Traeger Smoked Venison Backstrap Recipe

John Dudley's Venison Backstrap Traeger Grills YouTube

WebJohn Dudley's Venison Backstrap Traeger Grills - YouTube 0:00 / 9:30 John Dudley's Venison Backstrap Traeger Grills Traeger Grills 171K subscribers …

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Smoked Venison Tenderloin Backstrap Traeger Style

Web1 teaspoon fresh coarse ground black pepper, plus more for grilling 1⁄2 cup good-quality olive oil or 1/2 cup vegetable oil coarse salt directions Trim any silverskin off …

Servings: 4-6Total Time: 8 hrs 15 minsCategory: DeerCalories: 514 per serving

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Smoked Venison Backstrap Recipe Cleverly Simple

Web2 pounds venison backstrap or tenderloin, fresh or thawed 5 oz. thick cut bacon 1 teaspoon celery salt 1 teaspoon garlic salt 2 …

Rating: 5/5(2)
Category: VenisonCuisine: AmericanCalories: 336 per serving1. Trim off any excess silver “skin” on the backstrap. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Rest the meat for at least a couple of hours in the refrigerator.
2. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces.
3. Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center.
4. After the first 45 minutes of cooking, check your internal temperature. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. (You”ll want to check the temperature every 5 minutes when you’re getting close to temperature.) When at temperature, remove the backstrap from the grill promptly. Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. After the meat has rested, you’re ready to slice and enjoy!

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Smoked Venison Backstrap Recipe How to Smoke …

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%. …

Rating: 4.7/5(15)
Total Time: 52 hrs 10 minsCategory: Appetizer, Cured Meat, LunchCalories: 340 per serving1. Weigh the meat in grams. Weigh out 1.5% of that weight in salt; you can go as high as 2%. Massage the salt into the meat well. Vacuum seal the meat and set it in the fridge for 2 days, longer if you are using elk or moose or something else thick. You cannot leave this too long -- it won't get too salty, so you can leave the meat in the fridge a week if you wanted to.
2. 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 towels. If you have a probe thermometer, insert it into the thickest part of the backstrap. Smoke until it reaches about 135°F, which should take between 2 and 4 hours. Slice and eat.

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Reverse Seared Smoked Venison Backstrap Realtree Camo

Web1 teaspoon black pepper 1/2 teaspoon cornstarch 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon chili powder 1/2 teaspoon smoked paprika …

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How to Make The Best Smoked Backstrap Field & Stream

WebAt 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 …

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Roasted Venison Tenderloin Recipe Traeger Grills

WebGet a little wild with Traeger’s Roasted Venison Tenderloin recipe. Start by marinating the venison for at least 8 hours in a mixture of red wine, garlic, soy sauce, rosemary, black …

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Traeger Grilled Venison Backstrap Or Whatever You Do

WebWhen you are cooking, you’ll want to use the full recipe at the bottom of the page. 1 Preheat the grill Crank your Traeger up as high as it’ll go. Over 400° is ideal. 2 …

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Low Carb Recipes Traeger Grills

WebLow Carb Snack Recipes Cutting out quick snacks like chips and crackers can be one of the toughest parts of sticking to your diet. Use your Traeger to make these low carb …

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Smoked Venison Backstraps Wrapped In Bacon The …

Web(2) 1 ½ to 2-pound venison backstraps Montreal Steak Seasoningor dry rub of choice thinly sliced bacon Helpful Equipment Charcoal Grillor Water Smoker large pecan wood chunks, dry (not …

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Smoked Venison Tenderloin Miss Allie's Kitchen

WebPat dry and let it come to room temperature for 30 minutes before cooking while you preheat the smoker. Set and preheat your smoker to about 225 F degrees. Smoke the tenderloin for 1+1/2-2 hours, depending on the …

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Deer On A Traeger: The 4 Best Ways To Cook Deer Meat on a …

WebTo cook deer meat on a Traeger grill, the temperature should be set to 225°F for shoulder or neck roast, and wrapped in foil halfway through the cook time of 7 to 8 hours. For deer …

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Smoked Venison Backstrap Binky's Culinary Carnival

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 …

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Stuffed Venison Backstrap Grilled Venison Deer Recipe on …

WebSmoked Brisket on Pellet Grill HowToBBQRight 3.3M views 2 years ago Willie's FAMOUS Backstrap Recipe Deer Camp Kitchen Buck Commander Buck Commander 323K …

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