deer backstrap recipes smoker
Find delicious and healthy recipes Meal Healthy Snacks Cooking Techniques. After about 3 12 hours in the smoker check core temp of meat 160 F will render a medium and very delicious and tender cut of meat.
Smoked Venison Recipe With A Citrus Marinade Venison Deer Smoker Deer Meat Recipes Smoked Venison Recipe Deer Tenderloin Recipes
Place the venison tenderloin on the smoker with 2 chunks of flavor wood and smoke at about 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range but a good gauge is to shoot for 140 internal meat temperature.
. Massage the salt into the meat. When the coals are ready to cook place the backstraps on the hot grate on the cool side of the opposite side of the coals toss a large chunk of the pecan wood onto the coals and cover the grill. After boiling brine and letting it cool I soaked the back strap in it overnight 12 hours.
As far as deer meat goes it doesnt get better than fresh venison backstrap. Im not sure where the name back strap originated but Ive. Ingredients 1 lb.
Chris Marks Chief BBQ Expert CBBQE. Remove venison from smoker. Venison tenderloin or backstrap 14 cup lemon juice 14 cup olive oil 5 garlic cloves 1 tsp.
DIRECTIONS Trim any silverskin off the tenderloins and transfer to a sturdy resealable plastic bag. Instructions Weigh the meat in grams. Swirl the pan around to spread the oil.
Deer backstrap recipes smoker. 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. The backstrap is cut from the top of the deer located on each side of the spine.
Ad Premiere provider to the finest restaurants stores and home cooks since 1985. Its equivalent to the loin section off a cow or pig. Get your smoker going.
Heat butter in cast iron pan on open fire stove grill or pellet smoker at 810 heat. Place the venison tenderloins on The Good-One Smoker with 2 chunks of Wild Cherry flavor wood and smoke at 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range but a good gauge is to shoot for 140 internal meat temperature. Put this mixture in a vessel of your choice along with the back-strap such that the meat is completely covered in the brine.
Grill for a few minutes for crisp bacon and grill marks. This smoked venison tenderloin is marinated in a fresh citrus marinade before spending time in the smoker. Place a large cast-iron skillet over high heat.
Cook for 2-3 minutes on each side. Thread in wild game thread starter started by sjso395 start date aug 14 2013. Once the oil begins to smoke put the backstrap in the skillet.
Add a tablespoon of a high smoke point cooking oil like grapeseed or peanut oil. Ad Check Out Our Favourite Food Recipes for Every Occasion. Rub meat with seasonings feel free to use a little olive oil and do just a sprinkling of each seasoning.
Deer backstrap recipes smoker. In a deep lodge skillet or small dutch oven mix the queso ingredients and place the skillet directly on the grill. Made a brine of 2 quarts of water with 4 tablespoons of salt didnt have Kosher 4 tablespoons of brown sugar 3 bay leaves and a teaspoon of thyme and some worstheshire.
The internal temperature should be at 130 F for rare or 140 F for medium rare. Trim away unwanted fat from tenderloin. Smoke the venison tenderloin for 1 ½ to 2 hours depending on the thickness of your meat.
Once youre ready to smoke the venison prepare several strips of thick cut bacon to wrap the back-strap and hold into place with toothpicks. Place in a bowl and use enough Tonys Wild Game Marinade so the meat can soak it in. You can go as high as 2.
Dont cook it to medium if you want your smoked venison tenderloin to be nice and juicy. Set and preheat your smoker to about 225 F degrees. Preheat oven grill or smoker to 250F.
The venison from losing valuable moisture. If using a grill cook meat indirectly. Ground black pepper plus more for serving.
Meat Bacon or pancetta 1 pound ground venison Produce 1 dried bay leaf Carrots 12 cup 2 teaspoons garlic a half-ounce Dried mushrooms one onion cup Food in a can Tomato paste 2 tbsp Condiments 2 quarts High-quality marinara sauce Grain and pasta 12 ounces Baking and spices for pappardelle pasta 1 tsp ground black pepper. Bring the temperature back up to 275 degrees F using the vents to regulate the temperature. All cool recipes and cooking guide for Smoked Deer Backstrap Recipe are provided here for you to discover and enjoy Smoked Deer Backstrap Recipe -.
Weigh out 15 of that weight in salt. Smoked Backstrap Subs are stuffed with delicious smoked venison backstrap peppers and onions steak seasoning and melted provolone cheese. Let meat marinate for at least 30 minutes.
In a deep lodge skillet or small dutch oven mix the queso ingredients and place the skillet directly on the grill grate. Smoke the Backstraps. Bacon Wrapped Backstrap Recipe.
Let meat come to room temperature 30 minutes. Cook meat using whatever method youd like. Once the backstrap has hit the desired temperature move it to a warm platter and tent with foil.
This week I thought Id kick 2015 off with a great recipe for backstrap my favorite cut of whitetail deer. Let this stand refrigerated for at least 12 hours but no more than 24. Combine the red wine garlic and soy sauce in a small mixing bowl and whisk to combine.
Cook until internal temperature reaches about 110F for a more rare to medium. When ready to cook start the Traeger grill on. As the meat smokes the bacon fat will drip.
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