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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-17-2006, 10:55 AM   #1
Puppyboy
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Default Venison

I am smoking some venison back straps this weekend and have never done them before. Any suggestions on seasonings and cooking time?

I was thinking of cooking them like pork tenderloins. Is this a mistake?

What do you think?
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Unread 10-17-2006, 11:10 AM   #2
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well I have never done the whole back strap before, but I have smoked chops. All i can say is be careful. Venison is super lean, and has a tendency to dry out very quickly. I'm sure others with more experience will chime in soon. Just remember, don't overcook, and good luck.

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Unread 10-17-2006, 11:15 AM   #3
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How big was the deer? Go easy with the temp, and keep an eye on it. If the animal was very lean it can/will dry out on you in a hurry and get tough.
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Unread 10-17-2006, 11:20 AM   #4
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I would cut them into little "fillets" and grill them. If you do smoke them I would marinate and probably wrap them in bacon so they don't dry out.
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Unread 10-17-2006, 11:28 AM   #5
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All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
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Unread 10-17-2006, 11:33 AM   #6
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Quote:
Originally Posted by thillin
All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
All of mine goes to jerky or sausage. I've had some great venison, but deer in Texas aren't that big
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Unread 10-17-2006, 11:42 AM   #7
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Quote:
Originally Posted by thillin
All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.
I couldn't agree more about frying backstrap and smoking jerky.

I do make 60/40 venison/pork sausage and smoke it ...also like to save the neck roasts and smoke them for awhile, then make neck bones and rice.
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Unread 10-17-2006, 12:07 PM   #8
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Quote:
Originally Posted by Jorge
All of mine goes to jerky or sausage. I've had some great venison, but deer in Texas aren't that big
Yep, the rest goes in the grinder. Will get a variety of sausages.
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Unread 10-17-2006, 01:09 PM   #9
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Thanks for the tips. I'll let you know how it turns out.
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Unread 10-17-2006, 01:21 PM   #10
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Hey Thirdeye, I'd love to get my hands on some a dat' sausage. We don't get any of that here in SoCal.
Fins envious...
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Unread 10-17-2006, 01:26 PM   #11
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Quote:
Originally Posted by Single Fin Smoker
Hey Thirdeye, I'd love to get my hands on some a dat' sausage. We don't get any of that here in SoCal.
Fins envious...
Between Thanksgiving and Christmas is usually a good time for making sausage in my neck of the woods.

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Unread 10-17-2006, 02:25 PM   #12
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thirdeye, you and your farking pics are completly responsible for raising my cholesterol by at least 20 points. I've got to cook some sausage for dinner now!

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Unread 10-17-2006, 03:06 PM   #13
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No doubt.....Maybe its good I can't get it here. Damn that just makes my mouth water.....
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Unread 10-17-2006, 03:57 PM   #14
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Thirdeye has a way of doing that to me everytime he post a photo. The man out to be a food photographer. Hell he may do that for a living.
Thanks again for the pics. brother.

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Unread 10-17-2006, 05:12 PM   #15
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Man it's killing me to think of venison backstraps being submitted to that. Please stop, slice them up, roll in egg and flour mixture, and pan fry responsibly. If you wanna smoke venison save a whole leg or cut a roast out of one and smoke it but please, not the tenderloins.

I gotta go, I'm about to vapor lock or something.
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