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
Step 2: Rinse and Dry the Meat
Step 3: Season the Meat Overnight
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
Step 5: Smoke Venison
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
Step 7: Serve and 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.
Belgian Dubbel
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
Equipment
- Aluminum foil
Ingredients
- 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
Instructions
- 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!