Smokin-It User Forum!
Recipes => Venison / Wild Game => Topic started by: mmiaff3666 on January 08, 2015, 06:21:16 PM
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Just completed my first smoke of bacon wrapped backstrap in my new #2. I soaked the venison backstraps in a 50/50 brine solution of salt & sugar for 4 hours. After soaking I removed them from the brine and allowed them to come up to room temperature. I rubbed them with Jeff's Naked Rib Rub and wrapped them in bacon. I put 4 ounces of hickory in the smoker box, filled Miss Lilly's Flavor Savor with apple juice, and smoked them at 225° until the internal temperature on my Maverick ET-733 reached 140°. This by far is the best backstrap I have ever eaten. The kids said it was phenomenol and are already asking when I' m making it again. Give it a try, you won't be disappointed.
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Sounds awesome, Matt! Pictures would give us something to drool over, though! ;)
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Tony I appologize for not posting pics. Next time I make them I will post pics. The backstraps disappeared to quickly to get a pic this time!
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You're new, Matt, so you get a "pass" this time. ;) ;D We do love pics around here!
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I know this is an old post, but do you remember a round about time it took to get to the desired temp?
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Matt?? You still there? We haven't heard from you in awhile! Come back, Matt! :( Kevin, we haven't heard from this poster since 1/11/15, so he may not be around. Walt would definitely know the answer you're looking for!