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Smoked venison backstrap
jimdeere
Member, Moderator Posts: 25,689 ******
Soaked in Tender Quick Brine for 24 hours. Rubbed Montreal steak seasoning and wrapped in aluminum foil for 24 hours. Smoked on Komado grill using chunk charcoal and mesquite for the heat. Smoked at 225 degrees until the internal temperature was 125 degrees.
Comments
Have Mercy, you’re killing me.
Man that looks good.
I am salivating all over my key board.———————Ray
Looks really good and delicious I bet.
Woo boy doggy, heck yeah
That and a dozen morels would be heaven.
and a bait of branch lettuce and ramps
That's some fine lookin' vittles right there!
OH BOY!! Please put me in for the giveaway!!😛
So, the meat is sealed up in foil?
Sounds more like slow cooking and less like 'smoking'.
No, I removed the foil before cooking
that looks yummy
Nice!!
is it just my eyes or do you all have purple deer down there Jim??????
Not just you @hillbille I saw it and thought Barney back strap…..
Ha! Must be the LED kitchen light.
You say those back straps are suffering from LED poisoning Jim? 😁
You might say that.🤣
Nothing better than back straps and the tenderloins😋
wow! Nice job!