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Recipes => Venison / Wild Game => Topic started by: will615 on April 07, 2019, 05:56:25 PM

Title: Venison Backstrap II
Post by: will615 on April 07, 2019, 05:56:25 PM

I wanted to get some advice on smoking a whole backstrap. I saw Airchair's post from 2017. I will use his IT of 140 and will wrap with bacon. Does anyone have a marinade to recommend? Any other thoughts or suggestions? Thanks!

Title: Re: Venison Backstrap II
Post by: kona77 on April 08, 2019, 11:18:38 AM

Will-  I have always wanted to try the bacon wrapped recipe you referenced but usually just go back to my old standard of slicing/frying my deer loins over a stove in butter and a little garlic.. I have used an Italian dressing/pepper/BBQ sauce marinade when I have grilled my back-straps. Will probably use this same marinade if I do ever smoke a loin. Hopefully someone else will reply but please update us on your experience if you do try smoking a venison loin.

Title: Re: Venison Backstrap II
Post by: Durangosmoker on April 09, 2019, 01:33:22 PM

140 degrees IT seems very high for backstrap. I would shoot for no more than 130, and that would be medium.