Elevate your cooking game with an irresistible smoked elk backstrap recipe. Impress your guests with this delicious and unique dish.
Course
Main Course
Prep Time20minutes
Cook Time2hours
Servings4
Ingredients
1elk backstrapapproximately 2 pounds (900g)
2tablespoonskosher salt
1tablespoonground black pepper
1tablespoongarlic powder
1teaspoononion powder
1/2teaspoonsmoked paprika
1/4teaspooncayenne pepperoptional
Fruitwood chipsapple or cherry for smoking
Cooking oil for seasoning
Instructions
Prep Your Elk
Begin by placing your elk backstrap on a clean cutting board. Check for any remaining silver skin or excess fat and trim it off using a sharp knife. You want that lean meat to shine.
In a small mixing bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Mix them well to create your spice rub.
Drizzle some cooking oil over the elk backstrap, spreading it evenly to ensure the spices adhere properly.
Generously sprinkle the spice rub over the elk backstrap. Don't be shy! Rub it in with your hands, giving your backstrap a nice, flavorful massage. Make sure every inch is coated.
Fire Up the Smoker
Fire up your smoker, aiming for a temperature of around 225°F (107°C). If you're using a charcoal smoker, light the charcoal and allow it to ash over. If you have an electric smoker, preheat it according to the manufacturer's instructions.
While your smoker is heating up, soak the fruitwood chips in water for about 30 minutes to create a nice, steady smoke.
Smokin' Time
Once your smoker is at the right temperature and the wood chips are ready, it's time to get smokin'! Place the soaked wood chips onto the coals or in the designated tray for electric smokers.
Carefully place your seasoned elk backstrap directly on the smoker grates. Close the smoker lid and let the magic happen!
Maintain the smoker temperature at 225°F (107°C) throughout cooking. Adjust the vents or settings as needed to keep it steady.
Monitor and Baste
During smoking, keep an eye on your elk backstrap's internal temperature. You're aiming for medium-rare, which is around 135-140°F (57-60°C). Insert a meat thermometer into the thickest part of the backstrap to check.
Baste the meat occasionally with any juices that accumulate on the smoker grates to keep it juicy and flavorful. Use a basting brush to apply the juices evenly.
Depending on the size of your backstrap, smoking typically takes about 1.5 to 2 hours. However, always go by the internal temperature rather than the clock.
Rest and Slice
Once your elk backstrap reaches the desired temperature, carefully remove it from the smoker and place it on a cutting board.
Resist the temptation to slice into it right away! Let the meat rest for about 10 minutes. This allows the juices to redistribute throughout the backstrap, ensuring a juicy and flavorful bite.
After the rest, slice the elk backstrap into thin, elegant medallions. Serve it up with your choice of side dishes, and prepare to be amazed!