Smoked Venison Backstrap
Smoked venison backstrap is a popular way to cook one of the most tender muscles on a deer, but it’s also one of the easiest things to screw up. I’ve been asked by a number of people why their smoked backstrap comes out dry, and the answer is usually because they set the smoker at too high of heat...
- Servings: 4
Source: themeateater.com
Ingredients
- to 2 lbs. venison loin *see note
- coarse sea salt
- coarse black pepper
- granulated garlic
- paprika
- brown sugar
- dried rosemary
- beef tallow or high-smoke point oil, such as avocado or grapeseed