Wish I Could Share This With You.
Deer back straps, injected and marinated 5 days in tender quick and brown sugar, smoked to 160°. Tastes just like Canadian bacon.
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The one time I wouldn't mind having Smell-O-Vision.
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Those and the tenderloins, WOW😛
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Wooo boyyyy doggy, boy howdy chow there boy
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I just slobberied on my tablet.
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I wish you could share it with me too
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Send it to me. I truly doubt it tastes like Canadian bacon and I'd like to set the record straight.
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That looks really tasty.... The pizza I ate for supper pales greatly to that !!!!!!!
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Your killing us!!!! Man that looks fantastic. Never had it smoked like that. Post the recipe if you can, please. Oakie
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Oakie: 30063914215067/comments/30063976771867
Your killing us!!!! Man that looks fantastic. Never had it smoked like that. Post the recipe if you can, please. Oakie
Remove the membrane off the back of the back strap. To make the brine I use one gallon of water, 8 to 9 ounces of Morton tender quick and a pound and a half dark brown sugar. Use a syringe to inject back strap, let the back strap soak in a large bowl with the brine for 4 to 5 days in the refrigerator. I smoke it using a large Webber grill using the indirect method, with maybe 15 pieces of charcoal on each side, and keep putting soaked hickory wood on top of coals to keep it smoking. Put back straps in a pan made of aluminum foil to protect from any burning. Smoke until internal temperature is 160°. Takes about an hour and a half maybe 2 hours.
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