{"id":692,"date":"2015-12-16T18:18:53","date_gmt":"2015-12-16T22:18:53","guid":{"rendered":"http:\/\/www.brgcohio.com\/?p=692"},"modified":"2025-11-19T10:01:57","modified_gmt":"2025-11-19T14:01:57","slug":"smoked-venison-backstraps","status":"publish","type":"post","link":"https:\/\/www.brgcohio.com\/?p=692","title":{"rendered":"Smoked Venison Backstraps"},"content":{"rendered":"

\"Smoked<\/a><\/p>\n

I have used this recipe for making what we call \u201cCanadian Bacon\u201d from pork loins. From the very first taste, I could not wait for deer season so I could try this with venison backstraps. <\/span><\/p>\n

Canadian Bacon dry cure<\/span><\/strong><\/b><\/p>\n

Per Pond of meat<\/strong><\/b><\/u><\/span><\/p>\n

\u00bc tsp #1 cure (pink salt NOT<\/u> Tenderquick)<\/strong><\/b><\/span><\/p>\n

2 tsp Salt<\/strong><\/b><\/span><\/p>\n

2 tsp Brown Sugar<\/strong><\/b><\/span><\/p>\n

1 tsp Garlic Powder<\/strong><\/b><\/span><\/p>\n

1 tsp Onion Powder<\/strong><\/b><\/span><\/p>\n

    \n
  1. Clean the backstrap of any sinew or silver skin.<\/span><\/li>\n
  2. \n

    Cut to length. I cut mine to about 11\u201d or 12\u201d so they fit nicely in a 1 gallon zip-lock bag.<\/span><\/h4>\n<\/li>\n
  3. \n

    Put each piece in a separate zip-lock bag. <\/span><\/h4>\n<\/li>\n
  4. \n

    Weigh each bag and mark the weight on the bag.<\/span><\/h4>\n<\/li>\n
  5. \n

    Do the math & figure out the dry ingredients for each piece of meat. Follow the instruction for the cure. (Mine says 1\/8 to \u00bc tsp per pound)<\/span><\/h4>\n<\/li>\n
  6. \n

    Mix dry ingredients thoroughly. I use a spice mill.<\/span><\/h4>\n<\/li>\n
  7. \n

    Rub all dry ingredients onto the meat. <\/span><\/h4>\n<\/li>\n
  8. \n

    Place in zip-lock bag along with any dry ingredients that did not stick to the meat.<\/span><\/h4>\n<\/li>\n
  9. \n

    Remove as much air as possible and seal the bag.<\/span><\/h4>\n<\/li>\n
  10. \n

    Put bags in refrigerator for 6 \u2013 7 days, turning each bag over each day.<\/span><\/h4>\n<\/li>\n
  11. \n

    After curing, remove from the bag and rinse in cold water to remove the excess salt. (At this point the original directions say to refrigerate uncovered overnight so a sticky layer forms on the meat. But, I have been married for over 30 years and I will not press my luck. So I go strait to the smoker.)<\/span><\/h4>\n<\/li>\n
  12. \n

    I rub each backstrap with onion and garlic powders or dry Cajun seasoning like Mrs. Dash.<\/span><\/h4>\n<\/li>\n
  13. Smoke at 180 \u2013 200<\/span>0 <\/sup>F for about 3 hours or until internal temperature reaches 1450 <\/sup>F.<\/span><\/li>\n
  14. \n

    I like to use hickory wood chunks and apply smoke the entire time, but that’s to my taste.<\/span><\/h4>\n<\/li>\n
  15. \n

    After smoking, let cool to room temperature, then put in a new zip-lock bag and refrigerate. (Cut a big chunk off and wrap & freeze or you will eat it all too soon.)<\/span><\/h4>\n<\/li>\n<\/ol>\n

    I have shared this with my deer hunting buddy and keep telling him to try slicing it and frying it to crisp the edges to make fried egg sandwiches.<\/span><\/p>\n

    He tells me he has tried, but every time he slices some, he can’t wait and eats it with cheese and crackers.<\/span><\/p>\n

    Submitted by Wiz Moore<\/p>\n