sorry, i got an unpaid leave , compliments of huntnet...glad it worked out for ya...it seems to be hard to get people to serve it real rare, glad ya went for it...it took me 4 years to figure that out when i started. did ya google butterfly cutting...its like cutting the meat in half but when you get done its one big fillet.people have a tendancy to over season as well, sometimes i jus put a dab of salt...you will be surprised.
Originally Posted by
flyinlowe
UPDATE
I smoked the loins and backstraps last night and this was the BEST venison any of us had ever had. The loins were done in about 30 minutes total, and fell apart in your mouth. The bacstraps took about an hour (I did not butterfly them) and they turned out perfect as well. They were not quite as tender as the lions (but what is) but they tasted just as good. It was really windy here last night so I had a little trouble keeping temps regulated and the burner lit. The fresh shag bark hickory made a lot of smoke. There was five of us and there was just a few pieces of the backstrap left last night. We probably ate a least a pound per person.
This was the first time I cooked and ate any venison that was rare/med rare. It was a big hit with everyone.