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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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 …
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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 ingredients for …
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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 temperature for …
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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 …
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). Remove …
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 side, toss a large chunk of the pecan wood onto the coals, and cover the grill. …
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. …
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 …
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 …
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 …
WebDec 9, 2020 · If Not Brining, sprinkle generously with salt & garlic powder. Wrap in bacon. Preheat smoker to 225 degrees. Place Bacon Wrapped Venison on the Smoker. Put the thermometer prong in the thickest part …
WebAug 19, 2021 · Marinade. Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping …
Web1 loin venison backstrap (at least 8-inches long), approximately 1 pound. Instructions: Combine all ingredients except venison in a large zip top bag and squish them together. Place meat in bag and swish it around to get …
WebDec 14, 2023 · WKR. Soak overnight in brine solution consisting of water, kosher salt, and brown sugar at a 16:1:1 ratio (by volume). Remove meat from brine, pat dry with paper …