Webb9 dec. 2024 · Place Bacon Wrapped Venison on the Smoker. Put the thermometer prong in the thickest part of the backstrap. Smoke the backstrap for 1-1 1/2 hours depending on … Webb7 nov. 2024 · Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce. Trim venison tenderloins into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce. "I cooked the backstrap for 45 minutes. My husband said, 'write down every step you made so you can duplicate it!' says lindseyFaye216.
Smoking Deer Meat – Ultimate Guide to Smoke …
WebbMar 9, 2024 - Explore Matt Perrine's board "Pit boss pellet grill recipes" on Pinterest. See more ideas about pellet grill recipes, smoked food recipes, recipes. WebbTransfer the venison and its marinade to a large resealable bag and seal, removing as much air as possible. Marinate in the refrigerator overnight. 4. When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. 180 ˚F / 82 ˚C. Super Smoke. 5. pool resurfacing companies phoenix
Smoked Venison Tenderloin Backstrap Traeger Style - Food.com
Webb19 feb. 2024 · Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120°F and no higher than 140°F. I prefer about 130°F. Let the smoked venison sit on the cutting board 10 to 15 minutes before slicing and serving. It will keep a week in the fridge and freezes well. Webb7 dec. 2024 · My wife said I was a good boy this year and had Santa stop by early with a Pit Boss 4-series vertical pellet smoker. ... And a piece of backstrap I also smoked... done more because the wife insists. View attachment 474044. ... Congrats on the new Pit Boss and the deer. Looks like it came out great. tddeangelo Smoke Blower. Original ... WebbHeat the barbecue from 350℉ to 375℉. This cut of meat is best cooked hot and quick. Clean the meshes and lay the venison on the barbecue. Keep the barbecue cover open. Allow the meat to cook for around 5 to 8 minutes without moving. This is subject to how hot your barbecue is and how thick the venison midsection is. You need a decent burn. shared bus memory