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hammerforged

What's for dinner?

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Grilled Axis backstrap with stewed potatoes and navy beans.  That is some good eatin' right there.  Need to find me a recipe for smoking backstrap - or is that not a good idea?  Insight from someone who has done that would be appreciated.

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Mmm that looks delicious Ross! That's one thing I haven't done is used a smoker. My cousin did some moose in the smoker in the winter when we were ice fishing this past year though, it was amazing.

I had 4 pieces of fried chicken and poutine for supper. Poutine is french fries topped with mozzarella cheese curds and gravy. I know you Americans don't do that dish down there. 

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Ross, that sure looks good! My kinda food, Meat and taters!

9 hours ago, Shaun_300 said:

french fries topped with mozzarella cheese curds

Thanks alot...now I'm really hungry!

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9 hours ago, Shaun_300 said:

Mmm that looks delicious Ross! That's one thing I haven't done is used a smoker. My cousin did some moose in the smoker in the winter when we were ice fishing this past year though, it was amazing.

I had 4 pieces of fried chicken and poutine for supper. Poutine is french fries topped with mozzarella cheese curds and gravy. I know you Americans don't do that dish down there. 

Had Poutine when I visited Winnipeg a few years ago, wish we did have it down here.

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Looks delicious and tender Ross.  

Have smoked many inner loins, but don't recall ever doing a whole backstrap.  Sure it would do fine if you keep a full water pan.  For the inner loins, I usually brine them and use hickory and pecan.  Low and slow at 225.  Had a many of people try the smoked inner loins that never would have guessed it was deer.  

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That's some good lookin' eats !!!!

Haven't had poutine in a few years.  Could eat a batch right now !!!

Boy and his gal are coming for supper tonight.  My mother, too, I think.  Grilling chicken 3 different ways.  Pasta salad and baked beans for sides.  Momma's gonna do a cobbler of black raspberries we picked a couple weeks ago...…………. 

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21 minutes ago, wtnhunt said:

Looks delicious and tender Ross.  

Have smoked many inner loins, but don't recall ever doing a whole backstrap.  Sure it would do fine if you keep a full water pan.  For the inner loins, I usually brine them and use hickory and pecan.  Low and slow at 225.  Had a many of people try the smoked inner loins that never would have guessed it was deer.  

What do  you put in your brine?  I've got plenty of Hickory and Pecan on site, have some Apple too.  How long do you smoke the inner loins?  I grilled this piece of backstrap for about 15 minutes each side over very hot coals - coated with Olive Oil and salted pretty good all over before going on the grill.  Came out fork tender and juicy.

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That's some delicious looking eats there.  I'm jealous.  Was just planning on a pulled pork sandwich for supper.  With it being just me most of the time I seldom make a decent meal.

Smoked game can be really good, but I've had some not so good.  I think a good brine makes a big difference.

Never had poutine, but it sounds good.

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For a long time I used cabelas maple cure/brine, but have started using a 50/50 mix of kosher salt and brown sugar.  Best as I can remember I use about a half cup of each per gallon.  Inner loins don't take long at 225, usually takes less than 2 hours they are done.  Most often when I put loins on I am cooking something else at the same time. I use the brown sugar and kosher salt brine pretty regularly for pork and poultry too. Depending on what I am using it for usually will add garlic, black pepper, sometimes chili powder and cumin, doesn't take much like a tsp or so of each.   

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