Venison Backstrap Fatty W/Wild Mushrooms Lots of Pics.

[nickelmore]

Great job, what temp and how long?

I just bacon wrapped a backstrap a few weeks ago but over cooked it trying to get the bacon crisp. I like venison Medium-medium rare

Making a fatty will solve that problem.

 

[luvnmt]

Looks Good!! Thanks for the idea!

 

[meat hunter]

Smoked at 225 degrees, and if I remember right, I pulled it out when the internal hit 150. Then wrapped in foil and a towel to let it rest and cook some more. Since it had a pork outer layer, I figured I was pretty close to the safe temps of the pork when the IT of the venison hit 150. To get the bacon crisp, when the IT was around 140, I jacked up the fire to 300 degrees. Crisped it up pretty nice. Even though this venison was cooked to a higher temp than I would had it been just the venison by itself, it still came out very very tender and extremely moist.

 

[lifterpuller]

Somehow I missed this until today, but that looks unreal Meat Hunter.

I am likely going to try this for the Vikes game with the last back strap in the freezer.

Thanks for the qview and great idea.

 

[fireangel]

That looks wonderful!!

 

[cajunsmoke13]

That does look awesome. Everyone talks about how good backstrap are. Never tasted it.

 

[gene111]

very nice!!

 

[silverwolf636]

ALRIGHT! I am sick of having to buy new keyboards from drooling so much. It's gettin to the point that I am goin to have to start wearing that smokers apron that my st daughter bought me for Christmas every time I come here to SMF.
That looks GREAT!

from me.

--ray--
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