Author Topic: Venison Backstrap II  (Read 3121 times)

will615

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Venison Backstrap II
« 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!
Will, Nashville, TN
SI #1, Weber Smoky Mtn., Kilwell Fish Smoker, and an old New Braunfels offset smoker that makes great ribs regardless of the bad reviews!

kona77

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Re: Venison Backstrap II
« Reply #1 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.
Gene from Wisconsin
SI newbie (3-D)
Live/breathe for the outdoors..

Durangosmoker

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Re: Venison Backstrap II
« Reply #2 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.
Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.