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Old 02-26-2021, 09:14 PM   #1
careybirdwell
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Default Marinating Backstrap

Im trying to experiment on cooking backstrap a few different way. I want to try some bacon wrapped poppers. I know some recipes call for marinating the meat for at least a few hours. . Can I marinate it overnight and cook it tomorrow, or is that bad for the meat
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Old 02-26-2021, 09:33 PM   #2
buffalorider
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It wonít harm the meat, but itís not necessary. There is already so much going on flavor wise with poppers that the marinade will get lost in the there anyway. Salt and pepper the venison, and I like to coat the entire popper with a sweet BBQ rub.


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Old 02-26-2021, 09:39 PM   #3
Burnadell
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I don't think you will have a problem marinating it overnight unless the marinade is too acidic.

You might consider marinating some in buttermilk, or even plain milk.

Personally, I would use some other part of the deer for poppers and save the strap for more conventional cooking. We cut duck/geese breasts into small strips, soak in milk over night, then marinade for a couple of hours, then wrap with bacon and a japolina, then grill. That is an excellent way to use a less-than-ideal meat. Save the straps for grilling whole or chicken frying or whatever.
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Old 02-26-2021, 09:47 PM   #4
Derrik
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Stubbs beef marinade is pretty good for something different. hour or so should give it a little extra flavor
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Old 02-26-2021, 09:47 PM   #5
diamond10x
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Italian dressing or balsamic vinegar/Worcestershire/olive oil is the best IMO. I usually let it marinate several hours to overnight. Works well with any meat you choose. The biggest thing with all wild game is not overcooking and not undercooking it. That part has a huge impact on how well it turns out because no marinade is going to fix that mistake.
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Old 02-26-2021, 09:53 PM   #6
kruppa24
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Quote:
Originally Posted by Burnadell View Post
I don't think you will have a problem marinating it overnight unless the marinade is too acidic.

You might consider marinating some in buttermilk, or even plain milk.

Personally, I would use some other part of the deer for poppers and save the strap for more conventional cooking. We cut duck/geese breasts into small strips, soak in milk over night, then marinade for a couple of hours, then wrap with bacon and a japolina, then grill. That is an excellent way to use a less-than-ideal meat. Save the straps for grilling whole or chicken frying or whatever.
I agree with this
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Old 02-26-2021, 10:00 PM   #7
careybirdwell
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Im trying to figure out different ways to eat my deer. For years I have made everything into sausage or burger. Im getting kind of burned out on that. My wife really hasn't had any other type of venison that she likes. I had my backstraps tenderize and butterflies. Tonight, I seasoned 2 of them with salt, pepper, garlic & onion seasoning. Wrapped in bacon. Basted them on the grill with some Stubbs peppercorn marinade. It was the best bactstrap that I have ever had. I cooked one until the bacon was crispy and the other a little less. The crispy bacon was still on the dry side, but the other was very moist, tender, and tasty
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Old 02-26-2021, 10:18 PM   #8
bownut
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Allegro black pepper marinade is what I use. I marinate over night then I put a slice of onion and a slice of jalapeŮo in each piece of meat then wrap with bacon. Season with your choice of seasoning but cavenders Greek seasoning is a great choice. Enjoy.
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Old 02-26-2021, 10:22 PM   #9
chicken fried
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I like Italian dressing and some worchestshire sauce then roll the edges in course ground pepper. Minimum 2 hours.
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Old 02-26-2021, 10:29 PM   #10
texasdeerhunter
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I marinade backstrap and tenderloins overnight in the fridge. I use 1/2cup of soy sauce (light, cause I don’t like much salt), 1/2 cup Dijon mustard, 1/2 cup brown sugar, some Worcestershire, and then I season to taste with pepper, garlic powered, and onion powder.
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Old 02-26-2021, 11:00 PM   #11
Mule Skinner
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It is a sin to marinate whitetail backstraps. Even more sinful to marinate whitetail tenderloins.
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Old 02-26-2021, 11:01 PM   #12
Casey
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Marinate whole backstrap 45 minutes in soy sauce, roll in course black pepper, grill.
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Old 02-27-2021, 07:08 AM   #13
30-30
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I like to marinate in Italian dressing, Stubbís pork, or Stubbís chicken. 2-4 hours is plenty. Medium is burnt.
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Old 02-27-2021, 10:39 AM   #14
Ericmac214
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I marinate them in the frig in red vinegar cooking wine or what ever it is lol
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Old 02-27-2021, 10:45 AM   #15
jay07ag
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I usually just season my venison and grill it...but when I do marinade I use Allegro.


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Old 02-27-2021, 10:52 AM   #16
Artos
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Quote:
Originally Posted by jay07ag View Post
when I do marinade I use Allegro.
This...original allegro is the ticket.
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Old 02-27-2021, 11:05 AM   #17
Quanah11
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Quote:
Originally Posted by Artos View Post
This...original allegro is the ticket.
Iíve been talking to some guys at work and they said that allegro is awesome, Iím going to have to try it now
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Old 02-27-2021, 11:07 AM   #18
takarge
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Pineapple juice and teriyaki over night. It’s the best! Then grill it!
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Old 02-27-2021, 11:18 AM   #19
Tex_Cattleman
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Quote:
Originally Posted by Casey View Post
Marinate whole backstrap 45 minutes in soy sauce, roll in course black pepper, grill.
This, for whole straps. Rare - definitely no more than med rare.

Anorher idea - cut strips, inch wide, 1/8" thick and about 5" long. Season and then roll them up with the onion/jap in the middle. Then bacon wrap. Gives a tenderness you won't get with chunks.

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Old 02-27-2021, 11:21 AM   #20
Avid Hunter
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A good way to get bacon crispy without over doing meat is to pre-cook bacon a bit in oven or skillet before wrapping... I'm sure this is already well known though.
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Old 02-27-2021, 05:36 PM   #21
kd350
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Look up from field to plate. His beer and wine neck roast is fantastic

His super juice marinade will be good on a flip flop
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Old 02-27-2021, 05:55 PM   #22
Tony Pic
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The backstrap is the gem of all the meat on a deer. So tasty many just cook it up with a lil salt and pepper when they are fresh. When I pull meat out the freezer over 6 months old. It gets marinated. Backstraps never last that long.
When I do marinade. Mr Yoshidas Teriyaki gourmet sauce. I make jerky with the same thing.
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Old 02-27-2021, 07:19 PM   #23
3ChordTruth
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I have tried a few of these, and will try to work in some new ones posted here. I’ve heard folks taste changes over the years, so who knows on some of these new suggestions. Won't know until I try them, thanks for posting your ideas.
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Old 02-27-2021, 09:27 PM   #24
bboswell
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Quote:
Originally Posted by Mule Skinner View Post
It is a sin to marinate whitetail backstraps. Even more sinful to marinate whitetail tenderloins.


Fact! These folks are going to great pains to mess up the best meat on a deer
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