Venison Loins - any suggestions?

Discussion in 'Wild Game' started by pistolpete, Sep 5, 2007.

  1. pistolpete

    pistolpete Newbie

    Hi folks,

    I have some tenderloins that I plan on smoking this week, just got my new MECO electric, and wanted to run my plans by you all to see if you had any suggestions - this is my first smoke by the way so I'm trying to keep it simple...

    Anyway, I was planning on marinating them overnight in an onion/mustard salad dressing that I love on venison, and smoking until they reach an internal of 145 for medium rare; does that sound good? I want to thin slice them afterwards.

    Would you all recommend basting/mopping or foil wrapping to keep it more juicy? I don't want to add bacon or any other fat - I like venison because its lean. I'd appreciate any other suggestions, thanks for the expertise,

  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Looks like you got it covered to me. [​IMG]
  3. richtee

    richtee Smoking Guru OTBS Member

    Rub with EVOO first, then your schtuff...will help moisture and adds no cholesterol... mono-saturated fat is good fer ya! {)
  4. flash

    flash Smoking Guru OTBS Member

    Well, a tenderloin is just that. Its already tender. I usually marinade them then on the grill they go. Rarely would I put one on the smoker. Maybe wrap it in bacon, and take it to 135* internal, then pull it. No real reason to wrap it in foil either.
    A loin would be another story.
  5. pistolpete

    pistolpete Newbie

    Rich thats a good tip on the EVOO, makes sense, and yeah I do need some more good fats in my diet...

    Flash, I usually grill mine too, but I really want to try this smoker out. And it is a loin/backstrap that I am using, not a tenderloin (although I often use the terms interchangeably to refer to the backstrap; we call the tenderloins 'fish loins' or inside tenderloins) sorry for the miscommunication...

    Thanks for the help!


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