Good Looking Backstrap

[tikkalover]

I'm going to give it a try on sliced goose breast. ;:;boozer

 

[Jiffy]

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

 

[guywhofishes]

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.

 

[svnmag]

https://youtu.be/6FUv38ejYOQ

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Don't know why he added anything to the Dale's....

 

[SDMF]

Venison backstrap/TL seasoning:

Melted butter or light olive oil

Salt
Pepper

Full Stop

 

[CAH]

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

 

[svnmag]

A bit more involved:

https://youtu.be/REQ4Erj9jbY

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^^^^If it were me I'd mix the gravy and meat in a crockpot for a few hours.


https://youtu.be/iUAcqk3M-Vo


Sorry, on a kick:

https://youtu.be/3zKH-py97lk

 

[svnmag]

https://youtu.be/h2rfb89667U

 

[Retired-Guy]

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.

https://youtu.be/zpHZ-tvYU-Q

 

[DirtyMike]

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]

Ever try Accent instead of salt ? Most excellent !

 

[Zogman]

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.

 

[Maddog]

I found 82 seconds per side to be a tad better.

:;:smokin

 

[Retired-Guy]

Thanks for the reminder. I do have Accent and use it in some recipes. I'll have to give it a try on rubs.

Ever try Accent instead of salt ? Most excellent !

 

[johnr]

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.

 

[measure-it]

Z-man: Accent is OK, but contains MSG, which is tough for those sensitive to it.

 

[Maddog]

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]

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]

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

 

[svnmag]

https://youtu.be/eJ4IhYdv-WM