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!

    Jay
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  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
     

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