Smoked Venison Loin

If it's a backstrap from an older deer, it might not be the best for smoking. This recipe gives a couple of pointers.

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A lot of backstrap gets tenderized and pan fried. There's a reason for that.

I cook a lot of deer meat. you need to treat that back strap like a fine cut of steak. it should be cooked to medium at the most. I wouldn't smoke it. if you do i would baste it in butter the whole time. i would recommend a bottle of spray butter and spray it down every 30 mins or so. You can wrap it in bacon also. good luck!

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Smoke it to 118 deg F
Let rest 15 minutes
Sear the shite out of it, albeit quickly
Make some horseradish sauce
Slice thin
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Profit

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Pretty much do the exact same thing, but I like it with a blackberry reduction. I'm getting hungry now

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you need to treat that back strap like a fine cut of steak.

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You can wrap it in bacon also.

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Season the shite out of it and stuff it with garlic. Marinate fora day. Wrap in bacon and smoke it. Slice it and it'll be excellent.