What temperature do you smoke a backstrap?

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.

How do you know when deer backstrap is done?

Instructions

1. Coat the venison backstrap in oil and salt well.
2. Get your grill hot, clean the grates and lay the venison on the grill.
3. Do the finger test to check for doneness.
4. When the meat has been cooked to your liking, take it off the fire and let it rest, tented with foil, for 10 minutes.

What is backstrap meat?

3 : a strip of meat from the area along the spinal column of a quadruped animal (such as a lamb or deer) As for backstraps—the muscles parallel to an animal’s spine and generally tender in four-footed game because it’s not weight-bearing like a haunch or shoulder—and ribs and tenderloins, these should be saved for …

How do you cut backstrap from a deer?

Removing the Backstrap Remove the skin from the back of the deer to expose the backstrap. Cut the meat along the backbone from the shoulder all the way down to where it meets the pelvic bone. Cut the backstrap along the join with the pelvic bone. Cut along the rib cage to remove the backstrap away from the ribs.

What temperature do you smoke venison?

Generally, smoke venison for two hours at 225 degrees. However, the exact length of time will vary depending on how thick the venison loin is and your desired level of doneness. If you like your venison to still be red, such as in my photos, aim for a cooking temp of 135. For medium, pull the venison at 145 degrees.

What kind of cheese to use for backstrap?

The backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushroom, onion, and parsley.

What do you put on a stuffed venison backstrap?

With a meat mallet, pound meat until flattened. (Butterflying meat with a knife first speeds up process.) Dust the backstrap with garlic powder, seasoning salt, kosher salt & pepper. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Add some shredded pepperjack if you’d like.

What kind of cheese to use for stuffed venison?

The Backstrap is the loin of the animal; it’s the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to butterfly it. Then it gets stuffed with a mixture of cream cheese, bacon, mushrooms, onion, and parsley.

How to cook bacon and cream cheese wrapped deer Tenderloin?

Wrap a piece of back around the very end of the tenderloin and secure with a toothpick. Repeat until entire loin is wrapped completely in bacon. Drizzle remaining marinade over the loin. Place on center rack of the oven and bake at 350 degrees for 30-40 minutes.