Jump to content

Smoked deer tenderloin


Recommended Posts

I have a couple of deer tenderloins I plan on smoking this weekend. I’m going to wrap them in bacon. What do you suggest I season them with? I’m thinking sea salt, cracked black pepper, and garlic. Anything else?

I found a recipe on the web that also used lemon juice and olive oil. You think that would help?

Edited by gregintenn
Link to comment
  • Admin Team

Venison can use all the fat it can get - but the smoker is a great way to cook it. 

I’d wrap it in bacon.  Any decent rub would do.  Salt and pepper would be fine. So would about any store bought rub for beef.  I’d add a little brown sugar and coat it the night before to tenderize it some - it shouldn’t need it but it definitely improves even a good backstrap.

The real key is to watch your temperature with a good meat thermometer.  Assuming I know the source and that the deer was treated with integrity after the kill, I like mine below 140F for a nice medium rare. Take it up to well done temperature and you might have a dry piece of meat. 

  • Like 1
Link to comment

The key to good tasting venison is not overcooking it.  I consider 140f well done.  I like my backstop or tenderloins usually around 130-135F.  Past 140 and venison starts to get dry and tough. 

The only issue with wrapping a tenderloin in bacon is that the venison gets to temp before the bacon has time to render.

You can find some good recipes and marinades here:  https://sportingchef.com

  • Like 2
Link to comment

Lemon juice works well to add a bit of dilute acid to tenderize most meats.  I use it a lot with grilling and smoking, it s also adds just a hint of flavor as well.  No idea about deer meat, as I don't really care all that much for it (I get all my meats from the freezer and stick to beef and pork, either mine or the store's, just as nature intended) but salt, pepper and garlic makes anything better ...

  • Like 1
Link to comment
1 hour ago, MacGyver said:

Venison can use all the fat it can get - but the smoker is a great way to cook it. 

I’d wrap it in bacon.  Any decent rub would do.  Salt and pepper would be fine. So would about any store bought rub for beef.  I’d add a little brown sugar and coat it the night before to tenderize it some - it shouldn’t need it but it definitely improves even a good backstrap.

The real key is to watch your temperature with a good meat thermometer.  Assuming I know the source and that the deer was treated with integrity after the kill, I like mine below 140F for a nice medium rare. Take it up to well done temperature and you might have a dry piece of meat. 

I process them myself. 

I’ve cooked a lot of deer meat and discovered long ago medium rare is as far as you’d want to go with it. I’ve just never smoked amy yet. All I’ve smoked is fatty meat like chickens and pork roasts. They always turn out awesome. 

  • Like 1
Link to comment
  • Admin Team
4 hours ago, gregintenn said:

I process them myself. 

I’ve cooked a lot of deer meat and discovered long ago medium rare is as far as you’d want to go with it. I’ve just never smoked amy yet. All I’ve smoked is fatty meat like chickens and pork roasts. They always turn out awesome. 

The biggest issue you’ll have is keeping it in the smoker long enough to absorb much smoke.  I don’t know that I’ve ever had one in more than about 2 hours at 225F. 

  • Like 1
Link to comment

I went with the lemon juice marinade, but topped them with bacon. I’ll let you know how it turns out.

Not sure why the directions said to rinse off the marinade and pat dry before smoking, but what the heck? I did it.

so far everything smells good.

Edited by gregintenn
  • Like 1
Link to comment
5 hours ago, gregintenn said:

I went with the lemon juice marinade, but topped them with bacon. I’ll let you know how it turns out.

Not sure why the directions said to rinse off the marinade and pat dry before smoking, but what the heck? I did it.

so far everything smells good.

Liquid on the surface impedes the smoke from penetrating the meat. 

Your tenderloin looks tasty. I smoked a few things today as well. 

  • Like 1
Link to comment

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

TRADING POST NOTICE

Before engaging in any transaction of goods or services on TGO, all parties involved must know and follow the local, state and Federal laws regarding those transactions.

TGO makes no claims, guarantees or assurances regarding any such transactions.

THE FINE PRINT

Tennessee Gun Owners (TNGunOwners.com) is the premier Community and Discussion Forum for gun owners, firearm enthusiasts, sportsmen and Second Amendment proponents in the state of Tennessee and surrounding region.

TNGunOwners.com (TGO) is a presentation of Enthusiast Productions. The TGO state flag logo and the TGO tri-hole "icon" logo are trademarks of Tennessee Gun Owners. The TGO logos and all content presented on this site may not be reproduced in any form without express written permission. The opinions expressed on TGO are those of their authors and do not necessarily reflect those of the site's owners or staff.

TNGunOwners.com (TGO) is not a lobbying organization and has no affiliation with any lobbying organizations.  Beware of scammers using the Tennessee Gun Owners name, purporting to be Pro-2A lobbying organizations!

×
×
  • Create New...

Important Information

By using this site, you agree to the following.
Terms of Use | Privacy Policy | Guidelines
 
We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.