Description
Learn how to perfectly smoke venison backstrap low and slow to tender, flavorful perfection. Master the art of smoking with this must-try recipe!
Ingredients
Scale
- 2 lbs venison backstrap (1 kg)
- 2 tbsp olive oil (30 ml)
- 1 tbsp kosher salt (15 g)
- 1 tbsp black pepper (15 g)
- 1 tbsp smoked paprika (15 g)
- 1 tsp garlic powder (5 g)
- 1 tsp onion powder (5 g)
- 1 tsp ground cumin (5 g)
- 1 tsp dried thyme (1 g)
- 1 tsp dried rosemary (1 g)
- 1/2 cup apple juice (120 ml)
- 1/4 cup brown sugar (50 g)
Instructions
- Preheat your smoker to 225°F (107°C).
- In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, ground cumin, dried thyme, and dried rosemary.
- Rub the venison backstrap with olive oil.
- Generously season the backstrap with the spice mixture, pressing it into the meat.
- Place the venison backstrap in the smoker.
- In a separate bowl, combine apple juice and brown sugar.
- After 1 hour of smoking, baste the venison with the apple juice mixture.
- Continue smoking for an additional 1 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Remove the venison from the smoker and let it rest for 10 minutes.
- Slice the venison backstrap and serve.
Notes
- Thoroughly massage the spice mixture into the venison backstrap for optimal flavor infusion.
- Baste the venison with the apple juice blend to keep it moist and add a hint of sweetness.
- Allow the smoked venison to rest to enhance tenderness and flavor, while using wood chips for a stronger smoky taste.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 12g
- Protein: 40g
Keywords: smoked venison, backstrap recipe, slow cooking, tender meat, grilled venison, savory seasoning