Smoked Backstrap Subs
Ingredients:
- 1.5 lbs., venison backstrap, sliced
- 2 Tbsp. of Mr. Jim’s Back Alley Steak Seasoning (or steak seasoning of your choice)
- Sam’s Choice Sweet Hawaiian Sub Rolls, 8 Rolls
- 1.5 green bell peppers, sliced
- 1.5 red bell peppers, sliced
- 1 onion, sliced
- 12 slices of Provolone Cheese
Getting it done:
- Preheat the smoker to 300 F.
- Slice the venison backstrap into slices as per your desired thickness and place it in a foil pan. Sprinkle with steak seasoning.
- Slick the peppers and onions and place them on top of the venison and sprinkle them with steak seasoning as well.
- Place the foil pan on the smoker and smoke for about 35 minutes or until done.
- Toss the venison and peppers around and then place the provolone cheese slices on top.
- Place the sub rolls on the smoker.
- Smoke until the cheese is melted and then remove everything from the smoker and turn the smoker off.
- Grab some meat, veggies, and cheese with some tongs and place on a sub bun, and enjoy.
Notes
If you want your subs to have a more smoky flavor you can start the smoker at a lower temperature and let the meat cook/smoke for longer.
You can use mayonnaise or any other condiment that you’d like but personally, I like it just as it is. These would also be good on a hamburger bun instead of a sub roll and you can add whatever vegetables you and your family want. Next time, I plan to add mushrooms.
