An enjoyable smokey take on the traditional special smoked venison backstrap steak recipe. This is the ideal method to enjoy this excellent cut of venison because of its texture, smokey taste and salty distinct flavor. One of my favorite ways to kick back after successful hunt is to serve it thinly sliced and either au natural or as-is with a variety of sauces.
To enhance the flavor of my smoked venison backstrap steak recipe, I also sear the meat over high heat first, then move it to a low-temperature smoker to complete cooking. This is comparable to pan roasting, and the outcome is a very flavorful, juicy steak with smoke!
One of the most used parts of a deer is smoked venison backstrap. However the smoked venison backstrap steak recipe is one of the easiest cuts to go wrong with with. Many people have asked me why their smoked backstrap turns out dry, and the typical answers are that they overheated the smoker, forgot to season it beforehand, or did both.
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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Ingredients Smoked Venison Backstrap Steak Recipe
Meat Preparation
While preparing the smoked venison backstrap steak recipe, make sure to massage the meat with 1.5% of its weight in salt. Vacuum seal the meat and let it sit in the fridge for 2 days for optimal flavor. For thicker meat like elk or moose, you can refrigerate it longer.
Salt and Seasoning
Preparation of the smoked venison backstrap steak recipe involves using salt to enhance the flavor. You can go up to 2% of the meat’s weight in salt without it becoming too salty. The longer you leave the meat in the fridge, the more flavorful it will become, so feel free to leave it in for up to a week.
Cooking the Smoked Venison Backstrap Steak Recipe
Smoking the Venison
Some important tips to remember while smoking the venison backstrap steak recipe is to avoid over-smoking the meat. It is recommended to only smoke the meat to medium-rare or medium, no more.
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 pounds venison backstrap in one piece
- Salt
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.
