Grandma Suzy's Smoked Elk Backstrap Recipe
You've taken down a beautiful elk. You have successful mounted it on your wall with one of the best Elk Skull Mounts that you could find. And now you have a freezer full of elk meat to use up. Lucky You! Even more luck you, we are sharing our Grandma' Suzy's Smoked Elk Backstrap Recipe so you can make the most of your meat!
1 elk backstrap, about 1 pound
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 cup wood chips
Preheat your smoker to 225 degrees Fahrenheit.
In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, and paprika. Rub the mixture all over the elk backstrap.
Place the elk backstrap on the smoker and smoke for 1 hour.
Remove the elk backstrap from the smoker and grill over medium heat for 3-4 minutes per side, or until it reaches the desired internal temperature.