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Message
Has Anyone Tried Smoking Backstrap?
Posted on 11/3/17 at 7:45 pm
Posted on 11/3/17 at 7:45 pm
Anyone have tips or experience with smoking venison backstrap? I’ve always grilled them but thought I’d try something different this time around. Was thinking marinate, dry rub and wrap in bacon then smoke at 225 with apple and/or mesquite. I have an electric smoker so can easily regulate the temperature and use a thermometer so cook to temperature. Just have never tried and don’t want to ruin it and especially on game day! TIA
Posted on 11/3/17 at 8:09 pm to BayouBoy88
It is ok. I suggest smoking to an internal temp of 135 or so. Anything more and you've ruined the strap. This won't take long with an electric smoker. Cook to the internal temp, not a specific duration and trust the meat probe.
Posted on 11/3/17 at 8:55 pm to BayouBoy88
Yes. Do it like you have planned and it will be great. I'd pull it about 125deg in the fat part though. That will put it around 135 in the tail. Let it rest covered up for at least 15 minutes then slice it thin as you can. A little hot mustard to smear on it. Lawd
This post was edited on 11/3/17 at 8:56 pm
Posted on 11/4/17 at 9:11 am to BayouBoy88
It’s okay that way. Looks like you are on the right path. Like others stated above just don’t overcook it.
I cooked some backstrap the other night. Cut each piece about 1” thick, beat them with a meat tenderizer until they were flat then rolled them up in cream cheese and sliced fresh jalapeño, wrapped them in bacon secured with toothpicks, and grilled over high heat until that bacon was pretty crispy. I like this method better for backstrap than smoked venison loin.
I cooked some backstrap the other night. Cut each piece about 1” thick, beat them with a meat tenderizer until they were flat then rolled them up in cream cheese and sliced fresh jalapeño, wrapped them in bacon secured with toothpicks, and grilled over high heat until that bacon was pretty crispy. I like this method better for backstrap than smoked venison loin.
This post was edited on 11/4/17 at 9:13 am
Posted on 11/4/17 at 9:18 am to BayouBoy88
why would anyone want to try to smoke backstrap?
Posted on 11/4/17 at 9:22 am to Earthquake 88
We call that Bambi bites.
Sauté the jalepeno with some onions beforehand and then add the cream cheese, brush with your favorite sauce about 5 min before pulling them from the grill. They never last long.
Sauté the jalepeno with some onions beforehand and then add the cream cheese, brush with your favorite sauce about 5 min before pulling them from the grill. They never last long.
Posted on 11/4/17 at 1:21 pm to georgia
That’s right! Even people that don’t like deer meat will eat those Bambi bites like candy.
Posted on 11/4/17 at 1:34 pm to Earthquake 88
I did that last month. I put some jalapeños in the cream cheese though. Like another poster said, there was nothing left. Was just looking for something different than I’ve done before so thought I’d try throwing it on the smoker. Might change my mind and grill it though. Not hearing overwhelming “it’s great smoked!” feedback.
Posted on 11/4/17 at 2:43 pm to BayouBoy88
Be careful not to over do it.
Posted on 11/5/17 at 8:57 am to Earthquake 88
Why do people take backstrap, an incredibly tender and flavorful piece of meat, and completely hide its flavor with bacon, jalapeños and cream cheese?
I get that it's good, but you can stuff a dog turd with jalapeño and cream cheese, wrapped in bacon and it would probably taste about the same.
I get that it's good, but you can stuff a dog turd with jalapeño and cream cheese, wrapped in bacon and it would probably taste about the same.
Posted on 11/5/17 at 12:49 pm to CajunAlum Tiger Fan
I’ve smoked it plenty of times. Marinate in Italian dressing, worstershire, and dales. Only takes 45 minutes or so to marinate. Wrap the whole thing in strips of bacon and smoke to 125. Better than filet if you ask me.
Posted on 11/6/17 at 7:51 am to LSUballs
quote:
pull it about 125deg
Yep. Because 126 and you've made jerky
Posted on 11/6/17 at 8:31 am to CajunAlum Tiger Fan
quote:
Why do people take backstrap, an incredibly tender and flavorful piece of meat, and completely hide its flavor with bacon, jalapeños and cream cheese?
The same reason they think they need to dump 100lbs of salt and 60lbs of red pepper in a pot with 7lbs of shrimp.
Posted on 11/6/17 at 9:15 am to cave canem
Did some backstrap with cream cheese, jalapeno, and bacon this weekend. They are downright addictive.
Posted on 11/7/17 at 5:35 am to cave canem
Right. I use this for breakfast. LINK x
Posted on 11/7/17 at 5:41 am to littlejoe10
Bread and fry on low and put on a biscuit. I would never dream of smoking one. My opinion.
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