Monday, May 16, 2016

Smoked venison backstrap

With every bite of wild game, memories from past hunts combine with flavors of that particular meal. There aren't too many more satisfying moments in life than combining the aspects of hunting and eating. When you make a meal that would qualify for a culinary Boone and Crockett it's worth sharing. I hope you enjoy what I consider a trophy-class dry rub recipe!

Dry rub mixture:
2 tbs paprika
2 tbs brown sugar
1 tbs chili powder
1 tbs garlic powder
1 tbs sea salt
1 tsp oregano
1 tsp crushed rosemary
1 tsp cumin
1 tsp onion powder

Apply the rub to a venison backstrap a few hours prior to smoking.

Preheat the smoker to 250 degrees.

Place the backstrap in the smoker and cook until the internal temperature reaches 130 degrees.

Remove from the smoker, wrap in foil and let it sit for 20 to 30 minutes.

Slice, smile and enjoy...

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