Smoked Venison Backstrap
Low and slow smoked backstrap with a coffee-chili rub. The best cut, treated right.
- Servings: 4
Source: bucksofnebraska.com
Ingredients
- lbs venison backstrap, silverskin removed
- finely ground coffee
- ancho chili powder
- brown sugar
- garlic powder
- onion powder
- smoked paprika
- kosher salt
- black pepper
- cayenne pepper
- olive oil
- Hickory or cherry wood chunks