WEBAug 6, 2023 · Aim for a low temperature around 200 to 225℉. Remove the venison for at least 30 minutes before you plan to cook. Pat dry with paper towels and preheat a large …
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WEBNov 12, 2023 · Flip it over and season the bottom as well. Step 3: Wrap bacon slices around each of the backstraps. I used four bacon slices for …
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WEBApr 5, 2021 · Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper …
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WEBDec 6, 2017 · Smoke the Backstraps. When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite …
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WEBFeb 3, 2024 · Step 1: Mix the seasonings in a sealable bag. Step 2: Remove the silver skin then drop the venison backstrap into the bag with the seasoning and shake around to coat. Allow to sit at room …
WEBJan 3, 2023 · How to Smoke Venison Backstrap. Insert temperature probes into the steaks and set the temperature alert to 110 degrees. Place the steaks in the center of the grill to start the smoking process. When …
WEBJul 17, 2023 · Step 1: Preheat a pellet smoker to 180-200 degrees F. Remove the backstrap from the brine and rinse under cold water. Step 2: Pat the meat dry with paper towels. …
WEBNov 1, 2023 · Place in a covered bowl or container. Cover all sides of the meat evenly with the brine. Refrigerate at least a couple hours or overnight (you can even leave it 2-3 days) for best flavor. The longer it brines the …
WEBJan 1, 2024 · Instructions. Prepare venison backstrap by trimming any silver skin or excess fat. Rinse, pat dry, and place in a covered bowl or container. Combine all ingredients for …
WEBPlace a large cast-iron skillet over high heat. Add a tablespoon of a high smoke point cooking oil like grapeseed or peanut oil. Swirl the pan around to spread the oil. Once the oil begins to smoke, put the backstrap in the …
WEBNov 19, 2021 · DIRECTIONS. Trim and remove any silver skin from the meat. Make the brine. In a large pot add all of the ingredients except the venison loin and black pepper. …
WEBMar 27, 2023 · Place seasoned backstrap in Traeger grill or electric smoker for around two hours depending on the thickness meat at low heat of roughly 180-200 degrees …
WEBClose the door and insure the temp rises back to around 200ºF. Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of …
WEBNov 1, 2023 · Preheat the smoker to 200 F, use the wood of choice. Once heated, place the backstrap directly on the grates. Smoke for up to 4 hours or until internal temp reaches …
WEBThe smoking time for venison varies depending on the cut and size of the meat. As a general rule, you should smoke venison for 30 minutes to an hour per pound at a …
WEBFeb 8, 2024 · Preheat oven to 350°F. Heat a cast iron skillet over medium heat and add the butter. Season the roast all over with salt and pepper. Let the roast brown really well on all sides. This should take at least 10 …
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WEBStep 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size …