If youre using a smoker you can set the steaks directly on the grilling rack. Allow the backstrap to rest for 10 minutes and.
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Tenderloins are the two strips of.
. Cook until internal temperature reaches 130 degrees or your desired doneness. For the record backstrap refers to a length of loin on the back of a deer elk moose etc. Youll need that to achieve a good crust when you go to sear it at the end.
This allows airflow and keeps the exterior dry. Never try this on a butterflied backstrap steak or cutlet because theyre too thin and will quickly overcook. The bacon should be brown on the outside.
Just remember the acid in the marinade dont do this with the enzyme-based marinades usually red wine is just protecting the meat from spoilage not actually tenderizing it. Insert an oven-safe thermometer in the meat at the. This means backstrap medallions from large deer elk or moose all leg steaks flank steak cubes for kebabs and so on.
Or go the sauerbraten route and marinate a large roast for a week or more. Place each backstrap on a wire cooling rack and set on the smoker. Its the ribeye in beef and loin in pork.
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