deer backstrap recipes smoker
Just remember the acid in the marinade dont do this with the enzyme-based marinades usually red wine is just protecting the meat from spoilage not actually tenderizing it. You will probably like to make it your own with a slight variation and I encourage you to do so.
Smoked Venison Roulade From Field To Plate Venison Recipes Venison Steak Recipes Deer Meat Recipes
I wont claim that this recipe is original.
. Recipes for venison backstrap loins medallions. If you have to use a. These recipes work well with deer elk antelope moose caribou or even lamb or filet mignon from beef.
Hang your deer meat summer sausage inside the smoker and add your favorite smoking wood chips or chunks and smoke at low temp for a couple hours to let smoke permeate the casings. 1271 Followers 362 Following 29 Posts - See Instagram photos and videos from Abdou A. It is like most recipes a compilation of many different recipes I have tested over the years.
Turn up smoker temps to 170-180 degrees and smoke at this temperature until internal temperature reaches 150 degrees. Harvesting the ribs from deer isnt as easy or clean like fileting off a backstrap. The deep red backstrap pieces similar to filet mignon of beef are organic and could hardly be more local.
This means backstrap medallions from large deer elk or moose all leg steaks flank steak cubes for kebabs and so on. Or go the sauerbraten route and marinate a large roast for a week or more. You need to have a saw on hand and with either a hand saw and a sawzall or reciprocating saw my preference its still a challenge to cut nice looking clean cuts especially if youre processing your deer alone as many people still do including myself more often than not.
You can wrap and. Keep it smoking throughout this process. Perfect Venison Backstrap or Tenderloin.
This is my favorite. Theyre from a mule deer hit by a.
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