26, 2019
Damn bud that looks amazing. Love back strap and you nailed it!
 

thirdeye

Master of the Pit
SMF Premier Member
1,563
1,646
Joined Dec 1, 2019
That looks EXCELLENT. I might have to re-think 138°, I've settled into 130° for beef. It's really funny, but I have particular rubs I use when cooking over live fire.... but by a process of elimination.... Montreal Steak is a wonderful seasoning for sous vide. I think the coarseness has something to do with it.
 

indaswamp

Smoking Guru
OTBS Member
6,199
2,865
Joined Apr 27, 2017
Looks delicious! Did I read that right...9# chunk of backstrap?

I've not tried montreal steak seasoning in the sous vide, always just use salt and cracked black pepper.
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
3,251
1,702
Joined Sep 29, 2018
Damn bud that looks amazing. Love back strap and you nailed it!
Thank you Jake, will do again for sure.
That looks EXCELLENT. I might have to re-think 138°, I've settled into 130° for beef. It's really funny, but I have particular rubs I use when cooking over live fire.... but by a process of elimination.... Montreal Steak is a wonderful seasoning for sous vide. I think the coarseness has something to do with it.
Thank you, I stuck to my guns on the 138°. I kinda knew it was going to be a little red for the wife's liking. Montreal Steak gets used often around here.
Looks delicious! Did I read that right...9# chunk of backstrap?

I've not tried montreal steak seasoning in the sous vide, always just use salt and cracked black pepper.
It was a 1.9 (1# 9oz) strap. Glad I took your suggested 3/hrs instead of the 6hrs I was going to do. Thanks...
Give the Montreal a try, we sure like it.
WR, Looks delicious! like
Thank you much and also for the like .

Johnny Ray Johnny Ray
Brian Trommater Brian Trommater .
Thank you guys for the likes, greatly appreciated !
 

indaswamp

Smoking Guru
OTBS Member
6,199
2,865
Joined Apr 27, 2017
It was a 1.9 (1# 9oz) strap. Glad I took your suggested 3/hrs instead of the 6hrs I was going to do. Thanks...
Give the Montreal a try, we sure like it.
Ah...well now that's better...1.9#. I thought there for a minute my eyes were playing tricks on me.
Yeah, 6 hours and it'll taste more like a roast longer you cook it. 3 hours is enough to get it tender for a back strap.
 

Brokenhandle

Master of the Pit
★ Lifetime Premier ★
2,854
1,851
Joined Nov 9, 2019
Looks delicious! Gonna have to give this a go. Looks perfectly done for us. Was surprised at how red it was for being at 138, but the proof is in the picture!

Ryan
 

Winterrider

Master of the Pit
OTBS Member
SMF Premier Member
3,251
1,702
Joined Sep 29, 2018
Looks delicious! Gonna have to give this a go. Looks perfectly done for us. Was surprised at how red it was for being at 138, but the proof is in the picture!

Ryan
It was good for my liking but probably have to bump it up a few degrees for the spouse. Will do that with the other I have. Thanks for the like.
Good looking plate!
Jim
Thank you Jim, and for the like !
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.