Has anyone ever smoked backstrap or inside tenderloin? I have had heard of it done, but have any of you deer friends done so?
Thanks,
Hi, Gordon. I did some tenderloins a few months ago for a buddy of mine. I used a modified venison roast recipie out of S&S. marinated overnight. I then smoked the loins at abut 200* w/ apple pucks. I can't recall how long I let them on. If I remember right, I got them out when the were about medium or a little more done. I think I had them on for about 3 hours. Not sure anymore. just monitor temp & take off when you feel that they are to your liking. Mine were tender, tender, tender. Low & slow's the way to go.
THANKS!
Bacon drip helps. Man, that's some fine eats![:p]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Tell me what BACON[:p] doesn't help. And they said the Banana was the perfect food---NAGA.
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Tell me what BACON doesn't help.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Duck Man don't ask[:(!]
Olds
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Olds,
You are probably correct...[:D]
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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Gordon
Welcome to the forum. I did up a tenderloin last week. Only it was Moose. I rolled the tenderloin in onion soup mix stuck it in a plastic bag and let it sit in fridge overnight. I warmed the smoker to 180 F. I wrapped the tenderloin in thick sliced bacon and put in the smoker and smoked with maple for three hours. I left in smoker till I achieved 154 F internal temp. I think if I was to do it again I would use Special Blend.
Addicted to Smokin'[:p][:p][:p]
DanR
Fort St. John BC
Thanks again!