Quick Answer
To ensure tender backstrap, hunt the animal at the right temperature, typically around 35-40 degrees Fahrenheit, and handle the meat with care to prevent damage to the fibers. This temperature range slows down the aging process, preserving the meat's natural tenderness. Proper handling and storage also reduce the risk of meat spoilage.
Harvesting and Handling
When harvesting a deer, it’s essential to make a deep, clean cut as close to the spine as possible to minimize damage to the backstrap. This technique also helps prevent muscle tear, which can lead to tough meat. Immediately wrap the backstrap in plastic wrap or wax paper and store it in a cooler with ice packs to maintain a consistent refrigerated temperature.
Aging and Storage
Aging the backstrap for 4-7 days in a temperature-controlled environment between 33-39 degrees Fahrenheit enhances tenderness and flavor. During this time, enzymes break down the proteins, making the meat more palatable. Store the backstrap in a vacuum-sealed bag or wrap it tightly in plastic wrap to prevent moisture loss and contamination.
Cooking Techniques
To achieve optimal tenderness, cook the backstrap to the recommended internal temperature of 130-135 degrees Fahrenheit for medium-rare. Use a thermometer to ensure accurate temperature readings. Avoid overcooking, as this can lead to dry, tough meat. For added tenderness, try cooking the backstrap to the “rare” temperature of 120-125 degrees Fahrenheit and let it rest for 5-10 minutes before slicing.
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