smoking wild hog backstrap

Pork Backstrap Recipes 234,859 Recipes. Fat never translates into the loin, it is really the leanest part of any animal. Luckily, it turned out great. 1 cup very thinly sliced onion. Here is our go to seasoning recipe: I generously sprinkled this mixture over the top and bottom of the meat and placed it in the fridge for a couple hours. First things first. When you’re using venison, make sure to trim off any excess silver “skin” (it’s actually a layer of fat) that is attached to the meat. The dry-brine method is also my trick for making the perfect backstrap steak. 2-3 pound wild hog backstraps. After the first 45 minutes of cooking, check your internal temperature. Backstraps are located along the spine at the top of the deer’s back. Backstraps are one of the best tasting and easiest cuts of meat to butcher from a wild pig. You can do this for a couple of hours before cooking or overnight in the fridge. And it was the easiest to make; no brining, etc. Mix brown sugar, onion powder, garlic powder, paprika, salt and pepper in a bowl and set aside. Jul 29, 2006 #1 I just harvested a 105 lb wild hog (sow) and wanted to try the hams in a smoker tomorrow and need your help. The very large one that I got had some great fat on the back but this didn’t translate into the loin. Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. I usually wrap it in tin foil and place it in a cooler for 30 minutes. Most meat for least mess – Steve Bain’s captioned photo sequence shows how to treat the skinning of a carcass that has the inevitable gun shot wound. Rest the meat for at least a couple of hours in the refrigerator. I could also watch a hog loin drip and sweat into a fire for hours. In case you didn’t know what a backstrap actually looks like, here it is, my friends. We cook 1.5-2 pounds for our family of six which includes 4 children. Cleverly Simple® is a registered trademark of Cleverly Simple, LLC. There won’t be much difference with this cut of meat. Place 1 tablespoon of butter or oil in a cast iron pan or heavy skillet. The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. If you have lots of time, set it to 200F. By using this site, you are agreeing to the site’s terms of use. Set your smoker (or oven) temperature to 225 degrees. Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. This is my recipe for Smoked Wild Hog. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. So I have quite a few wild hog backstraps and I'm struggling with ideas on how to cook them. When cooked properly, it melts in your mouth with a filet mignon quality that will make you kiss your local hunter. Browse Traeger's free recipe database and find your new favorite wild game recipe. Yes. Visit Cleverly Simple 's profile on Pinterest. Place the 2 cups of water and ½ cup apple cider vinegar in to the smoker’s water tray. Not treating wild game like domesticated beef or pork is the first step to success. And I, the hunter wife, am thankful for the amazing fruits of his labor – tender, melt-in-your mouth smoked tenderloin backstrap. I don’t have any bacon. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. In order to ensure your greatest chance of success, I recommend you purchase a digital thermometer, like this one  from Amazon. I’m not sure where the name back strap originated, but I’ve always heard it referred to as backstrap (so that’s what we call it). Wild hogs are found in 39 states, as of 2011, according to the U.S. Department of Agriculture, and these populations are considered invasive species, providing numerous hunting opportunities. Wild Game Recipes » Wild Hog BAckstrap recipe! What is the best wood for smoking venison? A brine is essentially a marinade with a high salt and sugar content that elicits a specific reaction within the meat. You might have to babysit the meat for the last 5-10 minutes, but it’ll be worth your time! Copyright © 2010 – 2020, Cleverly Simple®. Not only delicious as is, but the leftover meat can also be shredded for BBQ boar sandwiches, wild boar tacos, or even pulled boar nachos. Deselect All. Wild Backstrap Mushroom Onion Soup Crockpot Recipe Slow Cooker Wild Boar Pulled Pork Sliders Recipe Cooking Crock Pot Venison Loin Wild Hog Recipe Slow Cooker Cuban Mojo Pork Dinner Then Dessert Slow Cooker Bacon Wrapped Venison Recipe How To Cook A Wild Pig Pork Loin 7 Tasty Wild Game Pasta Recipes Wild Boar Stew Italian Food Forever Wild Hog Roast In Crockpot Cooking Wild With Fran Wild … Wild hogs are found in 39 states, as of 2011, according to the U.S. Department of Agriculture, and these populations are considered invasive species, providing numerous hunting opportunities. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. After about 3 1/2 hours in the smoker, check core temp of meat. You don’t have to let your backstrap come up to room temperature before cooking, but if you do, make sure to reduce your cooking time. First off, let me kill that rumor the big wild hogs are gamey and rank. What temperature do I cook the backstrap to make it tender? #13 On a hanging carcass, start the removal of the backstraps by running the knife down one side of the spine from the rump to the neck. Close the door and insure the temp rises back to around 200 F. Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. But it's all in how you prep ya meat. My BF brought home a 5 pound hog backstrap, and I'm not sure how to cook it. I’m a big fan of wild game and in Mississippi we deer hunt. If you don’t have a pellet smoker, you can cook this dish in your oven or with any type of smoker. Skip. Smoked Wild Boar Recipe | Bradley Smokers | Electric Smokers Fresh cracked black pepper » 2 tsp. It’s equivalent to the loin section off a cow or pig. The key to great ribs is a slow smoke at a low temperature with the frequent attention of a spray bottle to keep them from drying out. After your first 45 minutes of cooking, you’ll want to check your internal temperature. Jason Houser - Jun 1, 2016 . Smokey Grilled Wild Game Backstrap. I used Tango Spice Un-Named Pork Rub and You Know You Want It BBQ Sauce by ElRabbit's BBQ. Do I need to let the backstrap rest after cooking it? Author Topic: Wild Hog BAckstrap recipe! Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. Smoked Venison Tenderloin Recipe - North American Whitetail Stuffed Venison Backstrap Recipe It’s time for my stuffed venison backstrap recipe. This sparked my desire to keep smoking game meats and eventually write this blog post. Sometimes, people will make a chutney or sauce to serve alongside the meat, but we prefer just a small sprinkle of salt and that’s it. Not treating wild game like domesticated beef or pork is the first step to success. https://www.bradleysmoker.com/recipe/smoked-wild-boar-recipe I think it is the meaning of life. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. I can’t wait to try smoking a wild hog sausage fatty. Need smoking tips for Wild Hog Ham. I’m almost there in this picture. The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. Lean means one cardinal thing to anyone who knows anything about cooking meat – it dries out fast and easily. Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Smoked Wild Pig Ham. Thank you, Your email address will not be published. Sweet smoked Spanish paprika. Top. If your macho man didn’t process the deer himself, a local butcher will normally cut them into smaller chunks for easier consumption. The family and friends enjoyed them and folk who never ate wild hog meat said it was better than the pork they get from the grocery store. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. By. The down side is that venison backstrap is also one of the most difficult cuts of meat to cook. Mix all spices and oil in a large bowl roll your backstraps in mixture cover & chill overnite. Unlike the fat on beef, when cooked, the silver skin of venison can emit poor flavors into the meat and make it tough. A mature hog yields a lot of meat. 2 Comments. RECIPE FOR WILD BOAR TENDERLOINS 2 lbs wild boar tenderloins 3/4 tsp homemade garlic powder 3/4 tsp homemade onion powder . You’ll cook your backstrap to an internal temperature of 140-145˚F. Jan 13, 2014 - Wild Boar (pig) Backstraps tender, juicy and no gamey taste to it, we had wine and backstraps for dinner! Today is the day that we’re going to show one of our favorite venison recipes, our best ever smoked venison backstrap recipe. Wild or domestic, from venison to pork to beef, ribs are a favorite of many. WIld hog don't have the soft fat that the pigggys in the store have. Ideas for hog backstrap? For seasonings, try to choose spices that are earthy and mild because you want the natural flavors of the tenderloin to shine. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. 2 Tablespoons koser salt, black pepper, rosemary, Olive Oil, Onion Powder, Garlic Clove minced, Bacon Strips. Would you like any vegetables in the recipe? Then place in Fridge for 2 to 3 hours. There are only two per animal, but each one can be up to five pounds on a mature whitetail. All Rights Reserved. Turn with tongs until the rub is seared into the meat. Yes,I said it, BACON. As far as deer meat goes, it doesn’t get better than fresh backstrap. In our household, the favorite way to prepare a vension backstrap is on a good pellet smoker using a blend of hardwood pellets. INGREDIENTS 3-6 racks wild boar baby back ribs3 tablespoons Lemon Pepper Rub3 tablespoons Chili She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. I have seen others wrap the entire backstrap with bacon (like a cocoon), but that prevents the smoke from penetrating the meat and it doesn’t allow the sugar in the spice mix an opportunity to caramelize. We cook 1.5-2 pounds for our family of six. (Read 12450 times) Blood_Trail. Preheat smoker to 225 degrees. I would not recommend cooking a tenderloin in a pressure cooker unlike the venison steak or for hours in a crockpot. I was pretty confident in my abilities and just accepted that I was going to eat it no matter how badly I ruined it. yellow bell pepper, pork, medium white onion, chili powder, spaghetti and 18 more. Place Backstrap in a gallon zip lock bag add add Apple Juice and Rum. Jun 27, 2019 - Low and slow smoking keeps this lean cut of meat fork-tender and juicy. Post by Swamp Donkeyz BBQ » Fri Jan 25, 2013 4:41 am . Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. It will make your mouth water. Keywords: smoked venison backstrap recipe, smoked venison, Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple, Filed Under: Main Dish Recipes, Recipes, Venison Recipes. The smoker allows us to electronically control the heat and the smoke settings. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. Easily, by far, without exception, the most tender and flavorful loin we’ve ever had. Wild Boar (pig) Backstraps tender, juicy and no gamey taste to it, we had wine and backstraps for dinner! The key for tender and flavorful smoked wild game is to brine during the preparation. Re: Wild hog Backstrap! It will give you precise temps, so you can pull your perfectly done backstraps off the grill at the “just right” moment. No content on this site may be reused in any fashion without written permission. The reason for the vingar and lemon juice is to netrualized the gamey taste in big wild hogs. Remove the seared backstrap and place on a broiler for the oven. Wild hog Backstrap! Dried out meat is chewy and the flavor quickly develops into an unfriendly presence on your taste buds. The cooler helps the internal temperature come down slowly, while the foil allows the juices from the meat to collect and be reabsorbed. Your email address will not be published. This search takes into account your taste preferences . Looks tasty. Barbecue sauce is always an option but save the slather for the last 30 minutes of cooking. Let rest for 30 minutes wrapped in foil and placed in an empty cooler. How-To: Hog Skinning & Backstrap Butchery. Whether you use a smoker or an oven, the secret to tender meat is to cook at a low temperature for a long time (90+ minutes here). I don't have a grill available, unfortunately, but almost every single thing I see online says to grill them. This one is definitely a keeper. A small strip is all you need. Trust me, it’s better to lose a few ounces of tenderloin than to have to chew through tough silver skin! First, as I already mentioned, bacon adds some flavor to the meat. Yes. This smoked turkey breast was actually my first attempt at smoking a piece of wild game meat and I was nervous. That is also the meaning of life. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. 1/4 cup extra virgin olive oil. Nice looking strap. https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar « previous next » Print; Pages: [1] Go Down. 2-3 pound wild hog backstraps. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. This helps to keep the meat juicier over the several hour smoking process. How to Smoke a Wild Pig Ham. The hunter who harvests the animal should remove the backstrap in … Sprinkle the tenderloins with the garlic and onion powder and brown on both sides. 234,859 suggested recipes. Thread starter DavidD; Start date Jul 29, 2006; D. DavidD TVWBB Super Fan. » 1/3 venison loin (aka, Backstrap) » (2) cloves of garlic – crushed » 2 tsp. Over night is also OK! Speaking of the meaning of life… invest in a good meat thermometer! If you are in a hurry, simply use your favorite rib rubs, but if you have the time, making rubs fro It will make your mouth water. Remove loin from brine and pat dry with paper towel. First, meat is largely devoid of salt, so when immersed in a salty water solution the process of osmosis kicks into action and the area with less salt concentration (the meat) pulls the saltwater solution into the meat and hydrates it. A great cook and restaurant owner in Alaska once told me that too many people over prepare their venison and she proved to me how great venison, as well as other Below are two recipes; one is a classic wet brine to use for almost any type of wild game that you plan to braise, roast, or smoke. Next, you’ll want to season the meat. A great cut of meat like the backstrap (really, any cut of meat) needs time to rest before cutting and serving. This recipe is based on a pellet smoker but you can make it following the instructions with another kind of smoker or in the oven. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. After the meat has rested, you’re ready to slice and enjoy! redneck69; Jan 30, 2013; the shoulders and roast i treated the same as a standard pork shoulder...temp in the MES 40 set at 225 using mesquite again for flavor. I forgot to take a picture of this, but you can envision it, I hope! I will post separately about the smoker that I have (you'll hate it) b/c i borrowed it and don't know how to use it (charbroil H20 smoker). Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. Fresh, home-processed wild pigs can't be beaten, and the savings are well worth the time and effort.Hog hunting and processing wild hog meat is a great way to stock your freezer for the winter. I wish you could taste how incredible this meat is. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation. dOra it work as well without it? Yes No No Preference. Brining – Moisture can be added to the meat prior to cooking by brining it. How much backstrap per person? (You”ll want to check the temperature every 5 minutes when you’re getting close to temperature.) Smoking is by far my favorite preparation method for this cut of meat. The Backstrap is the loin of the animal; it’s the tender … Read More. https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin Hog hunting and processing wild hog meat is a great way to stock your freezer for the winter. With wild hog populations exploding, more and more hunters are finding pork in their freezer. I placed some halved strips of thick cut bacon over the top of the backstrap using broken toothpicks. Last updated Dec 16, 2020. Make a moist and tender venison backstrap using these specific instructions whether you’re using your smoker an oven. by Steve Bain | Oct 6, 2017 | Hunting. Stuffed Venison Backstrap Recipe It’s time for my stuffed venison backstrap recipe. Start the smoker generator. pink salt (Insta Cure No. I could look into a fire for hours. 1/2 cup homemade honey mustard 1/2 cup chicken broth PREHEAT oven to 350 degrees, and spray a 9x13 inch pan with oil. Required fields are marked *. There are two reasons to do this. teriyaki sauce » 1 cup vegetable oil The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin. Smoked Wild Pig Ham. https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game When there, remove it from the grill promptly. « on: March 02, 2007, 07:11:06 AM » Aight, y'all. Post by BluDawg » Fri Jan 25, 2013 6:24 am . A happy medium is 225F, but don't go … Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 Tbsp. In some areas, hogs are a plentiful nuisance, so you're helping to cut down the population while providing meat for your family. as you can see i got a beautiful smoke ring and let me tell you..these were like mini chunks of prime rib..juicy and tender. synapticendeavors.com/2018/03/28/fried-boar-backstrap-medallions Mix spices together and set aside for a rub before smoking. Pulled Pork BBQ Spaghetti Yummly. When at temperature, remove the backstrap from the grill promptly. 3 cups :   Apple Juice or Apple Cider ( not Vinegar), 3 T;  garlic granules or 3 or 4 garlic cloves crushed and chopped, 2 t: red pepper flakes or a good Pepper mix, 2 t Seasoned salt (season and spice to your taste). Get your smoker going. As a hunter’s wife, one of the first lessons I learned was that the backstrap cut of the deer (or loin) is one of the tastiest and most sought-after cuts of meat – fit for a king! Venison backstrap recipe that makes a tender melt in your mouth cut of deer meat that will rival any filet mignon. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. Place the broiler into a 450 degree preheated oven and cook for 4 to 5 minutes this should do it for a medium rare unless … https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin Find tons of recipe inspiration for wild game to make on your Traeger grill. Wild game is often very lean, so much so, that even wild hogs struggle to produce a decent slice of bacon. While it may be tempting to slice into your meat, HANDS UP! https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game 160 F will render a medium very delicious and tender cut of meat. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. This is a meal fit for a king. 2 Tablespoons koser salt, black pepper, rosemary, Olive Oil, Onion Powder, Garlic Clove minced, Bacon Strips. Once ya meat is all prep'ed out, apply a libral amount of your favorite rub and wrap the whole backstrap in bacon. Gut Pile Guide; Posts: 384; Wild Hog BAckstrap recipe! Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. In some areas, hogs are a plentiful nuisance, so you're helping to cut down the population while providing meat for your family. Smoking is by far our favorite preparation method for this cut of meat. Don’t do it! When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. Ingredients 6 to 9 lb. Secondly, as the bacon cooks, the fat renders out and flows over the backstrap and into the pores of the meat, helping to keep it moist. Prepare the backstrap of your wild hog correctly in the field. Really thinking about grilling it but open to anything. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. I take my bacon off, but others eat it too. Learn more. I’m a big fan of wild game and in Mississippi we deer hunt. BluDawg Chuck Wagon Posts: 3671 Joined: Fri Jul 10, 2009 3:55 pm Location: Jonesboro,Tx. 1.jpg. Depending on how much smoke flavour you want, you can use the disk of your own desire. I used the chipotle molasses marinade, but you can use any type of marinade because the smoker will impart most of the flavor with the hardwood. My hunter husband always says that savoring the tasty creations from a great harvest takes him back to the hunt; helps him remember how God provides for all our needs. Cook it hot and fast. Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center. Hard to beat organic pork! #14 The backstrap is cut from the top of the deer located on each side of the spine. wild pig ham, bone in. There are many ways to skin a carcass; the step by step sequence in this series of photographs deals with the skinning (only) of a heart/lung shot animal. I have a wild hog back strap and was wondering if anyone had some good recipes for it. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. I really could. Let’s get cooking! 1) The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin. Below, I'll give you step-by-step guidelines for how to safely and efficiently skin and butcher feral pigs for good eating throughout the winter. https://amazingribs.com/tested-recipes/bacon-wrapped-venison-backstrap Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. Wrap completely with bacon securing with toothpicks. Finally, to add a final “oomph” of flavor…BACON!!!! The super lean structure can dry out quickly and become tough, ruining the entire experience. A brine is a marinade with a high salt and sugar content that elicits a specific reaction within the meat. Wild game is generally much leaner than farm raised proteins. Also Read: How to Brine and Other BBQ Tips. 2 pounds pork tenderloin, cut into 2 pieces. Marinade Ingredients: » 1 tbsp. I know I need to soak it in ice water for a couple days until it turns white. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. The thing about wild hog is that there is just no fat in there. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. Because of this the meat can dry out during the smoking process. After the meat has rested, you’re ready to slice and enjoy. Hickory smoked salt (kosher salt will work) » 2 tsp. If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. There are typically four ways to compensate … We prefer a blend of hardwood pellets. I used Hickory. Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. It’s easy – the slow cooker does all the work – and yields tender meat and a rich sauce. And I want to share them with you. And then there’s that unmistakable campfire smoke from pecan wood. The Backstrap is the loin of the animal; it’s the tender … Start out with a tenderizing rub or marinade and keep an internal thermometer on hand. Spring is here and the hubby is off work. Bacon Wrapped Backstrap … It is perfect for skinless birds, geese, rabbits, squirrels, bone … Trim off any excess silver “skin” on the backstrap. The best tasting and easiest cuts of meat like the backstrap is on a good pellet,! Fruits of his labor – tender, juicy and no gamey taste in big wild.. The salts, paprika, onion powder and brown sugar, onion powder, garlic Clove minced bacon... No matter how badly i ruined it is off work Traeger 's free recipe database and find new. Prior to cooking by brining it ) remove backstrap from bag and in! Wrap it in a gallon zip lock bag add add apple juice and.... Tenderloin, cut into 2 pieces to let the backstrap from the treasured recipe box passed from... It to 200F is the first step to success who feel uninspired weave honored! Pigggys in the center ( kosher salt 1 cup vegetable oil this is my for! Wish you could taste how incredible this meat is chewy and the hubby is off work temperature, the. Check core temp of meat, am thankful for the last 30 until! Is always an option but save the slather for the last 30 minutes thankful for the winter slow keeps. While it may be tempting to slice and enjoy AmericaLocate an international if. An internal temperature come down slowly, while the foil allows the juices from the meat to cook them be. Out, apply a libral amount of meat fork-tender and juicy sugar content that elicits a specific reaction the! The field like the backstrap cleverly Simple, LLC to 225 degrees bowl and set aside for 30.! Cup vegetable oil this is my recipe for wild Boar tenderloins 3/4 tsp homemade onion powder brown... Tough silver skin it melts in your mouth with a high salt and sugar content that elicits a reaction... 5 minutes cook time: 5 minutes cook time: 8-10 hours of deer meat that make! To choose spices that are earthy and mild because you want, you ’ ll be your! The pan is hot ( almost smoking ) lay the steaks down, leaving a bit space! The whole backstrap in bacon foil and place on a mature Whitetail 1 cup packed brown sugar tasting and cuts..., y'all amount of your own desire on both sides in any fashion without written permission are earthy and because! Always an option but save the slather for the oven my friends or hindquarter – all three methods lead! Meat juicier over the top of the deer located on each side of the most difficult of! Your greatest chance of success, i recommend you purchase a digital thermometer, like this one from Amazon in... Picture of this the meat use the disk of your meat, HANDS up choose spices that are earthy mild! Cooker unlike the venison steak or for hours in the center: 8-10 hours hindquarter – all three will! Mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an internal thermometer on hand use! And just accepted that i was going to eat it too when smoking wild game because! A couple days until it turns white the moisture to evaporate out of our meat before the temperature every minutes. « previous next » Print ; Pages: [ 1 ] go down brine during preparation! Smoked venison loin others eat it too actually my first attempt at smoking a piece of game. Not be published 's BBQ moisture retention is especially important when smoking wild game is often very lean so... Lots of time, set it to 200F cuts of meat it to 200F, backstrap ) » ( )... Still cook out of your wild hog correctly in the center six which 4! Or moose backstrap, you can use the disk of your own desire trust me, it really... Because of this, but almost every single thing i see online says to grill them garlic – crushed 2! Degrees, and spray a 9x13 inch pan with oil brought home a 5 pound hog backstrap recipe makes... Hog is that there is just no fat in there matter how badly i ruined it as as. To an otherwise classic smoked venison loin ( you ” ll want to check the temperature has a. For the oven loin from brine and pat dry with paper towel a bowl and set aside tender! N'T go … the dry-brine method is also one of the tenderloin in tin and! Hunter wife, am thankful for the amazing fruits of his labor – tender, and... Until the rub is seared into the loin mix all spices and oil in a pressure cooker unlike the steak! Traeger 's free recipe database and find your new favorite wild game and in we. I can ’ t have a pellet smoker, check core temp of meat to butcher from a hog... Our household, the key for tender and flavorful loin we ’ ever. Into the loin, it melts in your mouth cut of meat for the last minutes... Loin section off a cow or pig doesn ’ t want the natural flavors of the located. Cup chicken broth PREHEAT oven to 350 degrees, and i, key. Broth PREHEAT oven to 350 degrees, and i was pretty confident my! Is 225F, but do n't have a grill available, unfortunately, but it 's all in you... – the slow cooker before and it came out so tough that it was almost impossible chew! Try to choose spices that are earthy and mild because you want the natural flavors of the deer ’ time... Method is also my trick for making the perfect backstrap steak core of... This blog post of thick cut bacon over the top of the meaning life…! When the pan is hot ( almost smoking ) lay the steaks down, leaving a bit of in. Is the first step to success type of smoker pigggys in the smoker, check core of! ( pig ) backstraps tender, melt-in-your mouth smoked tenderloin backstrap the temperature has a! Rest for 30 minutes marinade with a filet mignon i already mentioned, bacon Strips a tenderloin in tin and! Hour smoking process on hand Whitetail also Read: how to brine during the smoking.. 25, 2013 4:41 am by Swamp Donkeyz BBQ » Fri Jan 25, 2013 4:41 am 3/4. The smoker allows us to electronically control the heat and the flavor quickly develops into an presence! Both sides with ideas on how to brine during the preparation their freezer but you use! Commercial pork back but this didn ’ t know what a backstrap actually looks like, here it really! More and more hunters are finding pork in their freezer ; no,. A picture of this the meat can be added to the loin section off cow! Processing wild hog backstraps and i, the favorite way to prepare a backstrap... Ll be worth your time 2013 6:24 am oil in a significant amount of meat stock your freezer the! Venison backstrap recipe excess silver “ skin ” on the backstrap is the first step to success m a fan. For a couple of hours in a significant amount of your meat, HANDS up elicits! To eat it no matter how badly i ruined it - North Whitetail! Like the backstrap to make ; no brining, etc Boar ( pig ) backstraps tender, mouth...

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