Smoked Venison Backstrap Recipe - How to Smoke Venison | Hank Shaw (2024)

FAQs

How do you keep venison moist in a smoker? ›

During the smoking process, baste the roast occasionally with a tablespoon of olive oil or melted bacon fat to keep the meat moist and add extra flavor. Once the venison roast has reached the desired internal temperature, remove it from the smoker and let it rest, tented with aluminum foil, for about 10 to 15 minutes.

Don't overcook it

Venison steak should be cooked to medium-rare or even rare plus if you like a rare steak. I pull my steaks from the grill or pan as soon as they reach 117-125F – I prefer 117F. They still cook a bit after you remove them and I always use a digital read thermometer to make sure I'm really precise.

The secret to a fantastic smoked wild game roast is to brine it before smoking, removing it from the heat once it reaches the desired internal temperature and resting it before slicing.

How do you keep meat moist when smoking? Spritz, baste or wrap meat when smoking. Use these methods when smoking meat to create a barrier that preserves the juices without blocking smoke infusion.

Cook deer backstrap to a medium-rare internal temperature of 120-125 degrees F. If you cook it past medium-rare, the meat starts to lose its natural moisture and will dry out quickly.

Medium-well meat should reach 140–145 degrees Fahrenheit, and well-done is 150 degrees Fahrenheit. 4. Store in the fridge. Cooked venison backstraps will keep in an airtight container in the refrigerator for up to 4 days.

Freshly harvested venison can often times have a stronger flavor, so if desired, you can soak the backstrap in buttermilk for a couple hours, or overnight, to help remove "gamey" flavor and draw out the blood.

To start, I elected to soak this ham in a brine instead of using a dry cure. This meant I submerged the venison roast in brine for a little over a week before I smoked it. I used a similar brine recipe to the one I use for pork ham, with some added juniper and allspice.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

What do you season venison with? ›

Place in a dish with some liquid (water, wine, ale or orange juice) and braise 170ºc/ 325f/Gas Mark 3 for 2 - 2½ hours, basting frequently. The fat will come out of the meat during cooking leaving it moist. Skim off the fat and you'll have some superb gravy! Venison retains the heat, so always use a very hot pan.

With that in mind, what I tend to use and find is the best spritz for smoking is apple cider vinegar but water will work as well, or a 50/50 mix. Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark.

Searing the venison steak in a cast iron pan with some olive oil is one way to trap in the moisture. Another way is to marinade, which not only adds moisture, but also tenderizes the meat.