Smoked Venison Backstrap

Here’s a different way to cook one of the most tender cuts of deer. This Smoked Venison Backstrap will amaze you. It’s that good.

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Smoking meats is usually reserved for the tougher cuts of an animal. The legs, brisket, neck and the like. The slow cooking helps retain moisture and adds incredible flavor.

This loin is even more tender when it is slow cooked and the smoking does add that incredible flavor.

Pin	This recipe is part of my Smoked Cookbook, packed with more of my go-to smoked favorites. Get the ebook here

What is the backstrap

There is a lot of confusion amongst hunters about what the deer backstrap, loin and inner loin (tenderloin) are. The deer loins, otherwise known as the backstraps are located above the ribcage on either side of the spine. These muscles work less than for instance, the leg muscles so they are incredibly tender.

The inner loins, or venison tenderloins are located on the inside of the rib cage, just under the the backstraps. The inner loin is the most tender cut of meat on the animal. They are the equivalent of filet mignon of beef but much smaller than beef tenderloin.

Ingredients you need

Smoking, in general, is a very flexible cooking method. Use your favorite spices or seasonings or whatever you have on hand. You can use a marinade or a brine to flavor and tenderize the meat even further.

A marinade would consist of an acid like citrus juice, wine, soy sauce or vinegar and oil, usually olive oil along with spices of your choice.

This is simple but one of our favorite combinations to let the flavor of the deer shine through.

• kosher salt or sea salt
• black pepper – grind you own pepper for best flavor.
• granulated garlic or garlic powder
• granulated onion or onion powder
• brown sugar
• smoked paprika
• chili powder or cayenne powder
• dry mustard

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How to make it

1. Measure and mix all of the spices. Add them to a small tupperware or jar and shake vigorously to combine.
2. First and foremost, when cooking any cut of venison is to cut as much of the fat and silver skin off. Not only is the fat not palatable like that of the beef, it can be grizzly and hard to chew. Pat to dry off backstraps with paper towel. Place in a covered bowl or container. Cover all sides of the meat evenly with the brine. Refrigerate at least a couple hours or overnight (you can even leave it 2-3 days) for best flavor. The longer it brines the more flavorful it will be.
3. The next day set up the smoker and preheat to 180°F. Set the meat on the grates. You don’t have to wait until the loin warms to room temperature since this is such a long cook time. Insert your smoker’s probe or another good meat thermometer into the thickest part of the loin. Close the door or lid and try to keep it closed as much as possible.
4. Smoke until the meat reaches 135°F internal temperature for medium rare. Depending on the thickness of your meat, this will take 2-4 hours.
5. It’s very important to tent the meat with foil and let it rest when it comes out of the smoker for at least 15 minutes so that the juices will redistribute.

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Note: We don’t recommend cooking the meat over 140°F which is medium. Since the loin is so lean, it can become tough quickly. If you have folks who don’t like to see the red in the meat, then tent with foil for more like 30 minutes. You shouldn’t have any red left.

What if I don’t have a smoker?

If you don’t own a smoker, you can still enjoy smoked meats. You can use your grill to smoke. Set up your grill so that the fire is only on one side. You will place the meat on the side of the grill that does not have the direct flame (indirect heat). This is called indirect cooking.

Add soaked wood to a metal tray (we use a disposable foil pie plate or bread pan). Add another metal tray with water. Remember to fill the water if it runs out.

You can also create a similar setup for your oven in a pinch or in the winter.

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What type of wood to use

Like fish, we prefer a mild wood for venison. Fruit woods like apple, cherry or peach, pecan or alder are our favorite.

What spices can I use for venison loin

Lots of spices enhance the flavor of the deer meat without overpowering it.

• garlic
• onion
• rosemary
• thyme
• juniper berry
• paprika
• mustard
• sugar, such as brown sugar, honey, maple syrup and the like
• chili powder
• you can even wrap the loin in bacon, secured with toothpicks, so that it bathes the meat with pork fat.

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How to serve it and sides

• We like to serve the meat various ways but some of favorites are slice the meat thin and serve it with BBQ sauce in a sandwich. Serve the sandwich with coleslaw and a pickle.
• Slice it into chunks and serve with mashed potatoes, coleslaw and corn on the cob.
• Slice or chop it and make tacos with our favorite salsas and toppings.
• Serve with roasted potatoes and your favorite green vegetable
• Try topping it with horseradish sauce, just like beef.

Tools you need

• gas grill / smoker
• meat thermometer
• plastic food storage, large, rectangular

More venison recipes

• Venison Shepherd’s Pie
• Venison pot roast
• Smoked Venison brisket
• Venison chorizo
• Canning venison
• Venison tacos
• Venison Italian sausage

More recipes for smoking

• Venison Summer Sausage
• Catfish
• Steelhead trout
• Spare ribs
• Pulled pork
• Beef brisket
• Chipotle peppers

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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