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Venison backstrap - the cook

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Misippi Egger
Misippi Egger Posts: 5,095
edited November -1 in EggHead Forum
Thanks to everyone for the help, especially my friend who gave me the small (100# doe) backstrap. I received lots of suggestions from my previous post and by email.

Here was/is the plan (not finished yet):

1) (Hoss' suggestion):I trimmed the meat, then cold smoked it using the same "caveman" technique for smoking cheese. I used about 2/3 apple and 1/3 hickory chips.
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Starting temp (probe hanging through DFDW) was 56*. DSC_0400.jpg
Smoked for 90 minutes.
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Finishing temp:
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Cut in half. One half went into a marinade for cooking tomorrow. The other was prepped for the grill.
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My Rub: First a light coating of olive oil then a liberal coating of DP Red Eye Express. After that I added a light sprinkle of garlic powder and onion powder. This was wrapped in plastic wrap and rested on the counter until the egg was stable at 250* grid temp, elevated direct. I added the remainder of the chips from the smoking can. Only took about 30-40 min.
DigiQX was used and cooked until internal temp was 130-140*
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After sampling, it was wrapped and ziplocked and will be chilled overnight to be deli-sliced tomorrow.
Here are some pics. I was really good - juicy, a little chewy, as expected, but the flavor was great - could really appreciate the effect of the cold smoke! Even the Princess Jana approved! :woohoo: :woohoo:
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More pics tomorrow after I slice this first one and cook the other half.
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Comments

  • Little Chef
    Little Chef Posts: 4,725
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    Clark: That looks about as close to perfect as you can get!! Nice job!!
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  • Hoss
    Hoss Posts: 14,600
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    Lookin GOOD Clark! ;) Get it perfected before Jan.,5. :)
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks, LC. I was indecisive and apprehensive the whole time. Trying to use suggestions from the many recipes and ideas I had accumulated.

    Still have a hindquarter to cook - it's been dry aging in the beer fridge for about 10 days. I think I will use a combination of grilling, then braising.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks, Hoss. The cold-smoking was a great idea and really infused a lot of smoke flavor without actually adding to the cook time.
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  • Hoss
    Hoss Posts: 14,600
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    Great! I'll give it a try if I EVER get a deer! :blush:
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  • texas_archer
    texas_archer Posts: 56
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    Can you explain how you did the cold smoke? It looks like a can and a Soldering iron.
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  • cookn biker
    cookn biker Posts: 13,407
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    Nice job Clark!! Can't wait for the rest of the story.. ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Good grief ! Do I have to drive up there and show you how to shoot a deer? :ohmy

    And I haven't even fired my deer rifle in more than 10 years! :whistle:
    :laugh: :laugh: :laugh: :laugh: :laugh:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Good eye, even for a Texan . ;) :laugh:

    Firetruck posted a while back about an easy cold smoking technique for smoking cheese. I just put the backstrap on instead of cheese. I wasn't sure how it would work, but I was looking to add smoke flavor without overcooking and drying out the venison.

    Technique:
    1) Completely clean out the large egg - I removed the metal lump grate and shop-vac'd it thoroughly.
    2) I used a cheap soldering iron stuffed in a 15 oz. bean can with the paper removed, the top hinged, and DRY wood chips inside. I have laid it down in the past and just happened to stand it upright today.
    3) Since you will not be generating germ-killing temps, make sure your grid is extremely clean (especially if smoking something that will not later be cooked - like cheese).
    4) Plug in the soldering iron and smoke away. I smoke cheese for 1.5-2 hr, so I did 90 minutes on the meat - got a great smoke flavor without overpowering.
    5) I dropped a temp probe in the top just to know what the temp was. If this is done in warmer weather with cheese, a pan with ice can be placed btwn the cheese/meat and the soldering iron to keep the temp down.

    Good luck !
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks, Molly. I had to quit sampling, so I would have enough tomorrow to deli-slice ! :ohmy: :whistle:
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  • Mr Holloway
    Mr Holloway Posts: 2,034
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    Looks amazing Clark
    Beautiful colour
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks.

    Looking forward to slicing and enjoying today!

    Also plan to cook the other half that has been marinating overnight.
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
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    nice cook, err, smoke Clark :)
    looks much moister than venison usually turns out ;)
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Thanks, Kari.
    The moisture was what I was most concerned about. I struggled to find a recipe/technique that would give me a good smoked flavor without overcooking the meat. As much as it hurts, :whistle: , I have to give 'Loney Hoss the credit for the cold smoking idea prior to the actual grilling. It worked great! :)

    No water bath, just the amazing moisture-retaining properties of a Big Green Egg! :woohoo:
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