- Joined Apr 13, 2013
I'm gonna smoke my first venison tonight. Have tenderloins seasoned & wrapped in bacon
X2. I think they're 2 entirely different cuts of meat. Both delicious, just come from slightly different areas of the deer. MY experience has been that the backstrap usually gets cut off and eaten when the deer is hung, a treat for the hunter if you will. In just about every deer camp I've been to, which isn't many by the way, the deer hanging in the cooler (or shed if it's cold enough outside) all have the backstraps removed. The tenderloins are usually aged with the rest of the meat and removed come butchering time.Looking forward to finished pics Papa7326!
In my opinion venison tenderloin us located inside the rib cage next to the spinal column and venison backstrap is located outside of the rib cage along a majority of the length of the spinal column.
Here are backstraps I did yesterday - http://www.smokingmeatforums.com/t/155311/new-years-eve-venison-backstraps
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