Good Looking Backstrap



Jiffy

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Really? The reviews on it are excellent, which is one of the reasons I tried it.
 

guywhofishes

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Right? And it sounded just plain good too.

My brother in HI has been making his own jerky for >30 yrs. He was disappointed too.

Must be genetic.

Or we were both dropped in our tongues as infants.

Maybe both.
 

SDMF

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Venison backstrap/TL seasoning:

Melted butter or light olive oil

Salt
Pepper

Full Stop
 


CAH

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I might have to start cooking backstrap like this! I usually just grind it right into sausage but this looks decent!
 

Retired-Guy

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Used this recipe on a moose backstrap last night. It was delish! Just a couple of comments though. When I do it again, I will cut the amount of salt in the rub in half (1/8 cup vs 1/4 cup). Also the video says 5 minutes in a 425 degree oven to reach an internal temperature of 133 degrees. That is complete BS. It took more like 15 or 20 minutes.

 

DirtyMike

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Did some moose on the griddle this weekend. I tend to season lightly with salt and pepper then sear with butter. If you do any more than that to a backstrap, you deserve to stub your toe every day.
 


MathewsZman

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Ever try Accent instead of salt ? Most excellent !
1ace7789-b1f9-4c3a-bbe8-6180eaead1ed.3064f57f4eee961aa5223c2094f33e52.jpeg
 

Zogman

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I might have to start cooking backstrap like this! I usually just grind it right into sausage but this looks decent!

That is close to criminal.

Cut in 1 inch thick. Coat with Fry Magic. Fry in 450 degree cast iron pan with 1/8 inch oil. 83 seconds each side.
 
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johnr

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Get my weber up to 600*, put the entire strap on for 2:30 minutes each side, and then let sit for 5 minutes under foil after I remove it, cut into 3/4 inch slices and enjoy.
Season with my secret Elks 1137 club steak seasoning, and nothing else.
 


Maddog

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One step closer to the end.
Get my weber up to 600*, put the entire strap on for 2:30 minutes each side, and then let sit for 5 minutes under foil after I remove it, cut into 3/4 inch slices and enjoy.
Season with my secret Elks 1137 club steak seasoning, and nothing else.

Can you provide the recipe for the secret seasoning?
I am looking for something new.
Thanks [MENTION=395]johnr[/MENTION]
 

johnr

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Can you provide the recipe for the secret seasoning?
I am looking for something new.
Thanks @johnr
The club buys it from food service, its pretty much just a seasoned salt, must be some sugar in it too, as it gets a nice sear on it.
Put the seasoning on just before you grill, both sides.
 

Up Y'oars

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Dang it.... Reading the headline I was SURE this was going to be a photo of bikini-esque look that I could either agree with or disagree. Uggh, what a let down to open the thread and it's only about meat coming off of the smoker.....

:;:lame
 


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