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#3429465 - 10/31/13 02:32 PM Smoked Venison Backstrap
Rocky Top
4 Point


Registered: 10/26/09
Posts: 139
Loc: Maury County, Tennessee

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Thinking of trying this Saturday for the UT game, any thoughts?

Old Woodfire Backstrap Recipe
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#3429476 - 10/31/13 02:39 PM Re: Smoked Venison Backstrap [Re: Rocky Top]
TheRealSpurhunter
8 Point


Registered: 10/09/13
Posts: 1455
Loc: Cleveland & Bedford CO

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Anything thats wrapped in bacon.........tastes like bacon, whats not to love!!!
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#3429527 - 10/31/13 03:12 PM Re: Smoked Venison Backstrap [Re: TheRealSpurhunter]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9656
Loc: Memphis

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It's just not my bag. That's something that'd be great with a pork loin, not a backstrap. You'd never do that to a $15/lb beef tenderloin, so why do folks do it with backstrap?

Not to say that a shoulder or "ham" roast wouldn't benefit from such a stuffing treatment. In fact, it'd be pretty tasty. However, on his recipe, I have a couple concerns:

1) Fat on a backstrap???? Never seen any to trim.
2) The ingredients ought to be chopped finer than that to allow for uniform cooking of the stuffing ingredients.
3) SALT THE MEAT!

But mainly, I'm grateful that there's no mention of Zesty Italian Dressing
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#3429948 - 10/31/13 07:28 PM Re: Smoked Venison Backstrap [Re: TAFKAP]
Inkstainz
14 Point


Registered: 08/23/12
Posts: 7694
Loc: Memphis, Tennessee

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Ya this isn't my cup of tea either. I like mine just wrapped in bacon without the insides.
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#3429955 - 10/31/13 07:30 PM Re: Smoked Venison Backstrap [Re: TAFKAP]
redblood
16 Point


Registered: 01/22/06
Posts: 15026
Loc: Lewisburg

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looks incredible.picture made my mouth water. looks like he cooked it just right to boot. will try that, as soon as the deer cooperate
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#3429962 - 10/31/13 07:33 PM Re: Smoked Venison Backstrap [Re: redblood]
mike243
16 Point


Registered: 09/06/06
Posts: 11953
Loc: east tn

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looks good but a fine chop & maybe a lite simmer on it before stuffing then smoke or grill till med rare,
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#3433380 - 11/03/13 08:34 AM Re: Smoked Venison Backstrap [Re: mike243]
BIGB
6 Point


Registered: 05/19/07
Posts: 914
Loc: TN.

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use a meat thermometer and be sure not to over cook it.
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#3435654 - 11/04/13 02:30 PM Re: Smoked Venison Backstrap [Re: BIGB]
Rocky Top
4 Point


Registered: 10/26/09
Posts: 139
Loc: Maury County, Tennessee

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It turned out great, I substituted smoked sausage for the spinach and was very surprised at how tender and moist the meat stayed. I cooked it to 145 degrees and was, I meant to take some pics but it didn't last long. I will be trying this again and experimenting with the stuffing some more as well.
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#3435693 - 11/04/13 02:54 PM Re: Smoked Venison Backstrap [Re: Rocky Top]
huntinkev
8 Point


Registered: 11/23/06
Posts: 1550
Loc: East Tenn

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sprinkle a little seasoning on it( I don't recall all that was in it but it was a basic rub I had mixed up) and wrap in bacon and smoke. I've done it before and it was the best piece of meat I think I've put in my mouth.

It's backstrap, don't over gourmet it!

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#3435706 - 11/04/13 03:01 PM Re: Smoked Venison Backstrap [Re: huntinkev]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9656
Loc: Memphis

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 Originally Posted By: huntinkev
sprinkle a little seasoning on it( I don't recall all that was in it but it was a basic rub I had mixed up) and wrap in bacon and smoke. I've done it before and it was the best piece of meat I think I've put in my mouth.

It's backstrap, don't over gourmet it!




I'm not sure what you mean about that in a thread about stuffing, wrapping, and smoking one of the finest cuts of meat on the planet.

Most of the time, there's nothing more gourmet than a simple preparation. Season, sear, and slice is all a backstrap really "needs". Hell, thin slice it, pound it out, and squirt some lemon juice on it....doesn't get more simple than that. No cooking required. ;\)
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