Smoked backstrap

[RobinHood]

Don’t have my smokehouse built yet, so I had to improvise. Everything went great on my smoker. Cold smoked for 4 hours, then cranked up the heat to finish them off to an IT temp of 160°.







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[RobinHood]

Cheated a little and added a smoke tube. Lol



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[kkp005]

Man that looks good

[AntlerCollector]

Then what? Slice and eat? Any pics of the backstrap sliced?

[K. Lane]

Looks tasty

[rtp]

Taste great but tough and chewy?


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[deerwatcher51]

Looks good.

[Backwoods101]

Jerky?


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[texashunter]

Looks good!

[RobinHood]

Then what? Slice and eat? Any pics of the backstrap sliced?

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[RobinHood]

Taste great but tough and chewy?


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Not at all! They turned out perfect. Has plenty moisture [emoji1303]


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[RobinHood]

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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[longhorn_cop]

Dang, man.
That looks really good.

[rtp]

Looks great. Ive always been hesitant to try that thinking it would come out tough since it was a low and slow cook. You just might have given me the courage to try a piece of backstrap this way.

[Johnny Dangerr]

I would of pulled it at 130 and let rest......