Bear Backstrap Recipe?

[Couzer]

I am getting ready to smoke a Bear Backstrap here in a few hours and was wondering if anyone had ideas of a good recipe whether it was for elk, deer, or anything else. I have done some looking around and found that when the internal meat hits 160 degrees for 5 minutes (to kill trichinosis if present) its done. I'm planning on smoking it at 225 degrees, but I do have higher settings and one lower one at 185 degrees.

 

I did prep the backstrap in a sweet BBQ rub in a food saver bag last week, then had set it in the freezer for 5 days. I took it out of the freezer to unthaw yesterday morning and now it is ready.

 

Questions-

 

Do in need a brine? Brown sugar? any other spices? turning it over every so often?

 

Thanks

[4Falls]

Dang your making me hungry.

[Will K]

Dang that sounds good. Killing me....

[Couzer]

Ok not a lot of info out there on Bear Backstraps, but found a lot on deer. The meat is pretty lean so I wrapped it with Bacon, can't go wrong there? Probably have way to many tooth picks, oh well.

 

[Couzer]

Well all I can say is wow, tasted amazing! I could definitely taste the hickory smoke along with the bacon juices that had penetrated the meat. I ended up cooking the meat to 165 degrees for at least 60 seconds just to be on the safe side. I now have lunch meat for my sandwiches for a few days if it last that long.

 

[cosninocanines]

And the verdict is.............

[Couzer]

Amazing! Defiantly love the meat! Different than elk and deer, the backstrap held a lot of moisture and was not dry at all.

[CouesWhitetail]

Wow, looks great!

[CouesPursuit]

Very nice thanks for sharing!