Looking for a recipe that’s sure to impress your guests at your next backyard barbecue? Look no further than this smoked venison backstrap recipe. This recipe is perfect for anyone who wants to savor the best-tasting venison backstrap and experience the unique flavor that this lean and tender cut of meat has to offer.
The venison backstrap is one of the most prized cuts of venison, and for good reason. It’s incredibly tender and has a rich, gamey flavor that sets it apart from other meats. When cooked to perfection, it’s a delicious and satisfying dish that will leave your taste buds begging for more.
This smoked venison backstrap recipe is perfect for a special occasion or a backyard barbecue with friends and family. It requires a pellet smoker, BBQ tongs, a sharp knife, and a good meat thermometer to ensure that the meat is cooked to the perfect temperature.
If you’re a fan of bold flavors and succulent wild game meats, then this recipe is definitely for you. Get ready to impress your guests with the best tasting venison backstrap they’ve ever had.
What is Venison Backstrap?
Venison backstrap, also known as deer loin, is a cut of meat located above the ribcage on either side of the spine. The back strap is a long, narrow muscle that runs the length of the deer’s back, and it’s one of the most prized cuts of venison because it’s a very tender cut. These muscles work less than other muscles so they produce incredibly flavorful and tender meat.
The inner loins, or venison tenderloins, are located on the inside of the rib cage, just under the backstraps. These cuts are even more tender than the backstrap and are often referred to as the “filet mignon” of venison.
When it comes to preparing venison backstrap, it’s important to keep in mind that this meat is incredibly lean, so it can dry out easily if overcooked. The best way to prepare it is to smoke it slowly on a pellet smoker. Just be sure to keep a close eye on the internal temperature to avoid overcooking and you also need to know how to use a pellet smoker.
How To Make Smoked Venison Backstrap
Step 1: Prepare the Venison Backstrap
The first step in preparing the smoked venison backstrap is to trim any silver skin or excess fat. This can be done using a sharp knife. Make sure to remove all of the unwanted parts of the meat so that it is ready to be seasoned and cooked.
Step 2: Rinse and Dry the Meat
Once you have trimmed the meat, rinse it under cold water and pat it dry with paper towels. It is important to make sure that the meat is completely dry before adding any seasonings.
Step 3: Season the Meat Overnight
Combine all ingredients for the seasoning rub. Coat the entire venison backstrap with the seasoning mixture, making sure that it is evenly distributed. This will help to enhance the flavor of the meat.
Place the seasoned venison backstrap in a covered bowl or container and let it rest in the refrigerator for at least 3 hours, but preferably overnight. This will allow the seasoning mixture to penetrate the meat, resulting in a more flavorful dish.
Step 4: Preheat the Smoker
When you are ready to smoke the meat, preheat the pellet smoker to 180°F. This temperature will ensure that the meat cooks evenly and retains its moisture.
Step 5: Smoke Venison
It’s time to cook venison backstraps! Place the venison directly on the smoker grates and insert a leave-in meat thermometer into the thickest portion of the backstrap. We recommend the MEATER+ Wireless Meat Thermometer.
Close the smoker lid and let it smoke for 2-4 hours, depending on the thickness of the meat. Keep an eye on the meat thermometer temperature reading and take the venison out of the smoker when the temperature reaches 135°F.
Step 6: Let the Meat Rest
Once the venison has reached the desired internal temperature, remove it from the smoker and tent it with foil. This will help to retain the heat and moisture and allow the meat to rest for 15 minutes before slicing. This is an important step in ensuring that the meat is juicy and tender.
Step 7: Serve and Enjoy!
After letting the venison rest for 15 minutes, slice it into thin pieces and serve. This smoked venison backstrap recipe is perfect for any occasion and is sure to impress your guests. Enjoy!
Tips For Smoking Deer Backstrap
If you’re new to smoking meat, it’s important to know that it can be a bit of a learning curve. But don’t let that intimidate you – with a little bit of practice and patience, you can create delicious smoked deer backstrap that will have your guests raving. Here are some tips to keep in mind when making this smoked venison backstrap recipe:
Choose The Right Wood Pellets
Different types of wood pellets can add unique flavors to your meat. For venison, consider using hickory, mesquite, or cherry wood pellets for a smoky, savory flavor.
Do Not Overcook
It’s important to keep an eye on the internal temperature of the venison backstrap to ensure that it doesn’t overcook. The meat is done when the thermometer reads 135°F, so be sure to take it out of the smoker at this point to prevent it from becoming tough and dry.
Let it Rest
After removing the smoked venison backstrap from the smoker, it’s important to let it rest for at least 15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful cut of meat.
Best Beer To Pair With Smoked Deer Meat
When it comes to pairing beer with smoked or grilled venison backstrap, there are a few different styles that can work well. Whether you prefer something light and refreshing or dark and bold, there’s a beer out there that can complement the smoky, savory flavors of the meat. Here are our top three beer recommendations to enjoy with this smoked venison backstrap recipe:
American Brown Ale
This malty, slightly sweet beer pairs well with the rich, earthy flavors of venison. The nutty and caramel notes of the brown ale complement the smoky, gamey flavors of the meat, creating a delicious and balanced pairing.
India Pale Ale (IPA)
The hoppy bitterness of an IPA can help cut through the richness of the smoked venison backstrap, while also adding a citrusy or fruity note that pairs well with the flavors of the meat. The bold flavors of the IPA won’t be overpowered by the strong flavors of the smoked venison backstrap.
This dark, malty beer has notes of dried fruit and spices, which pair well with the smoky flavors of the venison. The sweetness of the beer can help balance out the savory flavors of the meat, creating a delicious combination that is perfect for sipping on a cool evening by the fire pit.
Related Recipes of Smoked Venison Backstrap
- Smoked Venison Tenderloin Recipe
- Smoked Venison Roast
- Smoked Venison Jerky Recipe
- Temperature Chart for Meat
Smoked Venison Backstrap
- 3-4 lb venison loin (one piece)
- 2 tsp Kosher Salt
- 1 tsp Cracked Black Pepper
- 2 tbsp Minced Garlic Granulated
- 1 tbsp Onion Powder
- 2 tbsp Brown Sugar
- 2 tsp Smoked Paprika
- 1 tbsp Chili Powder
- 2 tsp Mustard Powder
- Prepare venison backstrap by trimming any silver skin or excess fat.
- Rinse, pat dry, and place in a covered bowl or container
- Combine all ingredients for the seasoning rub and coat the entire venison backstrap.
- Place in the refrigerator for 3 hours to allow the seasoning mixture to penetrate the meat. (Note: the longer you allow it to sit, the more flavorful it will be, this can be done overnight as well)
- When you're ready to smoke the meat, preheat the smoker to 180°F
- Place venison directly on the smoker grates and place a leave-in meat thermometer in the thickest portion of the backstrap.
- Close the smoker lid and let it smoke for 2-4 hours. Keep an eye on the meat thermometer temperature reading and take the venison out of the smoker when the temperature reaches 135°F.
- When the meat is done, tent the meat with foil and let it rest for 15 minutes. Serve and Enjoy!
Smoked Venison Backstrap FAQs
What is a venison backstrap, and where is it located on the deer?
Venison backstrap, also known as deer loin, is a cut of meat located above the ribcage on either side of the spine.
How do I cook smoked venison backstrap to make it tender and flavorful?
Venison backstrap is best cooked quickly over high heat or smoked slowly on a pellet smoker. Just be sure to let it rest before slicing into it, and consider using bold spices or marinades to enhance its unique flavor.
How can I ensure that my venison backstrap is cooked to the right temperature?
The best way to ensure that your venison backstrap is cooked to the right temperature is to use a good meat thermometer. Insert the thermometer into the thickest portion of the backstrap, and remove it from the smoker when it reaches an internal temperature of 135°F.
Can I marinate my venison backstrap before cooking it?
Yes, you can marinate your venison backstrap before cooking it. Just be sure to use a marinade that complements the unique flavor of venison.
How long should I let my venison backstrap rest before slicing into it?
It’s best to let your venison backstrap rest for about 15 minutes before slicing into it. This allows the juices to redistribute throughout the meat, ensuring that it stays juicy and tender.
What are some good seasonings to use when cooking venison backstrap?
Venison has a strong, gamey flavor, so it’s best to use bold spices and marinades that can complement its unique flavor profile. Some good seasonings to use include garlic, rosemary, thyme, and cumin.
Can I cook venison backstrap on a grill instead of a pellet smoker?
Yes, you can cook deer backstrap or venison backstrap on a grill instead of a pellet smoker. Follow a grilled venison backstrap recipe and be sure not to overcook it.
How can I trim my venison backstrap to ensure that it cooks evenly?
To ensure that your venison backstrap cooks evenly, you should trim off any excess fat and silver skin. This will help the meat cook evenly and prevent it from drying out.
What are some side dishes that go well with venison backstrap?
Some good side dishes that go well with venison backstrap include roasted vegetables, mashed potatoes, and a side salad.
What is the best way to store leftover venison backstrap?
To store leftover venison backstrap, wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be sure to thaw it in the refrigerator overnight before reheating.