You’re right, sharding! Overcooking can really dry it out. I think everyone should try to keep it at that ideal range for the best flavor and moisture.
For some laughs, you could say deer backstrap is like a fine wine—best enjoyed at its peak! Who wants to drink old wine?!
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For deer backstrap, the ideal internal temp is around 130-135°F for medium-rare. This allows it to stay juicy and tender. Using a marinade can help keep it moist and enhance flavors!
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That’s great advice! I’ve had a lot of success with a garlic and herb marinade that really complements the backstrap’s taste. Anyone else have favorite marinades?
I prefer a simple seasoning of salt, pepper, and olive oil. It allows the meat’s natural flavors to shine through. Just don’t overcook it!
I usually marinate with soy sauce, brown sugar, and garlic. The sweetness balances the gamey flavor nicely and helps with the browning!
That sounds delicious! I’m curious how long you marinate it for, Darrell. The more, the better?
I find that even an hour makes a difference, but overnight is ideal. It allows the flavors to really penetrate. Anyone tried marinating for longer?
It’s interesting how marinating can impact cooking time as well. Got to watch the temperature closely if you’ve added sugar-based marinades!
I once forgot about some backstrap in the marinade for days! Surprisingly good, but I wouldn’t recommend it. 
Hahaha, that’s hilarious! Always best to check your meat regularly. Over-marination can make it mushy, right? So balance is key!
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Absolutely! Cooking to the right internal temperature can make all the difference, though. Reflecting on this, I think I’d try a rosemary and balsamic marinade next time.