WebCreamy venison stew Instructions Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later. Heat half of the …
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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.