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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WebSmoked Venison Backstrap Recipe 4 hr 30 min Venison backstrap, brown sugar, celery salt, thick cut, garlic salt 5.02 Smoked Venison Tenderloin 52 min Venison tenderloin, …
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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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WebSmoked Venison Backstrap Preheat the pellet smoker to 200°F, use the wood of choice. Once heated, place the backstrap directly on the grates. Smoke for two …
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WebSmoke for a half-hour. Then raise the smoker or pellet grill to 225 and smoke for another hour and 10 minutes or until the internal temp reads 110 degrees. Spray …
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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 …
WebSet the temperature to 450 degrees F (or High) and preheat, lid closed, for 15 minutes. Remove the tenderloins from the marinade (discard the marinade) and pat dry. Knock off …
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 the backstrapdry with a tissue, and season both sides with salt, garlic powder, smokedpaprika, onion powder and brown sugar. Let it stay overnight in the …
WebBring smoker to 350-degrees F. Place meat on a foil smoker pan and insert temp probe. Cook until internal temp is 145-degrees. This will only take 15 to 20 minutes; DON’T …
Web1/2 teaspoon chili powder 1/2 teaspoon smoked paprika Cooking Instructions Start by trimming away any fat or silver skin from the backstrap. Mix the spice rub …
WebIt’s really citrus forward, which is great for venison because it’s such a rich, gamey meat. I like to let the venison marinate for at least 4 hours, or overnight. Serves: 4 Prep time: 5 …
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WebSeason venison with 1 tsp kosher salt and ½ tsp of pepper and toss. In a large skillet, melt butter over medium high heat. Add venison to the hot pan and sear on all sides till …
WebAdd the sugar and salt to a container large enough to fit the venison. Add enough warm water to the container and stir until sugar and salt are dissolved, add the …
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WebPut this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no …
WebSet and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the thickness of your meat. The internal temperature should be at …
WebOct 2, 2017 - Explore Karen Wilcox's board "Low Carb Venison", followed by 295 people on Pinterest. See more ideas about venison, venison recipes, deer meat.
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Smoked Venison Backstrap (Loin) Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. Depending on how much smoke flavour you want you can use the disk of your own desire, I used Hickory, get the smoke generator started. Close the door and insure the temp rises back to...
When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely.
Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. After about 3 1/2 hours in the smoker, check core temp of meat. 160 F will render a medium very delicious and tender cut of meat. Enjoy! Place Backstrap in a gallon zip lock bag add add Apple Juice and Rum.
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.