How to Make Venison Backstrap
How to Make Venison Backstrap
Learn how to make Venison Backstrap with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is Venison Backstrap?
Venison Backstrap is the tenderloin of a deer. These are highly prized as they are the most tender portion of the deer and work well with many different styles of cooking.
3 lb of Venison Backstrap
We are going to inject it with our favorite injectable seasoning, Pa’s Black Bull and then we are going to rub the outside with Excalibur Wild Game Rub. Pa’s black bull has high amounts of sugar and molasses to help everything caramelize nicely and the wild game rub has just a hint of heat that should work well with it.
To inject this, we first need to mix up our soluble solution, so I have a pint of water here and I am going to dissolve 1.76 oz or 50 grams of Pa’s Black Bull into it. I am mixing for a long time because we want it all to suspend in the water so this will take a little bit of time. I’m using the Walton’s Automatic Syringe injector and I’m just going to pump it until it doesn’t seem like it will take anymore. Once the solution begins to leak back out of the injection holes we will know the meat has taken as much of the marinade as it can.
Vacuum seal the backstrap and let it sit in the fridge for a few hours to allow the seasoning to equalize in the meat. When vacuum sealing a piece of meat that you have injected, or are marinating, you need to watch the bag to make sure that water is not sucked up into the vacuum machine, as that can obviously create problems for the sealer. As soon as you see moisture start to get sucked to the opening of the bag hit the seal button on your vacuum sealer.
When it is finished marinating rub it liberally with the Wild Game Rub and make sure to fully cover all sides. With injecting and marinating it the Backstrap should be able to hold the rub on the outside easily. If it does not, you can add a light topical mustard rub to allow the seasoning to adhere.
Now, we need to talk about proper cook temperatures. I know people are very picky when cooking venison. You’ve worked for the meat so you want the best taste you can get out of all that hard work. However, no matter how clean the deer was you should still be following standard food safety processes. That means cooking a whole muscle cut, like this, up to 145°.
Thermal Processing & Smoking
Stage 1 - Smoke at 200° until the internal temp reaches 145°
Pull your Backstrap out of the smoker once it reaches 145° and let it “nap” under tin foil for 5 minutes to allow the juices to be absorbed back into the meat. If you skip this step you will see a lot of the juice leak out of the meat once you cut it, if you let it nap it will absorb back into the meat.
- When choosing a marinade you should look for something that already contains some form of phosphates as this will help give you a juicier finished product
- When choosing a rub for the outside of the loin you should either choose a complimentary flavor or something that will offer a different but strong flavor, otherwise it is going to get lost in the marinade
I know a lot of you like to stop it well short of 145°, but it’s like wearing a seat belt, yes your car will start without you having it on but eventually, something is going to happen and that seat belt is going to keep you safe. Same thing with cooking to 145°, if you don’t, especially with wild game eventually you are going to give yourself food poisoning.
Watch WaltonsTV: How to Make Venison Backstrap
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@papasop I have a response from the manufacturer…
They said that they designed the mixer in a way that it would not need to run in reverse for a long time. It should mix efficiently enough in one direction and it was designed to mix in just 1 direction. So, using the grinder in any scenario (grinding or mixing) you should limit the reverse time to approximately 5 seconds at one time.
My own opinion on the mixing is that I wouldn’t mix in just 1 direction though. I think there is still a benefit to going in reverse, even if temporarily, so I think my course of action for the future will probably be to mix 90% of the time in 1 direction, but still do the reverse in the 5 second interval. Probably something like 30 to 60 seconds forward, 5 seconds backward, then another 30 to 60 forward, etc… I think that would get enough benefit of a direction mix cycle, but still limit the reverse action as much as possible.
@jonathon Moscow Mules!! I’m sold. Will It BBQ is on the way soon for sure!
@alan Lol, I’m an idiot, just the other day I said that I am fully capable of thinking one thing and typing something else! Getting information from an old timer is usually a great way to go! Glad you got it worked out though! Send pictures of them!
@Danbow Back when I was in customer service I know I talked to someone who either said his wife did it exactly how you are explaining it or I talked to the woman who did it, I wonder if I was talking to either you or your wife?!
Wrapping it in foil would keep more moisture in the product, same basic process that some people do when they are smoking ribs. I can absolutely see how this would work and I think the way she is doing it, without a casing, would be more effective when wrapping it in foil. I don’t think you’ll ever convert me from using a casing but we might be making some updates here and when we do I might have access to an oven and will give this a try!
Lol, no rice in Andoullie. You are thinking of Boudin.
I spoke to an Old Timer Cajun down here and he said, after you cure your meat for 24 hours, spray and moisten the meat just before stuffing it. If the stuffing is too dry, the meat will shrink when smoked and it will make voids between the stuffing and casing.
The recipe I use is hundred plus years ago and I added some modern safeguards and seasonings. By the way, I use Boston Butt & Cushion Meat, in lieu of the hogs head and neck.
The Smoke Houses are selling it for over $10 a pound here and I can make it for $1.30.
LaPlace, LA is, The Andoullie Capital of the World!
@jonathon Thank you for your quick and detailed response. It is greatly appreciated. Just another reason why Walton’s is the best. For some reason, I thought that you needed to soak the collagen before loading it on the stuffing horn. Thanks for the correction there.