Smoked Stuffed Deer Tenderloin

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I would turn it up to 225 or so.. cook till some where around 150` IT I would think.. but then again I don't cook a lot of venison... maybe somebody else will chime in ...
 
That sounds good but I hate to cook venison cuts like that past 135. Maybe par-cooking the bacon first would help cook it faster so you don't have to take the venison as far. 
 
Looks great, I'll bet it was tasty

Gary
 
When I think of par cooking, I think of boiling.  You're not boiling bacon are you?  That just doesn't even sound good.  Maybe I'm wrong.  But is that what you are doing?
 
 
When I think of par cooking, I think of boiling.  You're not boiling bacon are you?  That just doesn't even sound good.  Maybe I'm wrong.  But is that what you are doing?
You could boil but I don't think that would be the best approach with bacon. You can either microwave it or throw it in the skillet until it is part way done. I wouldn't cook it until it starts to brown but I would cook it long enough to start breaking down the fat. This approach isn't usually necessary with the long cook times for most smoked food but with venison cooking so fast it should help let the bacon render the fat.
 
The meat was not dry. Next time I will cook it to 135 and then grill it on high to crisp it up.

I thought it would take longer so I only used smoke for the last 30 minutes. I'll smoke for the entire time next time.

Also Ill smoke it at 220 the entire time.

It was very good but could be much better. Flavor was all there but the texture of bacon and meat wasn't there.
 
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