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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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 …
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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 …
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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 Fahrenheit (82-93 degrees Celsius). …
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WEBJul 17, 2023 · Step 4: Place the rack with the meat on the side of the grill away from the heat source.Rotate the rack 180° halfway through the cooking time to ensure even …
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 …
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. …
WEBSmoked venison backstrap is a delightful and healthy delicacy that showcases the natural flavors of game meat. Its tender texture, low-fat content, and smoky aroma make it a …
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WEBJan 3, 2023 · When the meat is around 100 - 105 degrees, set a cast iron pan over medium-high heat and let it get screaming hot. Add a high smoke-point oil such as avocado to the preheated pan and sear the backstraps …
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 …
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 …
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 …
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 each piece. Secure the bacon with toothpicks. Step 4: Carefully place …
WEBMay 10, 2018 · Season with AP rub and stuff with cream cheese mixture. Wrap the outside with strips of bacon and season with Killer Hogs The BBQ Rub. Place each backstrap on a wire cooling rack and set on the …
WEBTry to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of the backstrap. …
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