Venison Tender Loin

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RockinRam96

Newbie
Original poster
Aug 8, 2022
8
9
Hey guys. New here and just wanted to share. Last night I did a venison tenderloin on the smoker that turned out great.

Marinated in a smoky mesquite marinade bag, salt, pepper, garlic powder and onion powder, cooked at about 225-250 for half an hour to 135 degrees and it turned out perfect! Had a great smoky flavor, was tender and had little to no gamey flavor.

Added some Parmesan zucchini and watermelon from my garden made for a great meal!
 

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K9BIGDOG

Meat Mopper
SMF Premier Member
Jul 7, 2017
183
276
New York
Looks great, but for the record that's the loin, or backstrap, not the tenderloin. A lot of folks make that mistake. The tenderloins are two small strips of meat that are located inside the cavity on either side of the spine and are about 8-12 inches long. Sorry to be so nit-picky, your cook looks great!
 

RockinRam96

Newbie
Original poster
Thread starter
Aug 8, 2022
8
9
Looks great, but for the record that's the loin, or backstrap, not the tenderloin. A lot of folks make that mistake. The tenderloins are two small strips of meat that are located inside the cavity on either side of the spine and are about 8-12 inches long. Sorry to be so nit-picky, your cook looks great!
Yes you are correct.
 

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