Venison Backstraps #2 (SV—Fork-Tender & Tasty)

[Bearcarver]

Looks great nice & pink. How did the meat soak up the spices?

Thank You Joe!!
I didn't overload it with spices, but it took it just about right.

Bear

 

[troutman]

I would have thought backstrap would cook more like beef tenderloin, that is in less time, but it looks like you nailed it perfectly Bear. Would love to try some !!! Definitely a LIKE !!!

 

[Bearcarver]

I would have thought backstrap would cook more like beef tenderloin, that is in less time, but it looks like you nailed it perfectly Bear. Would love to try some !!! Definitely a LIKE !!!

Thank You Troutman!!
It's quite possible less time would be fine.
I did some searching & came up with 134° for 8 hours.
It came out so perfect, I did it again to confirm.
Now I'd be afraid to make it any longer or shorter.
My Beef Tenderloins have been shorter, but many of them I have just done in my Smoker.
And Thank You Much for the Like.

Bear

 

[Bearcarver]

Nice looking plate of vittles you got there Bear.

Point for sure.

Chris

Thank You Chris!!
And Thanks for the Like.

Bear

 

[Bearcarver]

Dang that looks good!

Thank You PZ!!
And Thanks for the Like.

Bear