While being outstanding for venison, this also works very well with thick cut pork chops or pork tenderloin.
Everyday Hunter wrote:Last year I took some backstraps and injected them with a marinade, then put them into a freezer bag with more marinade. After two days in the refrigerator, I froze them. I got one out last week and laid it on the grill on a piece of foil so the flame wouldn't dry it out. I cooked it to 140 degrees. After taking it off the grill I covered it with foil for 5 minutes, and then sliced it thin.
I've never had better venison backstraps. It's the easiest and fastest way to do them. From now on, that's the way I'm going to do all of them.
Hope you like it.
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