Are you ready to try a tasty smoked venison backstrap steak recipe? It’s a fun and exciting way to cook a special meal. Venison is a healthy meat and the backstrap is its most tender cut of meat. When you smoke it, the flavors become rich and delicious.
To start, you’ll need a few simple ingredients and a smoker. Smoking meat is a traditional cooking method that adds a unique taste. It’s perfect for outdoor gatherings and family dinners. By following this recipe, you’ll create a mouthwatering dish that everyone will love. Get ready to impress your friends and family with your cooking skills!
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Do not over-smoke: Only smoke the venison backstrap to medium-rare or medium.
- Proper seasoning: Use 1.5-2% of the weight of the meat in salt, and massage it in well before refrigerating.
- Patience is key: Let the meat sit in the fridge for at least 2 days before smoking.
- Low smoking temperature: Keep the smoker below 200°F for best results.
- Monitor the temperature: Use a probe thermometer and smoke until the backstrap reaches 135°F.
- Optimal slicing: Slice the smoked backstrap into 1-inch steaks for serving.
- Enjoy: Once sliced, your Smoked Venison Backstrap Steak is ready to be savored!
FAQ For the Smoked Venison Backstrap Steak Recipe
Q: How should I smoke the smoked venison backstrap steak recipe differently from pork?
A: When cooking the smoked venison backstrap steak recipe, remember to only smoke the meat to medium-rare or medium, unlike pork which can be cooked longer.
Q: What is the seasoning process for preparing a smoked venison backstrap steak recipe?
A: To season venison backstrap steak, weigh the meat and then use 1.5-2% of its weight in salt. Massage the salt into the meat, vacuum seal it, and refrigerate for at least 2 days.
Q: How should I know when the smoked venison backstrap steak recipe is ready?
A: To know when the smoked venison backstrap steak recipe ready, smoke it at a temperature below 200°F until it reaches about 135°F internally. This should take around 2-4 hours. Slice into steaks and enjoy!
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Smoked Venison Backstrap Steak Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 2 lb. venison backstrap, in one piece
- 2 boxes salt
Video
Instructions
- Weigh the meat in grams. Weigh out 1.5% of that weight in salt; you can go as high as 2%. Massage the salt into the meat well. Vacuum seal the meat and set it in the fridge for 2 days, longer if you are using elk or moose or something else thick. You cannot leave this too long -- it won't get too salty, so you can leave the meat in the fridge a week if you wanted to.
- Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of the backstrap.
- Smoke until it reaches about 135°F, which should take between 2 and 4 hours. Slice into 1 inch steaks and eat.
Nutrition
