To each their own but I agree with you. I never understand why people think they have to stuff this cut with anything. Let the meat do the talkin’. Thanks for watching and the comment.

Thanks for the kind words sir! Hope you enjoy the rest of the channel. I started it about a year ago and love doing it. I feel like I’m getting better at it. Thanks again and good luck with the hunt this year!!!

Thanks for the comment! I really appreciate it and I love doing it. The positive feedback is a great motivator.

That’s awesome! Brings a tear to my eye 😢. Happy venison loving tears of course!

It is!!!! Give it a try....you won’t regret it.

Glad you enjoyed it! It is so dang good. Thanks for the comment and watching!

Fantastic!!! Merry Christmas!

Glad to hear it! I wish deer had four back straps!!

Thank you Sir! I might just make it again tonight. Sometimes when I see deer in the woods I swear I see two floating back straps. Lol. Thanks for watching!

It just makes it better! Thanks for watching.

Thanks! I really enjoy making them. I have a couple of cooking videos coming up. Mongolian Venison and Venison Stroganoff. Stay tuned!

Glad you enjoyed it and thank you for watching!

Thank you!

Backstrap tacos!!! Now you’re talkin! Thanks for watching and the comment!

Glad you liked it! I’m in Kansas trying to procure more. So far no luck. Every deer I see is a set of floating straps. Thanks for the comment!

You are welcome sir!!! Glad you enjoyed it and thanks for watching.

I hope you enjoy it! Thanks for watching.

Any time! Thanks for watching!

Glad I could help!! Thanks for watching. I need to collect more back straps because I am out.

@@geminiridgeoutdoors5354 I butchered 2 deer this weekend, so I'm doing okay in the backstraps department for now. A couple more and we will be set for the year.

So good! Thanks for watching!

My pleasure!! Thanks for watching!

It is brotha! It is! Thanks for the comment.

Enjoy!!!!

Good luck!!! If done right….you may never try it another way!

Glad you enjoyed it!!

For sure. Well done is anything but “well”. Thanks for watching and the comment. I appreciate it!

Good Luck! Thanks for watching!🥃

Glad you liked it. Thanks for watching and the comment!

Glad you liked it!!! I’m in need of more back straps myself! Thanks for watching.

Thanks for the kinds words!! Good luck and Happy Thanksgiving.

Good Luck! You won’t be disappointed. Thanks for watching!

Great to hear!!! Thanks for watching.

So glad you enjoyed it! Thanks for watching and the comment 😃

How many minutes?

That’s awesome. Glad we I could help. I’m in Kansas right now trying to collect more!!

Glad you enjoyed it!! Thanks for watching and the comment.

Why thank you!!! It tasted beautiful too!

Give it a try! You won’t be disappointed my friend. Thanks for watching and the comment!

Oh it is! Thanks for watching!

Good luck! Once you master it you will be known as King Deer Cooker guy. The woman will want you and the men will want to be you. Lol. Thanks for watching!

Hope ya make it! If you like venison, check out the Mississippi pot roast recipe we made. So easy and delicious. Thanks for watching!!

Go get some backstraps and make it!! Thanks for watching!

You know it!!! Thanks for watching!

I’m jealous!

Oh it is!!! Thanks for watching!

Glad you enjoyed it! Thanks for watching.

Glad you like it! I too am venturing the woods looking for more straps! Thanks for watching and Merry Christmas!

@@geminiridgeoutdoors5354 where did you get the temperature gadget?

@@workingman9745 Probably Amazon if I remember correctly. If you google “digital meat thermometer” you will find plenty to chose from for under 20 bucks. If you aren’t an online guy, I guarantee Walmart has them.

Made this yesterday and making again tonight!! Still. Best. Ever. One was a leg muscle we made in to a small roast and it came out so tender and flavorful. Also got the digital temp reader, which is a game changer!! Sharing this video/recipe with anyone that will listen!!😂 Thank you!!

You won’t be disappointed. It’s simple but by far my most favorite way to prepare it. Thanks for watching!

My man!!! I need to get more back straps! Soon….soon 🦌

@@geminiridgeoutdoors5354 it was my last one… need to restock very soon!

Haha!! For sure! Thanks for watching!

You got it!!!

Can’t go wrong with the holy trinity of S, P, and G!

It is!! Give it a try. You won’t be disappointed.

@@geminiridgeoutdoors5354 I've cooked this recipe with a slight variation twice now. This is my new favorite way to cook backstrap! Absolutely delicious!

Thanks!!!! I learned to never put my cutting board in the dish washer. The drying heat warped it pretty good. Thanks for the pro tip!

Thats a good tip

I do it all the time now. Great tip!

Or, run two 2" long self tappers through the cutting board to the counter top, not only will it not slide, itll be there next time u need it ❤😂

Backstraps and cocktails. Sounds like heaven! Thanks for watching. Just remember to let that meat get to room temp before starting the cooking process. I hope you love it!

Sounds delicious!! Now I’m hungry. Thanks for watching!

Watching your jerky recipe now, thanks

Give it a try!!! Thanks for watching.

Thanks Robert! No doubt that sweet and salty combos work well together. I just happened to make this last night and reduced the onions and mushrooms in red wine with chocolate. I was skeptical, but it was fantastic!

Sounds fantastic!

I had somebody tell me one time they don’t like any wild game. I asked how have they had it prepared for them in the past. She told me at the end of the year they would take all the deer, ducks, squirrels, and rabbits that her father and brothers shot and boil it….all of it…..together. Hmmmm…..wonder why she didn’t like it 😂. Thanks for watching!

@@geminiridgeoutdoors5354 Boiling any meat is probably the worse way you can cook it ... And a whole bunch of freezer burnt critters cooked together must of been a real sweet and chewy meat dish !!

@@charlesleblanc6638 No doubt!! 😂

I have not tried it myself but I’ve heard a lot about it and I’m going to have to give it a go. Glad you liked the recipe!!!

I agree!!! I honestly think the cinnamon is what sets this off! Thanks for the comment and I hope you try it.

Wish I wouldn’t have said that the rub recipe makes this thing 4-6 times depending on the size of the back strap. Thanks for the comment and for watching!

Yeah I think the 1/4 cup of salt throws people off. The rub mix definitely lasts to do this multiple times. I should have mentioned that. Thanks for watching and the comment!

Himalayan pink salt is quite a bit less in sodium, therefore you need to add a lot more to have any salt taste.

I just cooked some up the other night! Can’t wait to do it again! Thanks for the comment!

Good Luck! I hope you like it and thanks for watching!

Let me know how it turns out. Thanks for watching!!

Can’t go wrong with a good mashed potato and some roasted veggies of your choice. Thanks for watching!

Glad you liked it! So many people take the hind quarter steaks and turn into jerky or grind. Glad to see somebody else putting those cuts to good use!

Thanks! Garlic mashed tators….thanks….now I’m drooling 🤤

Thanks! You won’t be disappointed. Appreciate the kind words sir.

Thanks brotha! Use the flavors that you guys like. The video is more about the process than the rub. Make sure the strap is room temp when you throw it on the pan and the temp will control better. Good luck. Thanks for the sub and I will definitely check out the video.

@@geminiridgeoutdoors5354 Awesome! Looks just like what I use on my steaks when grilling except for the brown sugar, glad you mentioned the part about letting it dry a lil, wouldn't have thought of that for sure. I just have to get a meat thermometer now, I'm so used to winging it and being fine with the hand test, but I've heard folks say that the heat is crucial on these, that the meat changes texture or flavor if it goes higher than you suggested? Idk, but don't want to risk it, worked too hard to not enjoy these full blast, and yes, there will be some drinks ready here too! Thanks again bro and will definately check out more of your channel as well.

@@geminiridgeoutdoors5354 Quick update my friend, we cooked the 1st one Sunday, Unreal! I did it on my smoker, I cook over oak and hardwoods and can use it better than my oven practically. The rub was unreal, brown sugar key. Seared it real quick then moved it over to slow cook to perfection. OMG! My son was flipping out too. Thanks bro, this is the only way I will make it, I like to stick to what works! And I've still got one more! Dam I can't wait for hunting season! Fish will have to do for a while though, that time of year. Take good care my friend!

@@TheBlackSheepDiaries Awesome to hear! My mouth is watering just thinking about it. It definitely is hard to cook it any other way after you perfect this. September can’t come soon enough!

Great to hear! It’s hard to beat in my mind. Tasty and pretty easy to get done.

Haha….I didn’t remember saying “inject” 😂. I love cream cheese and bacon as much as the next dude but you are so right…it’s just not needed in any form for a back strap. I have had a few people give me grief about that comment. Thanks for the support!😂

It’s great either way!!! Thanks for watching.

Glad I could help! Your twist sounds amazing. Thanks for watching and good luck collecting more back strap this fall.

@@geminiridgeoutdoors5354 Sure, you bet. Just for those reading... my rub was a kroger brand sweet and smokey that I use. Already has some brown sugar in it. I added your call for onion powder, chili powder, salt, pepper, and dash of the cinnamon. So good!!

Bread and butter backstrap sounds pretty damn good too!

Haha. Love it! Thanks for watching.

Glad you enjoyed it! My mouth is watering in the stand now. Thanks a lot. Lol.

@@geminiridgeoutdoors5354 you're really in a tree stand right now lol? Today is the last day I can kill another doe til firearm season :/ I'm going out this afternoon. Making your jerky recipe today with my doe roast!!

@@woodynorris3544 yup 😄 wisconsin is just heating up. I should probably put the phone away. Lol. If you haven’t tried the Mississippi roast recipe, give it a go as well. It’s so simple and amazing. Thanks again for the kind words and go collect some more venison! Good luck!

@@geminiridgeoutdoors5354 I'm in Maryland :) and thanks. Good luck to you too!

Glad you enjoyed it! I need to add more backstraps to my freezer soon!

Thanks for watching! I love it this way personally but experimenting with smoke would be fun too! I live in GB now, but I’m originally from Thorp, WI.

@@geminiridgeoutdoors5354 born and raised Green Bay! Heres to a good 2021 season sir! Look forward to seeing a buck down this year hopefully

@@rosshvan good luck to you as well brotha!!!

Thanks! I really enjoy doing it. Hopefully bringing more content ASAP! Thanks for watching. Comments like that motivate me when you know people are enjoying it.

Of course man, no one should never hate on videos like this.. If they do, ignore it. You are cool dude!

No doubt about it. Overcooking has turned more people off from deer meat than vegans. Haha. Thanks for watching!

If you say so brotha!!!! Lol. Thanks for watching!

Those people that think you are nuts have never cooked venison the correct way! We can be crazy together my friend. Thanks for watching.

I believe the occurrence rate for trichinosis contraction for whitetail is slim to none. Bear on the other hand is another story. I think with any meat cooked medium rare there is some inherent risk. One I’m will to take. With that said, I do think there is a sweet spot for doneness and juiciness to co-exist. Thanks for watching!

I definitely need to try the Sous Vide. Heard a lot about it, just haven’t given it a try. Definitely takes any guess work out of it. Thanks for the comment! I’m in Green Bay, WI.

@@geminiridgeoutdoors5354 yeah, it tenderizes it well also. And i've started to use alvacado oil to sear. it has a very high smoke point. look forward to exchanging recipe ideas.

@@gjwmsu Definitely!!! Thanks for the tips!

@@gjwmsu Grape seed oil too. 🤘🤘

I agree!! I’m actually doing that tonight! Thanks for watching!

Awesome. I’m going to do this as well this weekend with some elk back strap. It’s such a great way to cook this cut. I was thinking of filming it for my channel. Thanks for the inspiration!

@@DanAcondaOutdoors I just watched your reverse sear short. Dirty Martini…nice. I like your style 😃

Awesome, thanks for watching! I’m headed out deer hunting now. Hopefully I’ll have back strap on the dinner table tonight 😉

@@DanAcondaOutdoors do it!!! Good Luck!

You got it! For me, less is more, when it comes to the backstrap!!

Jack you read my mind. We will have plenty of walleye cooking vids coming up. Fresh walleye broiled with onions and bell peppers. I love fried walleye but fresh broiled walleye is hard to beat. Thanks for the watch and comment!

Medium 140 degrees. Medium well 145-150 degrees. A probe thermometer works great as some back straps are thicker than others. Just be sure the meat is room temp before pan searing or you will notice no increase in temp, then a huge jump that tends to overshoot. Don’t ask me how I know :) I’d say your estimations on time are pretty dang close given the size of most back straps. Thanks for watching!

@@geminiridgeoutdoors5354 Thanks! :)

Thank You! That was a Walmart special but there are a lot of options on Amazon. Thanks again for watching!

Mine is a Taylor. That weird it won’t go below 165. Whoever made that thermometer doesn’t want people enjoying meat. Is it made by PETA? Thanks for watching and good luck when you get that thermometer. Just remember to start the entire process with the meat and room temp. If cold it will not rise to temp in the oven and then spike drastically at the end. I’ve made the mistake.

Respect 🤛. Thanks for watching!

When I add salt I try to cook immediately or wait up to 40 minutes. Basically with cooking right away, I’m not giving osmosis time to take action. Or wait 40 minutes plus and wait for the moisture to be reabsorbed. It’s a big piece of meat….I’m not sure the salted onions would do it for me. Appreciate the tip and thanks for watching.

Jim, I have a video on the “football roast” that also goes by the name, sirloin tip. I did a Mississippi pot roast with that cut and it’s phenomenal. We are going to be doing a lot more recipes soon on dishes like Venison Stroganoff, Korean tacos, blade roasts, etc. Congrats on your harvest and hope you take in some more videos in the future.

My uncle used to hang the deer for 14 days and id look at it and say to myself i aint eatin that - then he put it in the frying pan and oh boy was it good!

Thanks for the tip! Always looking for ways to improve. Thanks for watching!

I know I know….that isn’t the first time I’ve heard that. Lol. Thanks for watchin’ brotha!

Good luck! Thanks for watching!

For a back strap I don’t feel brining is necessary. Great flavor and tenderness in its simplest form. Oven temp at 450 deg. Hope you try it and thanks for watching!