Venison Backstraps
3 hours 15 minutesTender, flavorful smoked venison with a hint of spice.
Venison Backstraps
Tender, flavorful smoked venison with a hint of spice.
Equipment
Ingredients
- Venison Backstraps
- 2 tbsp Hardcore Camo OR Dizzy Pig Game On
- 1 Cup Cranberry Juice
- 1 Lime
- Meat Church Holy Voodoo (optional)
Instructions
- Coat backstraps generously with seasoning.
- Sweat at room temp for 1 ½ hours.
- Drain juice from sweating process.
- Coat again in seasoning.
- In gallon baggie, add meat, cranberry juice, juice of 1 lime, and 2T of seasoning.
- Place in fridge overnight.
- Smoke at 245° F for about 1 hr 45 mins (bring meat to internal temp of 135°).
- Let meat rest for 30 minutes.
- Slice meat across the grain and serve. (Add Meat Church Holy Voodoo for spice if desired.)
- Enjoy!
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