Rest the meat for at least a couple of hours in the refrigerator. I've tried making it in a slow cooker before and it came out so tough that it was almost impossible to chew. 2 Comments. After about 3 1/2 hours in the smoker, check core temp of meat. I used Tango Spice Un-Named Pork Rub and You Know You Want It BBQ Sauce by ElRabbit's BBQ. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. Secondly, as the bacon cooks, the fat renders out and flows over the backstrap and into the pores of the meat, helping to keep it moist. I was pretty confident in my abilities and just accepted that I was going to eat it no matter how badly I ruined it. Thank you! Brining – Moisture can be added to the meat prior to cooking by brining it. Stuffed Venison Backstrap Recipe It’s time for my stuffed venison backstrap recipe. Wild game is generally much leaner than farm raised proteins. Skip. The Backstrap is the loin of the animal; it’s the tender … She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. Unlike the fat on beef, when cooked, the silver skin of venison can emit poor flavors into the meat and make it tough. You might have to babysit the meat for the last 5-10 minutes, but it’ll be worth your time! « on: March 02, 2007, 07:11:06 AM » Aight, y'all. Place Backstrap in a gallon zip lock bag add add Apple Juice and Rum. Yes,I said it, BACON. Over night is also OK! Today is the day that we’re going to show one of our favorite venison recipes, our best ever smoked venison backstrap recipe. Wild Game Recipes » Wild Hog BAckstrap recipe! WIld hog don't have the soft fat that the pigggys in the store have. Fresh cracked black pepper » 2 tsp. Prepare the backstrap of your wild hog correctly in the field. You can do this for a couple of hours before cooking or overnight in the fridge. But it's all in how you prep ya meat. My husband made this recipe for our ThanksAmericaGiving meal and it was outstanding. Smoked Wild Pig Ham. The backstrap is cut from the top of the deer located on each side of the spine. Whether it's fresh-caught fish from your latest fishing trip or an elk that you've harvested, there are tons of wood-fired options for lovers of the great outdoors. Close the door and insure the temp rises back to around 200 F. Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. Here is our go to seasoning recipe: I generously sprinkled this mixture over the top and bottom of the meat and placed it in the fridge for a couple hours. https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar 2 pounds pork tenderloin, cut into 2 pieces. yellow bell pepper, pork, medium white onion, chili powder, spaghetti and 18 more. I could also watch a hog loin drip and sweat into a fire for hours. Fat never translates into the loin, it is really the leanest part of any animal. Re: Wild hog Backstrap! The super lean structure can dry out quickly and become tough, ruining the entire experience. No content on this site may be reused in any fashion without written permission. Easily, by far, without exception, the most tender and flavorful loin we’ve ever had. We cook 1.5-2 pounds for our family of six. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Browse Traeger's free recipe database and find your new favorite wild game recipe. The cooler helps the internal temperature come down slowly, while the foil allows the juices from the meat to collect and be reabsorbed. I think it is the meaning of life. Next, you’ll want to season the meat. Thank you, Your email address will not be published. We don’t want the moisture to evaporate out of our meat before the temperature has had a chance to rise. Gut Pile Guide; Posts: 384; Wild Hog BAckstrap recipe! 3 cups :   Apple Juice or Apple Cider ( not Vinegar), 3 T;  garlic granules or 3 or 4 garlic cloves crushed and chopped, 2 t: red pepper flakes or a good Pepper mix, 2 t Seasoned salt (season and spice to your taste). I’m a big fan of wild game and in Mississippi we deer hunt. (You”ll want to check the temperature every 5 minutes when you’re getting close to temperature.) https://www.bradleysmoker.com/recipe/smoked-wild-boar-recipe The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. Copyright © 2010 – 2020, Cleverly Simple®. Mix all spices and oil in a large bowl roll your backstraps in mixture cover & chill overnite. Mix spices together and set aside for a rub before smoking. What is the best wood for smoking venison? Backstraps are one of the best tasting and easiest cuts of meat to butcher from a wild pig. Preheat smoker to 225 degrees. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. Below, I'll give you step-by-step guidelines for how to safely and efficiently skin and butcher feral pigs for good eating throughout the winter. Thread starter DavidD; Start date Jul 29, 2006; D. DavidD TVWBB Super Fan. Spring is here and the hubby is off work. This helps to keep the meat juicier over the several hour smoking process. 2-3 pound wild hog backstraps. 2-3 pound wild hog backstraps. https://www.cleverlysimple.com/smoked-venison-backstrap-recipe The down side is that venison backstrap is also one of the most difficult cuts of meat to cook. https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin Yes. The very large one that I got had some great fat on the back but this didn’t translate into the loin. Required fields are marked *. After the meat has rested, you’re ready to slice and enjoy! By using this site, you are agreeing to the site’s terms of use. Get your smoker going. Finally, to add a final “oomph” of flavor…BACON!!!! 160 F will render a medium very delicious and tender cut of meat. Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Visit Cleverly Simple 's profile on Pinterest. Last updated Dec 16, 2020. This is my recipe for Smoked Wild Hog. I don’t have any bacon. Pork Backstrap Recipes 234,859 Recipes. As a hunter’s wife, one of the first lessons I learned was that the backstrap cut of the deer (or loin) is one of the tastiest and most sought-after cuts of meat – fit for a king! Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Trim off any excess silver “skin” on the backstrap. The thing about wild hog is that there is just no fat in there. This sparked my desire to keep smoking game meats and eventually write this blog post. I wish you could taste how incredible this meat is. https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game As far as deer meat goes, it doesn’t get better than fresh backstrap. By. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. This recipe is based on a pellet smoker but you can make it following the instructions with another kind of smoker or in the oven. Not treating wild game like domesticated beef or pork is the first step to success. Jul 29, 2006 #1 I just harvested a 105 lb wild hog (sow) and wanted to try the hams in a smoker tomorrow and need your help. pink salt (Insta Cure No. All Rights Reserved. Do I need to let the backstrap rest after cooking it? Whether you use a smoker or an oven, the secret to tender meat is to cook at a low temperature for a long time (90+ minutes here). In some areas, hogs are a plentiful nuisance, so you're helping to cut down the population while providing meat for your family. It will give you precise temps, so you can pull your perfectly done backstraps off the grill at the “just right” moment. 234,859 suggested recipes. Nice looking strap. Start out with a tenderizing rub or marinade and keep an internal thermometer on hand. If your macho man didn’t process the deer himself, a local butcher will normally cut them into smaller chunks for easier consumption. This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Smoking is by far my favorite preparation method for this cut of meat. INGREDIENTS 3-6 racks wild boar baby back ribs3 tablespoons Lemon Pepper Rub3 tablespoons Chili » 1/3 venison loin (aka, Backstrap) » (2) cloves of garlic – crushed » 2 tsp. After your first 45 minutes of cooking, you’ll want to check your internal temperature. Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation. (Read 12450 times) Blood_Trail. I can’t wait to try smoking a wild hog sausage fatty. as you can see i got a beautiful smoke ring and let me tell you..these were like mini chunks of prime rib..juicy and tender. Wrap completely with bacon securing with toothpicks. I usually wrap it in tin foil and place it in a cooler for 30 minutes. 1/2 cup homemade honey mustard 1/2 cup chicken broth PREHEAT oven to 350 degrees, and spray a 9x13 inch pan with oil. I used the chipotle molasses marinade, but you can use any type of marinade because the smoker will impart most of the flavor with the hardwood. Smokey Grilled Wild Game Backstrap. First, as I already mentioned, bacon adds some flavor to the meat. I really could. Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. 2 Tablespoons koser salt, black pepper, rosemary, Olive Oil, Onion Powder, Garlic Clove minced, Bacon Strips. I take my bacon off, but others eat it too. This search takes into account your taste preferences . Wild Boar (pig) Backstraps tender, juicy and no gamey taste to it, we had wine and backstraps for dinner! In case you didn’t know what a backstrap actually looks like, here it is, my friends. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. Backstraps are located along the spine at the top of the deer’s back. Post by Swamp Donkeyz BBQ » Fri Jan 25, 2013 4:41 am . Let’s get cooking! Not treating wild game like domesticated beef or pork is the first step to success. In some areas, hogs are a plentiful nuisance, so you're helping to cut down the population while providing meat for your family. It is perfect for skinless birds, geese, rabbits, squirrels, bone …