Has Anyone Tried Smoking Backstrap?

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.

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.

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.

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.

Be careful not to over do it.

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.

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.

Right. I use this for breakfast. LINK x