Well, I wish I had some pictures of the before but things got a little crazy getting ready for a party so I can only show you you the after so to speak. I had a bunch of tenderloin vacuum packed from last year's deer(s) and I thought I would do a first smoke with venison. I had already sliced them and thought if I skewer them with a piece of bacon in between, it may work. I was smoking some burnt ends from a brisket the night before so I figured the smoke time would be about equal for both. It was and they turned-out great. They were a hit with even the non-venison people.
I marinated the venison in milk, buttermilk, and garlic the night before. I know this sounds weird, and it was the first time I tried it but, it tasted great. I think because it imparted more moisture to the meat but I'm just guessing. The next day I made tenderloin sandwiches so to speak by stacking each raw loin on top of a piece of bacon for a total of four or five loins each. On to the smoke.
The smoke was all wood; mostly Oak with equal amounts of Apple and Hickory. The temperature averaged between 210 and 255. Every half hour or so I would spritz them with a 25% water and 75% Capt. Morgan mix to keep 'em moist. And I turned them every hour. I pulled them at 145 and wrapped them for an hour before serving. The smoke time was 2 hours 45 minutes until they reached 145.
Buy the way, I used Jeff's rub all over the outside after they were skewed. Melt in you mouth delicious.
Here they are, 2 of 6 that were smoked.
Ready to eat - Yummy
I marinated the venison in milk, buttermilk, and garlic the night before. I know this sounds weird, and it was the first time I tried it but, it tasted great. I think because it imparted more moisture to the meat but I'm just guessing. The next day I made tenderloin sandwiches so to speak by stacking each raw loin on top of a piece of bacon for a total of four or five loins each. On to the smoke.
The smoke was all wood; mostly Oak with equal amounts of Apple and Hickory. The temperature averaged between 210 and 255. Every half hour or so I would spritz them with a 25% water and 75% Capt. Morgan mix to keep 'em moist. And I turned them every hour. I pulled them at 145 and wrapped them for an hour before serving. The smoke time was 2 hours 45 minutes until they reached 145.
Buy the way, I used Jeff's rub all over the outside after they were skewed. Melt in you mouth delicious.
Here they are, 2 of 6 that were smoked.
Ready to eat - Yummy
