Web2 pounds venison loin, in one piece Salt (See headnotes) Instructions Weigh the meat in grams. Weigh out 1.5% of that weight in salt; you can go as high as 2%. …
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Web(2) 1 ½ to 2-pound venison backstraps Montreal Steak Seasoningor dry rub of choice thinly sliced bacon Helpful Equipment …
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WebUsing a paper towel, dry the backstraps and place it in a covered container. In a small bowl, combine and mix all the spices, salt & pepper, and sugar. Using the …
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WebInsert your smoker’s probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as …
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WebDirections Pull two 8- to 10-inch long pieces of backstrap from the freezer and let them sit at room temp for 2-1/2 hours. Once they’re partially thawed, trim away …
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Web1 teaspoon black pepper 1/2 teaspoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika …
Web1 teaspoon fresh coarse ground black pepper, plus more for grilling 1⁄2 cup good-quality olive oil or 1/2 cup vegetable oil coarse salt directions Trim any silverskin off the …
Web1 t: salt 2 T brown sugar 2 t: red pepper flakes or a good Pepper mix 2 t Seasoned salt (season and spice to your taste) 1 to 2 lb of thick sliced bacon Directions Directions …
WebSmoke the Backstrap. Once the meat has marinated for a minimum of 8 hours, pull it out of the refrigerator and out of the marinade. Place it on paper towels on a …
WebFor this recipe I used the loin or back-strap sliced about ¾ of an inch thick then pounded to about ¼ inch thick using a meat mallet. I put about 8 slices at a time in a gallon zip top bag and went to work! Keyword: gluten …
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WebPat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Set and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the …
WebVenison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce. Char-Grilled Deer Tenderloin with Smoky Chipotle Rub and Chimichurri Sauce. …
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WebTo make this smoked venison recipe, you will need the following: 1 venison tenderloin 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves of garlic, …
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Web1 pound boneless venison or beef 4 tablespoons coconut aminos or tamari, or soy sauce 2 tablespoons Worcestershire sauce or homemade version 1 tablespoon …
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WebSauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir …
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That gets me to the other trick for smoked venison backstrap, and that’s to use what’s called an equilibrium cure, or EQ. To do this you weigh the meat first, in grams. Then you add anywhere from 1.5 percent to 2 percent of that weight in salt. Massage that into the meat, and, ideally, vacuum seal it.
Use Frozen Meat Smoked backstrap can dry out if you're not careful. Jack Hennessy The reason why you should smoke a backstrap within three hours of pulling it from the freezer comes down to more than just convenience. It comes down to science.
At the half-hour mark, add the backstrap pieces directly onto the grates of a smoker or pellet grill set to 160 degrees. Make sure there is ample airflow around all sides of the meat. Insert a meat probe in each backstrap to monitor the internal temperatures. Smoke for a half-hour.
These muscles run parallel alongside the back of a deer. While they are often confused with venison tenderloins, they are not the same thing. While venison loin is found within the abdominal cavity of a deer, the backstrap is found running just along the spine on either side from the shoulder to the hip resting on top of the ribcage.