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Post by kooch on Dec 2, 2019 19:51:12 GMT -6
Please share your best recipe for a whole uncut backstrap. I don’t have a smoker.
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Post by Catscratch on Dec 2, 2019 19:56:45 GMT -6
That's a tough one, never done a whole one. I would guess slicing it open and filling it with cream cheese, jalapenos, and bacon. Then sous vide it to 127 degrees.
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Post by mnfish on Dec 2, 2019 20:05:08 GMT -6
That's a tough one, never done a whole one. I would guess slicing it open and filling it with cream cheese, jalapenos, and bacon. Then sous vide it to 127 degrees. I was shown this year the method cat describes. The only way i will ever make venision loin. I like to add chives, garlic, and mushrooms. I wrap mine in home grown pork belly. I like to make them, freeze, vacuum pack. Oven at 400F til internal temp of 148 is reached. |
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Post by Sandbur on Dec 2, 2019 20:06:52 GMT -6
Trim off all silver skin. Put on tinfoil and season with seasoning salt, onion powder, and garlic powder.
Turn over and put slices part way through it to act like a boat. Put chunks of butter in these boats. Season top side as above and put on grill.
Do most of cooking with butter side up, but flip towards the end. Eat it medium rare.
I use our back straps in 8-10 inch lengths.
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Post by batman on Dec 2, 2019 20:29:25 GMT -6
I just Made a bunch into jerky. Everybody likes jerky.
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Post by Tooln on Dec 3, 2019 2:39:21 GMT -6
I just Made a bunch into jerky. Everybody likes jerky. Backstraps into jerky, that's what the hams and leg meat are for. |
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Post by batman on Dec 3, 2019 6:52:26 GMT -6
I just Made a bunch into jerky. Everybody likes jerky. Backstraps into jerky, that's what the hams and leg meat are for. I make those into jerky too. Jalapeno popper backstraps are my favorite. 1 inch cubes of meat, 1/4 inch Philly cream cheese, slice jalapeño wrapped in bacon with toothpick on grill medium rare. |
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Post by Catscratch on Dec 3, 2019 7:10:51 GMT -6
I just Made a bunch into jerky. Everybody likes jerky. Backstraps into jerky, that's what the hams and leg meat are for. If you have a good slicer you can shave the backstrap into disks (like a coaster) that is cut against the grain and jerky them. Really good that way! |
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Post by kooch on Dec 3, 2019 8:37:20 GMT -6
Backstraps into jerky, that's what the hams and leg meat are for. I make those into jerky too. Jalapeno popper backstraps are my favorite. 1 inch cubes of meat, 1/4 inch Philly cream cheese, slice jalapeño wrapped in bacon with toothpick on grill medium rare. This idea seems like a winner. The only way to make people eat venison is to use less venison. 10/10 |
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Post by Bwoods11 on Dec 3, 2019 10:05:59 GMT -6
The bacon wrapped backstrap with cream cheese and jalapeño is our most popular wild game recipe. It’s absolutely awesome.🍺
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Post by Reagan on Dec 3, 2019 13:26:09 GMT -6
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