Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Has anybody smoked a deer backstrap?

I processed my deer this weekend and cut the back straps in half. I would like to try them on the smoker (one at a time) but am concerned that it might dry them out too much and ruin them.

Has anybody done this with good results?

I've never smoked one. I just cook them on the grill like a steak. I've heard of guys smoking a hind quarter with the bone in.

I wrap mine in bacon. And inject with cider vinegar and peach can syrup.

No fat so can’t overdo it.

Have had a ham cured and smoked.
Chipped, it made great S.O.S.

Never smoked a backstrap but do muscle group roasts all the time and they are delicious. Smoke at 225 to around 140 to 145 deg internal temp, take off and wrap for 30 min.

I don't inject or wrap, just put a simple rub on them. Not dry at all.

I smoke quite a bit of venison whole muscles. I just rub with High Mountain mesquite jerky cure mixed per directions for jerky, throw it in the fridge for a couple days and smoke to 145 degrees internal.

It comes out perfect, not dry. Next to impossible to mess up.

I would not ... I did try to make some jerky out of some and will not do it again. I believe that the meat is just too tender for smoking or jerky.

Never did a backstrap but do other parts of the deer all the time with great results. I marinate in teriyaki 24-48 hours in the fridge and smoke with alderwood 2-3 hours, never any leftovers and everyone raves about it and clamors for more.

The secret to good backstrap is to not over cook it. If you cook to temp then you should be fine.

yes I have..last October........wrapped in bacon...apple slices.....cooked 3.5 hrs about 200* IIRC......

the meat was still thumping when I placed it in the smoker.........apple wood.........buck was shot in my apple orchard....

go figure............I also place a pan for moisture on the heat end...beer..juice..even water.....was very good...

most recent venison grill were these tenderloins....on gas grill......marinated & grilled........another orchard/field buck

was very good.......

I might have to try that....

Tag

I smoke half backstraps all the time. I marinate them in Dales, with some crushed garlic and pepper. Don’t marinate them for longer than an hour since Dales is so salty/strong. Smoke at 225* until the internal temp is 130*. I do not fill my water pan. It usually doesn’t take more than an hour. Pull off the smoker and wrap in foil for about 30 minutes to let juices redistribute. Slice 1/2 inch steaks for people to enjoy. They stay plenty moist. It will improve your marriage.

Make your own marinade based on real brewed soy sauce, it'll be much better. Dale's is made with "soy sauce" that's really chemistry set crap.

If you want to see the difference just taste some soy sauce straight, Kikkoman first and La Choy second. You'll wonder what toxic waste they're making the La Choy out of. The La Choy type "soy sauce" is the base for Dale's.

Yup!

We make jerky from backstraps all the time, comes out great.

Thanks! I will try that.

tag

I can't even fathom using backstrap for jerky, or polluting it with marinade.....but thats just me. Some S&P and perhaps garlic, and don't overcook it.

Jeff

yes
marinade in what you like
smoke to 115
Sear quickly like 1 minute in hot skillet or on the grill
Comes out rare to med rare and delicious