I have some wild hog backstraps that I was thinking about putting in the smoker. But I have a concern it will be tough. Anyone ever smoked hog backstrap or venison backstrap?
Thanks!!
Smoking Question
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Kchurchill5
- Posts: 16044
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Re: Smoking Question
Maybe Shadows can answer or Queen Bea. I believe it is the tenderloin ... but, I could be wrong. I have never smoked that cut before.
Re: Smoking Question
Hiya MommaG, lucky you with those wild hog backstraps 
Smoking these will not make them tough if you cook them to a temp of 160 degrees. I usually cook them to 155 degrees and then turn off the smoker and leave the meat in there until it reaches 160 degrees.
Smoking these will not make them tough if you cook them to a temp of 160 degrees. I usually cook them to 155 degrees and then turn off the smoker and leave the meat in there until it reaches 160 degrees.
Re: Smoking Question
Bea has the right answer! Smoke @ 200 - 250 °F until the internal temp is 160 - 180°F . It is best kept on the rare side. Cherry and Apple woods are my favorite for this cut both hog and venison. Smoking unlike conventional grilling yields very tender meat.
Re: Smoking Question
I think Shadows is right about cooking it to rare or medium rare.
However, where I disagree is that temps upward of 160F are considered medium and by 180F certainly very well done. I most certainly would not cook either these meats that long.
For pork, I would suggest 145 for med rare and on venison, a little less, more like 140F. They should rise another five degrees resting outside the smoker, not in it. If you leave the meat in the smoker it will continue to cook and still add another 5 degrees while it rests.
I also disagree that conventional grilling on this cut doesn't give you tender meat. In my opinion, it is the end temperature that is important. I feel it is overcooking in this particular cut which will cause tough meat.
If this were a very large cut of meat, then smoking would excel as a cooking method, since grilling would burn the smithereens out of the exterior before the interior ever approached doneness. That is why low and slow smoking is great for big cuts of meat, but on little cuts, like tenderloins and things like boneless chicken breasts, you know, *small* things, it is really a matter of preference.
But everyone has their own idea of how to do things.
*peace*
~s
However, where I disagree is that temps upward of 160F are considered medium and by 180F certainly very well done. I most certainly would not cook either these meats that long.
For pork, I would suggest 145 for med rare and on venison, a little less, more like 140F. They should rise another five degrees resting outside the smoker, not in it. If you leave the meat in the smoker it will continue to cook and still add another 5 degrees while it rests.
I also disagree that conventional grilling on this cut doesn't give you tender meat. In my opinion, it is the end temperature that is important. I feel it is overcooking in this particular cut which will cause tough meat.
If this were a very large cut of meat, then smoking would excel as a cooking method, since grilling would burn the smithereens out of the exterior before the interior ever approached doneness. That is why low and slow smoking is great for big cuts of meat, but on little cuts, like tenderloins and things like boneless chicken breasts, you know, *small* things, it is really a matter of preference.
But everyone has their own idea of how to do things.
*peace*
~s
