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So I had some friends over and broke out the backstrap today, smoked it over hickory coals for 3 hours till medium rare!!! Fried some onions and jalapeņos with some cheese, fried corn and a home made apple cobbler(with apples from the back yard)
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YUM!!!!
Good eating
Looks good!
Now I'm wiping my chin off.
We wrapped one in bacon and smoked it about a month ago. Mighty fine. I'm going to save most of my backstraps this way now. Cut it half and freeze it
I keep most of my meat in large muscle groups I don’t cut steaks when I’m butchering, if I want steaks I’ll pull a top side out and make steaks
I guess I need to get a real smoker one of these days. All I have is my little electric totem smoker. I’m guessing it wouldn’t ever get hot enough to do something like this? It makes good venison jerky. I had to leave it in for 24 hours the other day just to get it done. I’ve smoked fish in it on summer days which takes about eight hours. But I’m guessing actually smoking meat like this get an acceptable internal temperature on the traps it would never get hot enough.
I’m wondering if I could just smoke it for a couple hours to get the smoky flavor in it and then finish it off in the oven to get it hot enough???
Use the totem to apply smoke for 1-2 hours then transfer the meat to the oven to finish.
I’ll have to go to try thanks Mary.
Used the pit boss to smoke some little bacon wrapped venison tenderloins this evening. Good thing I took a sample bite because Wife and Son devoured the rest:-)
It’s my Christmas Eve thing here.
One of our absolute favorites next to Salmon done same.
I have don’t more than my share of making converts into eating bambi feeding folks this!!
CW
Mary I tried this for the first time yesterday on an 11 pound turkey. I rubbed it with kosher salt and brown sugar before putting in my lil totem smoker for 2 hours. Normally in times past it seems 2 hours burns most of my wood so I figured that would be a good removal point. I used some twigs off my cherry trees for wood. After two hours I removed it. The bird was pretty wet yet but I could see the tips of the wings were a little brown and the bottom stuck to the pan I had it sitting on in the smoker. I left the juice that accumulated on the cavity as I had a bunch of brown sugar I put in it before smoking. I painted it down with mayonnaise and some poultry seasoning. Then I put it in the oven at 325. It said 3 to 3.5 hours. After two hours I covered the top with tin foil. I check it at the three hour mark and the breast pegged the temp scale at 190 degrees and the through was 180 as suggested on the directions for the correct temp. When I poked the breast to check temp and removed my thermometer juice shot out of my three test spots like a garden hose. This was the first turkey I ever made that I didn’t shoot out of the woods. I can tell you it was the best turkey I ever ate! Extremely tender and juicy with a good smokey flavor! I’ll be doing this ALOT more!!!Quote:
Originally Posted by MaryB
I don’t know if it was the smoke or the mayo that locked in all the juice but I never had a juicier turkey at all the restaurants, Christmas, and thanksgiving sacrifices that made it to the table,Lol.
I’ll have to try it with a venison back strap next.
I was just given a old metal school locker thats going to get racks fire pot and pan for a smoker This will be nice and should be very use able. I currently use a old grill with the fire pot and pan off to the side. It does do a fair job though. If things go right the louvers at the bottom and top of the door will be enough to maintain fir and smoke flow like it needs. I can fit a sliding piece over the lower louvers for some added control also.
I have done salmon, steaks, briskets, pork loins, chops, various fish, and even some vegetables in the existing one. I did do one turkey for thanksgiving but the almost 12 hours was a long time to be sitting the smoker. I did do one pheasant and it was very good also.
Havent tried any venison yet
Smoking done low and slow is great eating.
The smoke forms a skin on the bird that keeps moisture in. I dry them off, rub with butter under the skin over the breast/season/drape with bacon if I am in the mood for that then into the fridge uncovered until the skin feels tacky on the legs. This can be 2-6 hours depending on how humid your fridge is. That is called a pellicle and it will help keep moisture in as does the smoke for 2-3 hours to get a nice color. Then I bump the Traeger to 350 and bake. Once you get the Traeger above the smoke setting you don't get a lot more smoke flavor, I have baked bread and pies in mine!Quote:
Originally Posted by Tripplebeards
I did a venison backstrip wrapped in bacon, just salt and pepper, pulled it off at 125 deg internal and took to my son and his girlfriend. I got a couple slices, I think it was good???
As far as baking, I am thinking that a dark chocolate cake, lightly smoked , would be perfect. Especially with some Coursair Hydra, neat!