Smoked backstrap

[AntlerCollector]

A little too done for my taste, but I may give that a try.

[lmartin5]

Looks great!


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[Mexico]

Oh my!!!

[3ChordTruth]

According to my growling stomach, that “sliced” pic looks like you are on to a great way to cook backstrap!

[Burntorange Bowhunter]

I smoke them at 125 for an hour. Medium rare. Melts in your mouth.

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[Mike D]

Way too done for my liking but sure looks good.

I prefer to pull mine at 125’ish internal and let rest for 30 minutes. Finishes off at just over 130.


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[DRT]

Had took at this sitting in the stand and now I'm hungry. [emoji21]

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[AntlerCollector]

Cured them Wednesday evening with Tender Quick and sugar. Then before putting them on the smoker yesterday, I washed that off, patted dry and coated with honey and coarse black pepper. They finished up at 1:00 this morning.


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What does the cure you used do for them?


Edit: I know what cute does as far as preserving the meat while cold smoking it. Does the sugar give it any tastable sweetness?

[TxMedic]

Yes sir!!

[TXhoghunter94]

This looks amazing!

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[RobinHood]

What does the cure you used do for them?


Edit: I know what cute does as far as preserving the meat while cold smoking it. Does the sugar give it any tastable sweetness?

I’m not really sure. This was my first time smoking them like this. I tried some that my fiancé’s cousin made last week and it was awesome. I told him I’ve GOT to try this and got his instructions. These turned out just as good as his. A lot of folks on here think 160° is too long, so next time I might pull sooner. But I along with everyone who’s ate some this weekend we’re quite impressed with these the way they turned out.
I taste more of the honey than the sugar, so I’m not really sure on the purpose of the sugar with the cure. I do know the cure pulls the moisture from the meat.
He puts a sugar cure on his homemade bacon and it’s out of this world, so I’m not going to question anything he does- I’ll just follow in his footsteps. [emoji1303]


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[buzzbait]

Looks good. Salt pulls all the moister out of the meat. Sugar gives it that sweet taste. I have a pork belly sitting in a cure right now. Will cold smoke next Thursday. My first time doing bacon. Send some down 806.


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[R.W.T]

Cured and smoked should have a ham like texture. To be eaten with cheese and crackers type of deal, not steak dinner if that make sense for you guys saying he over cooked it

[AntlerCollector]

I’m not really sure. This was my first time smoking them like this. I tried some that my fiancé’s cousin made last week and it was awesome. I told him I’ve GOT to try this and got his instructions. These turned out just as good as his. A lot of folks on here think 160° is too long, so next time I might pull sooner. But I along with everyone who’s ate some this weekend we’re quite impressed with these the way they turned out.
I taste more of the honey than the sugar, so I’m not really sure on the purpose of the sugar with the cure. I do know the cure pulls the moisture from the meat.
He puts a sugar cure on his homemade bacon and it’s out of this world, so I’m not going to question anything he does- I’ll just follow in his footsteps. [emoji1303]


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Solid advice!

[kruppa24]

Dang that looks gooooood!