4.7 from 51 votes
Smoked Venison Backstrap
This method will work with the backstrap (loin) of an red meat animal, from deer, elk, pronghorn, moose and caribou, to sheep, goats, nilgai... and yes, cows. Once made, it will keep a week in the fridge.
Prep Time
10 mins
Cook Time
4 hrs
Curing Time
2 d
Total Time
2 d 4 hrs 10 mins
Servings: 4 servings
Calories: 340 kcal
Course:
Main Course , Appetizer , Lunch
Cuisine:
American
Ingredients
- 2 pounds venison loin, in one piece
- salt (See headnotes)
Instructions
- Weigh the meat in grams. Weigh out 1.5% of that weight in salt; you can go as high as 2%. Massage the salt into the meat well. Vacuum seal the meat and set it in the fridge for 2 days, longer if you are using elk or moose or something else thick. You cannot leave this too long -- it won't get too salty, so you can leave the meat in the fridge a week if you wanted to.
- Get your smoker going; wood choice is yours. Try to keep it below 200°F. When it's ready, rinse the meat, then pat it dry with paper towels. If you have a probe thermometer, insert it into the thickest part of the backstrap. Smoke until it reaches about 135°F, which should take between 2 and 4 hours. Slice and eat.
Cup of Yum
Notes
- NOTE: The curing time is so long because you want the meat to be salted all the way to the center. You can skip this long salting if you want, but the interior of meat will be bland.
Nutrition Information
Calories
340kcal
(17%)
Protein
68g
(136%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
179mg
(60%)
Sodium
129mg
(5%)
Potassium
903mg
(26%)
Calcium
14mg
(1%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Protein | 68g | 136% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 129mg | 5% |
| Potassium | 903mg | 19% |
| Calcium | 14mg | 1% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.