Smoked backstrap

[RobinHood]

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

Thank you [emoji1303]
That’s exactly the texture it has.
I didn’t BBQ it, I smoked it as if I woulda had a smoke house.


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[RobinHood]

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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If you need any tips, let me know. Bodette’s cousin does bacon all the time. That’s next on my list.


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[Smart]

Thank you [emoji1303]
That’s exactly the texture it has.
I didn’t BBQ it, I smoked it as if I woulda had a smoke house.


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Don't let the one uppers one up you Gabler..

This ain't no Vi-Enny sausages we talkin' 'bout!

[RobinHood]

Don't let the one uppers one up you Gabler..

This ain't no Vi-Enny sausages we talkin' 'bout!

Wonder what Vi-Enny sausages would taste like doing it this way?
Bucket list experiment [emoji16]


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[Burntorange Bowhunter]

It looks delicious. Not over cooked. It was obvious what you were trying to accomplish. You nailed it.

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[Jack12]

Looks good

[Spino~]

That looks awesome! I need to try to do a complete smoke on my next venison backstrap bbq. I did a smoke for 3hrs and then seared them in a skillet.. Turned out pretty good too..

[Spino~]

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[PassnItOn]

Looks like this warrants a try - thanks for sharing!

[gfulton]

double post

[gfulton]

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That's the way backstrap should look.

[RobinHood]

That's the way backstrap should look.

Yep, grilled or BBQed, but not cure smoked [emoji16]


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[HoustonHunter94]

That looks great. I can see where the confusion was. When I saw 160 internal temp I was like Noooo. Didn’t realize it was cured and smoked and has that ham texture. My office building gives all tenants a big box from New Braunfels Smokehouse each year for the holidays. Smoked and cured beef, pork and turkey tenderloin and it’s amazing. Looks a lot like yours. Might have to try it.


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[RobinHood]

That looks great. I can see where the confusion was. When I saw 160 internal temp I was like Noooo. Didn’t realize it was cured and smoked and has that ham texture. My office building gives all tenants a big box from New Braunfels Smokehouse each year for the holidays. Smoked and cured beef, pork and turkey tenderloin and it’s amazing. Looks a lot like yours. Might have to try it.


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Thank you sir. I think I found a new way to do backstraps from now on. I sliced it up and vacuum sealed it in small servings. Trying to make it last. Lol


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