Smoked Venison Backstrap

Smoked Venison Backstrap with just Salt, Pepper, and Garlic! A home-made garlic aioli for dipping sauce makes this my absolute favorite way to cook up my backstrap!

YouTube Instructional: https://youtu.be/gnXSRBK4SO0

Ingredients:

• Whole Venison Backstrap (can definitely use elk, but will need to cook for a much longer time)

• Kosher Salt

• Coarse Black Pepper

• Dry Garlic (granulated or powdered)

Garlic Aioli Ingredients:

• 1/2 Cup Mayo

• 1 Garlic Clove

• 1/4 Tsp Black Pepper

• 1 Tbsp Lime Juice

• 1/4 Tsp Kosher Salt

Step 1: Trim Salt the Venison

At least 6 hours in advance, trim any remaining silver skin from the backstrap, and then salt the venison with kosher salt and place uncovered in fridge

Step 2: Add Dry Rub

Coat the exterior with your dry rub

For this cook I am just using coarse black pepper and powdered garlic, but you can get creative here if you would like!

Step 3: Smoke the Venison

Preheat smoker to 180 degrees and put the backstrap on the top rack. Smoke to a temp of 115-120 degrees

Let it rest for 10-15 minutes (it will increase by 5-10 degrees, so adjust here if you want your food more well done)

Step 4: Mix up the Garlic Aioli and serve!

Simply mix up the garlic aioli ingredients, and serve as a dipping sauce!

Thinly slice up the venison and serve hot!

Enjoy!