Smoked Venison Backstrap has been one of my favorite venison recipes for years, and with good reason. It’s very easy to make, always a crowd favorite, and can be served in multiple ways at any time of the year.
This version is a little different than your standard smoked venison loin in that it’s wet-brined before smoking. The reasoning for this wet brine is that wild venison is a lean meat, and when left out at room temperature for a couple of hours, it tends to dry out a bit.
By brining the meat before smoking (similar to homemade Canadian bacon), it not only retains more moisture but is also safer to leave out on the table for a few hours during dinner parties because the brine contains pink salt (which is optional).
This brine uses simple, flavorful ingredients and a technique similar to Canadian bacon, but with a more distinctive flavor profile. So what you get is a vibrantly red, smoky, salty, and herb-forward venison loin with a juicy, tender texture. It also pairs well with just about anything you can throw at it.
Myths About Venison Backstrap
Let’s clear up a popular misconception that was probably brought upon us by a whitetail deer hunter regarding venison backstraps (aka venison loins). They are not the “filet mignon” of a deer. The backstraps are located on the top of a deer (also elk, moose, and antelope) on either side of the spinal column.
They are not to be confused with the smaller in size “venison tenderloins”, which are the actual filet mignon or “inner loin. The tenderloins are located beneath the ribs, nestled up against the backbone. I think these two get innocently confused for one another because a large deer backstrap can sometimes resemble a beef tenderloin in terms of size.
First Things First: Trim and Brine
You want to ensure that you remove all the silver skin from the surface of the backstrap before brining and smoking. Leaving the silver skin on the meat will rob you of some of the smoky goodness, as it blocks it. This form of connective tissue is also very tough, and you surely do not want to eat this, or you’ll be chewing until your jaw hurts. Although you could save it for your stock pot if you’re motivated enough. Silver skin does add great body to homemade venison stock.
When it comes to brining, this recipe uses an optional ingredient called pink curing salt, also known as TCM, Instacure #1, and Prague Powder 1. It is there for three main reasons: to add color, to add a little tanginess to the flavor profile, and to help prevent foodborne illnesses, which have a very small chance of occurring because we’re smoking at a relatively low temperature. I’ve made this recipe numerous times without the addition of pink salt, and I thoroughly enjoy it with and without it. If you’re not worried about foodborne illnesses, then you could reduce the pink salt quantity to 2 teaspoons or leave it out altogether.
How Long to Smoke Venison Backstrap?
The best way (and my favorite way) to smoke venison loins is low and slow, using an indirect heat source. By smoking the deer backstraps between 190 and 200 degrees F, you can achieve an even internal temperature throughout the meat, making it less prone to drying out. The riskiest thing you can do here, in my opinion, is to smoke the meat over high heat.
Besides cooking at a low temperature, the easiest way to ensure that you don’t overcook the meat is to check the internal temperature with an instant-read digital thermometer. Trust me, if you nail the temperature, it will be one of the best things that you put in your mouth, you just need to be patient.
Internal Temperature
As noted in the recipe, I don’t recommend cooking venison loins above an internal temperature of 135 degrees F. The meat is very lean and contains very little fat, so it will become dry and chewy if overcooked. Whether you decide to cook it below or above this recommended internal temperature ultimately depends on your personal preferences.
Serving Suggestions
The smoked loins are best served sliced thinly across the grain, no more than 1/4 inch thick. While you could serve this meat hot, it is best served at room temperature or slightly warm.
Sauces that pair well are various mustards, hollandaise, bearnaise, horseradish cream sauce, and mayonnaise-based sauces such as Alabama white sauce. You can even throw them on a crispy cracker topped off with your favorite slice of cheese (I won’t tell anybody).
More Wild Game Recipes
If you make this easy smoked backstrap recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Smoked Venison Backstrap
Ingredients
For the Venison
- 1 Venison Backstrap (Silver skin removed)
For the Brine
- 1 gallon water
- 1 1/2 cups kosher salt
- 1 cup sugar
- 2 tablespoons plus 2 teaspoons (42 grams pink curing salt)
- 1 teaspoon juniper berries, crushed
- 1 bunch fresh sage
- 1 bunch fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 garlic cloves, crushed
- ground black pepper, freshly ground is best if you have it
For Smoking
- Wood Chips or Pellets (hickory, oak, pecan or fruit woods are good options)
Instructions
- Trim and remove any silver skin from the meat.
- Make the brine. In a large pot add all of the ingredients except the venison loin and black pepper.
- Bring the mixture to a simmer and stir until the salt and sugar have completely dissolved.
- Place the brine in the refrigerator until it has thoroughly chilled.
- Add the venison loin to the brine. Place a plate on top of the meat if needed to keep it fully submerged. Refrigerate for 24 to 48 hours.
- Remove the loin from the brine and rinse it under cold water. Dry the loin off with paper towels until no moisture appears on the surface of the meat.
- Lightly dust the loin with a little ground black pepper. Place the loin on a wire rack that is sitting over a baking tray. Place the tray in the refrigerator uncovered for 12 to 24 hours. This allows for the brine to evenly distribute throughout the meat and for it to develop a tacky surface for the smoke to better adhere.
- The next day place the meat on your smoker’s grill grates and smoke the deer loin at 200 degrees F. Smoke until you reach your preferred internal temperature by checking it with a good meat thermometer. Again, I recommend cooking to around a 135-degree internal temperature.
- Let the loin rest at room temperature between 20 and 30 minutes before slicing thinly across the grain. If stored properly It will keep in the refrigerator for about 7 days.
NOTES
- Trim all the silver skin off first. Smoke does not penetrate silver skin well, and it also leaves you with a tougher bite.
- Chill the brine completely. Simmer the brine only until the salt and sugar dissolve, then refrigerate it before adding the backstrap. Keep the loin fully submerged and brine it for 24 to 48 hours.
- Dry it overnight before smoking. After brining, rinse the loin, dry it very well, dust it lightly with black pepper, and refrigerate it uncovered on a rack for 12 to 24 hours. That step helps the brine even out and gives the surface a tacky finish that takes smoke better.
- Smoke it low and steady. Cook at about 200 F over indirect heat and use a meat thermometer instead of guessing. The post recommends keeping the temperature between about 190 and 200 F for the cleanest results.
- Do not cook past 135 F. Venison loin gets dry and chewy above that point, so pull it at your preferred doneness and keep it in the rare to medium-rare range for the best texture.
- Rest before slicing thin. Let it rest at room temperature for 20 to 30 minutes, then slice it thinly across the grain, no thicker than about 1/4 inch.
- Keep leftovers refrigerated. Stored properly, it keeps in the refrigerator for about 7 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
