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Venison Tender Loins

Discussion in 'Wild Game' started by jaynik, Jul 11, 2006.

  1. jaynik

    jaynik Smoking Fanatic

    Sometimes it works out well. I'm calling yesterday a success even though I cooked them a little beyond what they needed and they dried out the slightest bit. The bourbon marinade (36 hours) tenderized them so well though that the extra heat didn't ruin them. I cooked them to about 180 and I think I could have stopped about 165 or so and had a little more juiciness. My brother said they were a little overdone, but he had had about 53 beers by then so I didn't count his judgement. Venison is good!

    Get out there and smoke something!

  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    yo jaynik,
    that pic ic beutimus??
    my honeys son in law finally gave us the package.
    of venison.

    i will take your advise and stop at 165 degrees