How do you cook your backstrap?

Fry it

On the smoker to an internal temp of 120

Or

On the smoker to an internal temp of 110 then a quick sear in a hot cast iron skillet with butter

Salt the night before then season with pepper and either cast iron or sous vide to 128 for two hours, sear on all sides if sous vide.

smoked for 6 hours to make jerky

Dad always soaked it in water first.

Then marinated in Dales Seasoning marinade.

Wrapped in bacon.

Grilled it.

Meat mallet and chicken fried with a light battering

Season salt/pepper, sous Vide at 129 for 3-4 hours, then sear on all sides in very hot cast iron.

The best way to do red meat.

Usually in 6-8” lengths I grill over wood to rare/medium rare and carryover for medium rare.

Sometimes I smoke them a bit first but not long.

Otherwise I sear them in butter and will often make a pan sauce.


Fried is also hard to beat.

Just did some fresh tenderloins seared in cast iron in a scoop of beef tallow that I make myself from rendering ribeye fat. Sprinkle with coarse sea salt and fresh ground black pepper about an hour ahead and let come to room temp. Get the skillet as hot as you can, tallow has a very high smoke point and flip quick to keep medium rare.

Alternatively, I seasoned half a backstrap and vacuum packed it, pulled it out of the freezer, sprayed with Ghee spray, and threw on the grill still partially frozen. Keeps the middle from over cooking while getting that good crust.

I still chicken fry occasionally, but now my fried fritters and mashed taters are usually wild turkey breast.