Venison

Puppyboy · 10-17-2006, 10:55 AM

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?

dodgeramsst2003 · 10-17-2006, 11:10 AM

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.

Chris

Jorge · 10-17-2006, 11:15 AM

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.

MoKanMeathead · 10-17-2006, 11:20 AM

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.

thillin · 10-17-2006, 11:28 AM

All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.

Jorge · 10-17-2006, 11:33 AM

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

thirdeye · 10-17-2006, 11:42 AM

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.

thillin · 10-17-2006, 12:07 PM

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.

Puppyboy · 10-17-2006, 01:09 PM

Thanks for the tips. I'll let you know how it turns out.

Single Fin Smoker · 10-17-2006, 01:21 PM

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...

thirdeye · 10-17-2006, 01:26 PM

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.

butts · 10-17-2006, 02:25 PM

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!

Single Fin Smoker · 10-17-2006, 03:06 PM

No doubt.....Maybe its good I can't get it here. Damn that just makes my mouth water.....

bbqbull · 10-17-2006, 03:57 PM

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.

Mike

ultramag · 10-17-2006, 05:12 PM

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.

10-17-2006, 10:55 AM	#1
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	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? __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

10-17-2006, 11:15 AM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	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. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

10-17-2006, 11:28 AM	#5
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas Downloads: 0 Uploads: 0	All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky. __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

10-17-2006, 01:09 PM	#9
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	Thanks for the tips. I'll let you know how it turns out. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

10-17-2006, 02:25 PM	#12
butts Full Fledged Farker Join Date: 08-11-06 Location: landrum, sc Downloads: 0 Uploads: 0	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! __________________ Stumps GF223CM Weber WSM and Kettle CS 570 7' X 14' enclosed trailer ButtsandBreastts BBQ Facebook: Butts and Breastts

10-17-2006, 11:10 AM	#2
dodgeramsst2003 Full Fledged Farker Join Date: 08-01-06 Location: Flat Rock, MI Downloads: 0 Uploads: 0	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. Chris

10-17-2006, 11:20 AM	#4
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO Downloads: 0 Uploads: 0	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.

10-17-2006, 01:21 PM	#10
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	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...

10-17-2006, 03:06 PM	#13
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	No doubt.....Maybe its good I can't get it here. Damn that just makes my mouth water.....

10-17-2006, 03:57 PM	#14
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	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. Mike __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

10-17-2006, 05:12 PM	#15
ultramag Full Fledged Farker Join Date: 08-28-06 Location: Clinton, MO Downloads: 0 Uploads: 0	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. __________________ [B]BDS-Jumbo Model 2743[/B] [B]WSM-[/B]w/mods GOSM 36" [B]Big Block[/B] Gasser [B][SIZE=4][COLOR=red]Proud Member - MOFO Chapter[/COLOR][/SIZE][/B]

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