Smoked Venison Backstrap with Wet Brine | Peak to Plate (2024)

FAQs

Should I brine venison backstrap? ›

The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Another important reason to brine venison is because it is a lean meat, which makes it more challenging to retain its natural juices during the cooking process.

Smoke until the internal temperature reaches 125°F for medium-rare, about 1.5-2 hours. The smoking time will depend on the thickness of the backstrap and your desired level of doneness.

Cook to your preference.

Cook your venison backstraps to different internal temperatures, depending on your desired doneness level. Rare meat should reach an internal temperature of 125 degrees Fahrenheit. Medium-rare meat should cook to 130 degrees Fahrenheit, and medium to 135 degrees Fahrenheit.

I aim for just 120°F in the very center. What if I like my meat more well done? I definitely don't recommend going past medium, which is closer to 130°F. Keep in mind the temp will continue to rise as it rests, so don't go too far while in the oven.

Submerge venison roast in brine and refrigerate overnight, for a minimum of 12 hours, but no longer than 24 hours.

You can soak it in a mixture of apple cider vinegar and water over night in the refrigerator, or soak it in milk and rinse thoroughly before cooking it. Soaking it removes the blood and really improves the flavor, especially the meat of those with some age on them.

This is done by having a source of moisture within your smoker itself. Many smokers come with a built-in water pan or a place to put a water pan in when needed. This will help prevent the venison from quickly drying out as it cooks and keep the moisture throughout the meat itself.

The next day, heat your smoker between 180 and 225 degrees F. Remove from the cooking liquid and place roast on a baking tray that will fit inside of the smoker. Reserve the cooking liquid for basting the meat. Smoke the venison for up to 1 ½ to 2 hours while basting with the cooking liquid every 30 minutes.

Both apple and cherry wood offer a versatile option for smoking venison. Whether you're smoking venison sausages, backstrap, steaks, or roasts, these fruitwoods can enhance the smoky flavor while allowing the natural taste of the meat to shine through.

Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

Is venison safe at 140 degrees? ›

Whole cuts like steaks or roasts:

Cook to a minimum internal temperature of 145 F (medium rare).

Cook deer backstrap to a medium-rare internal temperature of 120-125 degrees F.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution.

Don't cook cold

Bring the meat to room temperature before cooking it.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

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.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

But that can be enough to give you an edge when cooking tougher venison cuts like leg steaks or kebabs. Backstrap usually only needs a marinade when it came from an old animal - especially a rutting buck - and you should marinate a tenderloin only in special circ*mstances.

Salting before cooking the meat typically isn't the best way to season venison, as this can actually draw moisture out of the steak, resulting in dryness. Venison cooks quickly, especially on high heat, and you can still incorporate salt after it's been cooked.