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The Water Cooler
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What is your secret on preparing back strap?
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<blockquote data-quote="PBramble" data-source="post: 2001940" data-attributes="member: 5778"><p>Smoking wild meats with little fat is challenging, but can be done well. I did a set of deer ribs last year just to prove it can be done. Made a rub, smoked them 1-2-1 and used orange slices to cover the meat while wrapped. the bones pulled out and the meat was extremely tender and moist. Any good cut of meat like you had would get wrapped up after an hour or so just to retain what's left of the moisture. And probably get a olive oil/vinegar mix spritzer to boot.</p></blockquote><p></p>
[QUOTE="PBramble, post: 2001940, member: 5778"] Smoking wild meats with little fat is challenging, but can be done well. I did a set of deer ribs last year just to prove it can be done. Made a rub, smoked them 1-2-1 and used orange slices to cover the meat while wrapped. the bones pulled out and the meat was extremely tender and moist. Any good cut of meat like you had would get wrapped up after an hour or so just to retain what's left of the moisture. And probably get a olive oil/vinegar mix spritzer to boot. [/QUOTE]
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