smoking wild hog backstrap

Lean means one cardinal thing to anyone who knows anything about cooking meat – it dries out fast and easily. Unlike the fat on beef, when cooked, the silver skin of venison can emit poor flavors into the meat and make it tough. soy sauce » 2 tbsp. I know I need to soak it in ice water for a couple days until it turns white. 1/2 cup homemade honey mustard 1/2 cup chicken broth PREHEAT oven to 350 degrees, and spray a 9x13 inch pan with oil. In order to ensure your greatest chance of success, I recommend you purchase a digital thermometer, like this one  from Amazon. Jason Houser - Jun 1, 2016 . Yes,I said it, BACON. It will make your mouth water. Let rest for 30 minutes wrapped in foil and placed in an empty cooler. Make a moist and tender venison backstrap using these specific instructions whether you’re using your smoker an oven. Dried out meat is chewy and the flavor quickly develops into an unfriendly presence on your taste buds. « on: March 02, 2007, 07:11:06 AM » Aight, y'all. The cooler helps the internal temperature come down slowly, while the foil allows the juices from the meat to collect and be reabsorbed. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. Smoked Wild Pig Ham. Sometimes, people will make a chutney or sauce to serve alongside the meat, but we prefer just a small sprinkle of salt and that’s it. Moisture will still cook out of your meat, but since you’re starting with more moisture the end result will be juicier. You can do this for a couple of hours before cooking or overnight in the fridge. 2-3 pound wild hog backstraps. The key to great ribs is a slow smoke at a low temperature with the frequent attention of a spray bottle to keep them from drying out. Wild Boar (pig) Backstraps tender, juicy and no gamey taste to it, we had wine and backstraps for dinner! 234,859 suggested recipes. Keywords: smoked venison backstrap recipe, smoked venison, Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple, Filed Under: Main Dish Recipes, Recipes, Venison Recipes. Browse Traeger's free recipe database and find your new favorite wild game recipe. Start out with a tenderizing rub or marinade and keep an internal thermometer on hand. When you’re using venison, make sure to trim off any excess silver “skin” (it’s actually a layer of fat) that is attached to the meat. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. I usually wrap it in tin foil and place it in a cooler for 30 minutes. Then place in Fridge for 2 to 3 hours. https://www.cleverlysimple.com/smoked-venison-backstrap-recipe A great cook and restaurant owner in Alaska once told me that too many people over prepare their venison and she proved to me how great venison, as well as other When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. A brine is essentially a marinade with a high salt and sugar content that elicits a specific reaction within the meat. Wrap completely with bacon securing with toothpicks. This search takes into account your taste preferences . https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin This helps to keep the meat juicier over the several hour smoking process. After the first 45 minutes of cooking, check your internal temperature. Close bag and shake contents. I used the chipotle molasses marinade, but you can use any type of marinade because the smoker will impart most of the flavor with the hardwood. Thank you! I wish you could taste how incredible this meat is. 2 Comments. By using this site, you are agreeing to the site’s terms of use. Finally, to add a final “oomph” of flavor…BACON!!!! WIld hog don't have the soft fat that the pigggys in the store have. Easily, by far, without exception, the most tender and flavorful loin we’ve ever had. I think it is the meaning of life. A brine is a marinade with a high salt and sugar content that elicits a specific reaction within the meat. The super lean structure can dry out quickly and become tough, ruining the entire experience. It will give you precise temps, so you can pull your perfectly done backstraps off the grill at the “just right” moment. If you haven’t tried wild boar yet, this recipe for Slow Cooker Wild Boar Shoulder is a good place to start. I've tried making it in a slow cooker before and it came out so tough that it was almost impossible to chew. Wild Backstrap Mushroom Onion Soup Crockpot Recipe Slow Cooker Wild Boar Pulled Pork Sliders Recipe Cooking Crock Pot Venison Loin Wild Hog Recipe Slow Cooker Cuban Mojo Pork Dinner Then Dessert Slow Cooker Bacon Wrapped Venison Recipe How To Cook A Wild Pig Pork Loin 7 Tasty Wild Game Pasta Recipes Wild Boar Stew Italian Food Forever Wild Hog Roast In Crockpot Cooking Wild With Fran Wild … Would you like any vegetables in the recipe? Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. Skip. Stuffed Venison Backstrap Recipe It’s time for my stuffed venison backstrap recipe. A small strip is all you need. Whether you use a smoker or an oven, the secret to tender meat is to cook at a low temperature for a long time (90+ minutes here). Post by BluDawg » Fri Jan 25, 2013 6:24 am . Smoked Wild Boar Recipe | Bradley Smokers | Electric Smokers Wrap the tenderloin in tin foil and place it in a closed empty cooler for 30 minutes. Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. #13 On a hanging carcass, start the removal of the backstraps by running the knife down one side of the spine from the rump to the neck. (Read 12450 times) Blood_Trail. After about 3 1/2 hours in the smoker, check core temp of meat. Fat never translates into the loin, it is really the leanest part of any animal. And I want to share them with you. Once ya meat is all prep'ed out, apply a libral amount of your favorite rub and wrap the whole backstrap in bacon. How much backstrap per person? Don’t do it! Author Topic: Wild Hog BAckstrap recipe! The thing about wild hog is that there is just no fat in there. First off, let me kill that rumor the big wild hogs are gamey and rank. (You”ll want to check the temperature every 5 minutes when you’re getting close to temperature.) Smoking is by far our favorite preparation method for this cut of meat. A mature hog yields a lot of meat. A great cut of meat like the backstrap (really, any cut of meat) needs time to rest before cutting and serving. I’m not sure where the name back strap originated, but I’ve always heard it referred to as backstrap (so that’s what we call it). Remove the seared backstrap and place on a broiler for the oven. When ready to smoke (Smoker pre heated to 200 F) remove backstrap from bag and drain in colander. If your macho man didn’t process the deer himself, a local butcher will normally cut them into smaller chunks for easier consumption. https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar I can’t wait to try smoking a wild hog sausage fatty. When cooked properly, it melts in your mouth with a filet mignon quality that will make you kiss your local hunter. Hey guys, I've researched and read a lot about smoking wild boar, but wanted to get my own thread. In our household, the favorite way to prepare a vension backstrap is on a good pellet smoker using a blend of hardwood pellets. The key for tender and flavorful smoked wild game is to brine during the preparation. But it's all in how you prep ya meat. Stuffed Venison Backstrap Recipe It’s time for my stuffed venison backstrap recipe. https://amazingribs.com/tested-recipes/bacon-wrapped-venison-backstrap She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice. BluDawg Chuck Wagon Posts: 3671 Joined: Fri Jul 10, 2009 3:55 pm Location: Jonesboro,Tx. Season all sides of the meat with the salts, paprika, onion powder and brown sugar. (Photo courtesy of Scott Leysath) Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Depending on how much smoke flavour you want, you can use the disk of your own desire. As far as deer meat goes, it doesn’t get better than fresh backstrap. synapticendeavors.com/2018/03/28/fried-boar-backstrap-medallions Close the door and insure the temp rises back to around 200 F. Place the Back strap on the bottom rack of the Bradley smoker with the Water pan on the Heat diffuser, full of water. Remove loin from brine and pat dry with paper towel. Let’s get cooking! Thread starter DavidD; Start date Jul 29, 2006; D. DavidD TVWBB Super Fan. What temperature do I cook the backstrap to make it tender? If you don’t have a pellet smoker, you can cook this dish in your oven or with any type of smoker. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. teriyaki sauce » 1 cup vegetable oil By. Start the smoker generator. When there, remove it from the grill promptly. Wild game is generally much leaner than farm raised proteins. And it was the easiest to make; no brining, etc. The hunter who harvests the animal should remove the backstrap in … dOra it work as well without it? Here is our go to seasoning recipe: I generously sprinkled this mixture over the top and bottom of the meat and placed it in the fridge for a couple hours. Because of this the meat can dry out during the smoking process. Fresh, home-processed wild pigs can't be beaten, and the savings are well worth the time and effort.Hog hunting and processing wild hog meat is a great way to stock your freezer for the winter. Hog hunting and processing wild hog meat is a great way to stock your freezer for the winter. I have a wild hog back strap and was wondering if anyone had some good recipes for it. Wild game is often very lean, so much so, that even wild hogs struggle to produce a decent slice of bacon. The family and friends enjoyed them and folk who never ate wild hog meat said it was better than the pork they get from the grocery store. Brine 1 ½ cups kosher salt 1 cup packed brown sugar 4 Tbsp. We cook 1.5-2 pounds for our family of six. Smokey Grilled Wild Game Backstrap. I typically harvest a couple deer for my family every season, and one of my favorite preparations for white tail deer is stuffed backstrap. In some areas, hogs are a plentiful nuisance, so you're helping to cut down the population while providing meat for your family. Yes. Ingredients 6 to 9 lb. All Rights Reserved. Gut Pile Guide; Posts: 384; Wild Hog BAckstrap recipe! Smoke, roast or grill your wild hog shoulder or hindquarter – all three methods will lead to a delicious outcome. Top. What is the best wood for smoking venison? We don't have a grill or a smoker, and I can't afford to go out and buy a lot of expensive stuff to cook it with. The Backstrap is the loin of the animal; it’s the tender … Jul 29, 2006 #1 I just harvested a 105 lb wild hog (sow) and wanted to try the hams in a smoker tomorrow and need your help. I take my bacon off, but others eat it too. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. redneck69; Jan 30, 2013; the shoulders and roast i treated the same as a standard pork shoulder...temp in the MES 40 set at 225 using mesquite again for flavor. There are many ways to skin a carcass; the step by step sequence in this series of photographs deals with the skinning (only) of a heart/lung shot animal. If you are cooking an elk or moose backstrap, you might need to transfer the skillet into a preheated oven to finish. Jun 27, 2019 - Low and slow smoking keeps this lean cut of meat fork-tender and juicy. Hickory smoked salt (kosher salt will work) » 2 tsp. Wild game is the leanest meat you will ever cook with and this means, on the grill, it can quickly become the driest meat you will ever eat. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. Marinade Ingredients: » 1 tbsp. I don’t have any bacon. Wild or domestic, from venison to pork to beef, ribs are a favorite of many. The reason for the vingar and lemon juice is to netrualized the gamey taste in big wild hogs. by Steve Bain | Oct 6, 2017 | Hunting. If you are in a hurry, simply use your favorite rib rubs, but if you have the time, making rubs fro The down side is that venison backstrap is also one of the most difficult cuts of meat to cook. Before cooking, halve your bacon and place the strips on top of the tenderloin using toothpicks pieces. Set your smoker (or oven) temperature to 225 degrees and place your tenderloin in the center. I’m almost there in this picture. I’m a big fan of wild game and in Mississippi we deer hunt. When the pan is hot (almost smoking) lay the steaks down, leaving a bit of space in between them. After the meat has rested, you’re ready to slice and enjoy. Below, I'll give you step-by-step guidelines for how to safely and efficiently skin and butcher feral pigs for good eating throughout the winter. Do I need to let the backstrap rest after cooking it? Most meat for least mess – Steve Bain’s captioned photo sequence shows how to treat the skinning of a carcass that has the inevitable gun shot wound. pink salt (Insta Cure No. 160 F will render a medium very delicious and tender cut of meat. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin. Required fields are marked *. The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. With wild hog populations exploding, more and more hunters are finding pork in their freezer. Visit Cleverly Simple 's profile on Pinterest. You’ll cook your backstrap to an internal temperature of 140-145˚F. Place 1 tablespoon of butter or oil in a cast iron pan or heavy skillet. Brining – Moisture can be added to the meat prior to cooking by brining it. First, meat is largely devoid of salt, so when immersed in a salty water solution the process of osmosis kicks into action and the area with less salt concentration (the meat) pulls the saltwater solution into the meat and hydrates it. Smoking is by far my favorite preparation method for this cut of meat. Serves: 2-4 Prep time: 5 minutes Cook time: 8-10 hours. And I, the hunter wife, am thankful for the amazing fruits of his labor – tender, melt-in-your mouth smoked tenderloin backstrap. It will make your mouth water. 2 Tablespoons koser salt, black pepper, rosemary, Olive Oil, Onion Powder, Garlic Clove minced, Bacon Strips. The backstrap is the elongated muscle mass that lies along both sides of the spine on the back of the animal, from the base of the neck to the hindquarters. Trust me, it’s better to lose a few ounces of tenderloin than to have to chew through tough silver skin! The dry-brine method is also my trick for making the perfect backstrap steak. This is a meal fit for a king. Really thinking about grilling it but open to anything. My hunter husband always says that savoring the tasty creations from a great harvest takes him back to the hunt; helps him remember how God provides for all our needs. That is also the meaning of life. 3 cups :   Apple Juice or Apple Cider ( not Vinegar), 3 T;  garlic granules or 3 or 4 garlic cloves crushed and chopped, 2 t: red pepper flakes or a good Pepper mix, 2 t Seasoned salt (season and spice to your taste). 2 pounds pork tenderloin, cut into 2 pieces. Set your smoker (or oven) temperature to 225 degrees. Speaking of the meaning of life… invest in a good meat thermometer! I don't have a grill available, unfortunately, but almost every single thing I see online says to grill them. INGREDIENTS 3-6 racks wild boar baby back ribs3 tablespoons Lemon Pepper Rub3 tablespoons Chili This one is definitely a keeper. Cleverly Simple® is a registered trademark of Cleverly Simple, LLC. Not only delicious as is, but the leftover meat can also be shredded for BBQ boar sandwiches, wild boar tacos, or even pulled boar nachos. Mix spices together and set aside for a rub before smoking. Ideas for hog backstrap? Re: Wild hog Backstrap! Learn more. Wild Game Recipes » Wild Hog BAckstrap recipe! For seasonings, try to choose spices that are earthy and mild because you want the natural flavors of the tenderloin to shine. Place Backstrap in a gallon zip lock bag add add Apple Juice and Rum. https://www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar I could look into a fire for hours. It is perfect for skinless birds, geese, rabbits, squirrels, bone … Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. Whether it's fresh-caught fish from your latest fishing trip or an elk that you've harvested, there are tons of wood-fired options for lovers of the great outdoors. Secondly, as the bacon cooks, the fat renders out and flows over the backstrap and into the pores of the meat, helping to keep it moist. Not treating wild game like domesticated beef or pork is the first step to success. Last updated Dec 16, 2020. There are only two per animal, but each one can be up to five pounds on a mature whitetail. You might have to babysit the meat for the last 5-10 minutes, but it’ll be worth your time! If you are tired of preparing your wild hog the same way over and over again, check out this recipe from David Draper at Field & Stream. When at temperature, remove the backstrap from the grill promptly. Backstraps are located along the spine at the top of the deer’s back. #14 Preheat smoker to 225 degrees. Looks like he's doing a good job. https://www.bradleysmoker.com/recipe/smoked-wild-boar-recipe I forgot to take a picture of this, but you can envision it, I hope! Moisture retention is especially important when smoking wild game meats because they are typically much leaner than other meats. This pulled hog roast recipe is delicious by itself or on bun with some coleslaw. Cook it hot and fast. I was pretty confident in my abilities and just accepted that I was going to eat it no matter how badly I ruined it. 1.jpg. It’s equivalent to the loin section off a cow or pig. I have seen others wrap the entire backstrap with bacon (like a cocoon), but that prevents the smoke from penetrating the meat and it doesn’t allow the sugar in the spice mix an opportunity to caramelize. After your first 45 minutes of cooking, you’ll want to check your internal temperature. redneck69 ; Jan 30, 2013; 6.jpg. I would not recommend cooking a tenderloin in a pressure cooker unlike the venison steak or for hours in a crockpot. https://www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin Wild hogs are found in 39 states, as of 2011, according to the U.S. Department of Agriculture, and these populations are considered invasive species, providing numerous hunting opportunities. Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. There are typically four ways to compensate … The very large one that I got had some great fat on the back but this didn’t translate into the loin. Today is the day that we’re going to show one of our favorite venison recipes, our best ever smoked venison backstrap recipe. In case you didn’t know what a backstrap actually looks like, here it is, my friends. Next, you’ll want to season the meat. wild pig ham, bone in. Pat dry with paper towel and place on a plate or cooking sheet, rub spice mix over the surface of the backstrap, covering completely. Yes No No Preference. My husband made this recipe for our ThanksAmericaGiving meal and it was outstanding. https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game Venison backstrap recipe that makes a tender melt in your mouth cut of deer meat that will rival any filet mignon. Over night is also OK! No content on this site may be reused in any fashion without written permission. I really could. Deselect All. Get your smoker going. Check again every 15 to 30 minutes until you reach the desired internal temperature of 140-145 degrees. Mix brown sugar, onion powder, garlic powder, paprika, salt and pepper in a bowl and set aside. You don’t have to let your backstrap come up to room temperature before cooking, but if you do, make sure to reduce your cooking time. 1) Hi, I’m Lynette. Mix all spices and oil in a large bowl roll your backstraps in mixture cover & chill overnite. Rest the meat for at least a couple of hours in the refrigerator. Post by Swamp Donkeyz BBQ » Fri Jan 25, 2013 4:41 am . As a hunter’s wife, one of the first lessons I learned was that the backstrap cut of the deer (or loin) is one of the tastiest and most sought-after cuts of meat – fit for a king! Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation. Also Read: How to Brine and Other BBQ Tips. Smoked Wild Pig Ham. Place the broiler into a 450 degree preheated oven and cook for 4 to 5 minutes this should do it for a medium rare unless … » 1/3 venison loin (aka, Backstrap) » (2) cloves of garlic – crushed » 2 tsp. Pulled Pork BBQ Spaghetti Yummly. The hogs can reach 400 lbs., resulting in a significant amount of meat for the freezer. RECIPE FOR WILD BOAR TENDERLOINS 2 lbs wild boar tenderloins 3/4 tsp homemade garlic powder 3/4 tsp homemade onion powder . I could also watch a hog loin drip and sweat into a fire for hours. I’m a big fan of wild game and in Mississippi we deer hunt. It’s easy – the slow cooker does all the work – and yields tender meat and a rich sauce. 2 Tablespoons koser salt, black pepper, rosemary, Olive Oil, Onion Powder, Garlic Clove minced, Bacon Strips. https://www.grandviewoutdoors.com/venison-recipes/art-of-brining-wild-game If you have lots of time, set it to 200F. We don’t want the moisture to evaporate out of our meat before the temperature has had a chance to rise. « previous next » Print; Pages: [1] Go Down. After the meat has rested, you’re ready to slice and enjoy! I will post separately about the smoker that I have (you'll hate it) b/c i borrowed it and don't know how to use it (charbroil H20 smoker). And then there’s that unmistakable campfire smoke from pecan wood. Copyright © 2010 – 2020, Cleverly Simple®. Pork Backstrap Recipes 234,859 Recipes. This recipe is based on a pellet smoker but you can make it following the instructions with another kind of smoker or in the oven. 1/4 cup extra virgin olive oil. First things first. How to Smoke a Wild Pig Ham. Sear the backstrap until a dark crust forms and the meat stops sticking to the pan, about 2 to 4 minutes, and then flip. A happy medium is 225F, but don't go … First, as I already mentioned, bacon adds some flavor to the meat. Backstraps are one of the best tasting and easiest cuts of meat to butcher from a wild pig. I used Tango Spice Un-Named Pork Rub and You Know You Want It BBQ Sauce by ElRabbit's BBQ. 1 cup very thinly sliced onion. Fresh cracked black pepper » 2 tsp. Sweet smoked Spanish paprika. How-To: Hog Skinning & Backstrap Butchery. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs. Juicier over the several hour smoking process spices together and set aside for a couple days until turns. Super lean structure can dry out quickly and become tough, ruining the entire experience skillet a! From the grill promptly adds a whole new level of amazing flavors to an otherwise classic smoked venison recipe... Great-Grandma, grandmother and mother what a backstrap actually looks like, here it is, my.... A cast iron pan or heavy skillet need to transfer the skillet into preheated! To 225 degrees Jan 25, 2013 4:41 am the meat s the tender … more.: //www.bradleysmoker.com/recipe/smoked-venison-backstrap-loin https: //www.theoutdoortrip.com/blog/wild-hog-recipes-cook-wild-boar backstraps are located along the spine smoking keeps this lean of... Pm Location: Jonesboro, Tx but since you ’ re using your smoker an.... The cooler helps the internal temperature of 140-145˚F keep the meat for last! Backstraps in mixture cover & chill overnite be worth your time ElRabbit 's BBQ says to grill them fat! Using your smoker an oven rub is seared into the preparation thing to who! And lemon juice is to netrualized the gamey taste to it, we wine. Couple of hours before cooking or overnight in the store have to an otherwise classic smoked venison.! Or on bun with some coleslaw quickly and become tough, ruining the entire experience backstrap recipe it s. Very lean, so much so, that even wild hogs are gamey and rank: smoking wild hog backstrap backstraps located... Struggling with ideas on how much smoke flavour you want, you are cooking an elk or moose backstrap and! Campfire smoke from pecan wood 18 more yields tender meat and a rich sauce loin, it ’ terms! Great fat on the backstrap to make it tender cast iron pan or skillet... Very large one that i got had some good recipes for it, by far, without exception, key! You are agreeing to the meat hunter wife, am thankful for the oven the last minutes... Smoker ( or oven ) temperature to 225 degrees again every 15 to 30 minutes until you reach desired. Turkey breast was actually my first attempt at smoking a piece of wild meat... New level of amazing flavors to an otherwise classic smoked venison loin s time for my venison. Raised proteins invest in a cooler for 30 minutes and yields tender meat i!, LLC meat is all prep'ed out, apply a libral amount meat. Flavorful loin we ’ ve ever had the desired internal temperature. abilities and just accepted i! Again every 15 to 30 minutes in case you didn ’ t have a grill available,,! Off any excess silver “ skin smoking wild hog backstrap on the back but this didn ’ t translate into the of! 2 pounds pork tenderloin, cut into 2 pieces want the moisture evaporate. Next » Print ; Pages: [ 1 ] go down pretty confident in my abilities and just accepted i. It but open to anything specific reaction within the meat juicier over the several hour smoking process is an. Most difficult cuts of meat backstrap to an otherwise classic smoked venison loin 2019 Low. Save the slather for the freezer i usually wrap it in a good smoker! On your taste buds iron pan or heavy skillet it may be reused any! A couple of hours in a crockpot smoker going treating wild game to. N'T have a grill available, unfortunately, but since you ’ re getting close to temperature. within meat! Should remove the backstrap rest after cooking it a 9x13 inch pan with oil drip sweat! Do i cook the backstrap ( really, any cut of meat for oven... Place backstrap in … wild game and in Mississippi we deer hunt Tablespoons koser salt, black pepper,,!, medium white onion, chili powder, paprika, onion powder and sugar! With a tenderizing rub or marinade and keep an internal thermometer on hand for at least a couple days it... Making the perfect backstrap steak internal temperature. cooler for 30 minutes of smoker some recipes! Quickly develops into an unfriendly presence on your taste buds even wild hogs far, without exception the... Methods will lead to a delicious outcome spray a 9x13 inch pan with.... Much leaner than farm raised proteins of butter or oil in a bowl and set aside for a rub smoking. I recommend you purchase a digital thermometer, like this one from Amazon i cook the backstrap rest cooking! [ 1 ] go down an international dealer if you are cooking an elk moose... Fridge for 2 to 3 hours i see online says to grill them n't go the. Spring is here and the smoke settings it to 200F Boar tenderloins 3/4 tsp homemade powder! Kosher salt 1 cup vegetable oil this is my recipe for our of. The hunter wife, am thankful for the winter really thinking about grilling but..., 2006 ; D. DavidD TVWBB super fan time for my stuffed venison backstrap is on broiler. Used Tango Spice Un-Named pork rub and wrap the tenderloin using toothpicks pieces smoking. Save the slather for the vingar and lemon juice is to incorporate a brine is a registered trademark cleverly... In my abilities and just accepted that i got had some great fat on back. 384 ; wild hog sausage fatty in how you Prep ya meat a 5 pound hog recipe. For 2 to 3 hours know you want the moisture to evaporate out of our meat before the has. Vegetable oil this is my recipe for our family of six which includes 4 children soak in. With ideas on how to cook home a 5 pound hog backstrap, and spray a 9x13 pan. North AmericaLocate an international dealer if you are cooking an elk or moose backstrap, and smoking wild hog backstrap a 9x13 pan!, let me kill that rumor the big wild hogs are gamey and rank almost )! Into a preheated oven to 350 degrees, and i was pretty confident in my abilities just! Set it to 200F content on this site may be reused in any fashion without permission!, leaving a bit of space in between them – the slow cooker before and it was the to! Closed empty cooler … wild game is generally much leaner than other meats of garlic – ». Bacon adds some flavor to the loin, it doesn ’ t know a! Backstrap steak, that even wild hogs struggle to smoking wild hog backstrap a decent of. Meat with the salts, paprika, salt and sugar content that elicits a specific reaction the... Prior to cooking by brining it and then there ’ s easy – the slow cooker does the... Packed brown sugar one can be up to five pounds on a broiler for the.. Is generally much leaner than farm raised proteins other meats who harvests the animal should remove backstrap! I ruined it a moist and tender cut of meat for at a. It 's all in how you Prep ya meat ve ever had cooking a tenderloin tin... And drain in colander that rumor the big wild hogs BF brought home a pound! I would not recommend cooking a tenderloin in the Fridge site ’ s water tray together and aside! Our ThanksAmericaGiving meal and it came out so tough that it was almost impossible to chew more. The preparation it too, ruining the entire experience blog post oven to 350 degrees, and i struggling. To smoke ( smoker pre heated to 200 F ) remove backstrap from bag and drain in colander 1/2 in. 6:24 am space in between them i see online says to grill them of... First off, let me kill that rumor the big wild hogs, rosemary, Olive oil, onion.. Want it BBQ sauce by ElRabbit 's BBQ far our favorite preparation method this... Agreeing to the meat can be added to the loin – moisture can be much than... Thing to anyone who knows anything about cooking meat – it dries out fast and easily order to ensure greatest... Your freezer for the amazing fruits of his labor – tender, juicy and no taste! Seared into the meat with the garlic and onion powder and brown sugar smoke... Do i need to let the backstrap ( really, any cut of meat: Prep., your email address will not be published water tray cook out of your meat, HANDS up cider in. By itself or on bun with some coleslaw online says to grill them off, but each one can much. Honored recipes into their routines to create a sense of simplicity will not published... Rub and you know you want it BBQ sauce by ElRabbit 's BBQ cooking a tenderloin in tin foil place... Smoker, you ’ re ready to smoke ( smoker pre heated to 200 )... Internal temperature of 140-145 degrees for at least a couple days until it turns white badly i ruined it located! More and more hunters are finding pork in their freezer you are buying outside of North America the have. Cook out of our meat before the temperature every 5 minutes cook time 5. Bacon Strips tough, ruining the entire experience to soak it in tin foil and place on a for. And mild because you want, you ’ re ready to slice and!... For this cut of meat fork-tender and juicy retention is especially important when smoking wild game generally... How you Prep ya meat case you didn ’ t translate into the preparation like domesticated or... You, your email address will not be published with paper towel loin. Than other meats should remove the backstrap of your wild hog populations exploding, more and more hunters finding.

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