Awsome Deer Loin

[MRH]

We just ate a deer loin that I smoked in the Bradley, it was great!  I used a prime rib recipe I got on the net. It used Olive oil, garlic,black pepper salt and thyme.  I coated it yesterday morning and left it in the fridge until this afternon. Put it in a aluminum pie plate and it went into the smoker set at 220 with hickory pucks. and ran around 1.5 hours until it hit 138 degrees internal.  I pulled it out and let it rest around 10 minutes before we ate it.  Here is a pick of the little piece that was left(If my wife and daughte ate as much as my son and I it would have been all gone ;D)  Will do this again for sure!! Oh and I sprinkled a few onions on top before smoking too.

Mark

[Gizmo]

That is one tasty looking hunk of meat.  So tasty looking, I though I could smell the smoke flavor for a split second when I scrolled the screen up.  Who says you taste first by smelling?  How about smell first by seeing.

[Wildcat]

That looks great!  Did the smoke flavor come out good with it resting in the pie pan?  What temp would be needed for medium well and well done?  I have a couple of chunks of bambi that I need to cook.

[Mr Walleye]

That does look good MRH!  :D

Mike

[MRH]

That looks great!  Did the smoke flavor come out good with it resting in the pie pan?  What temp would be needed for medium well and well done?  I have a couple of chunks of bambi that I need to cook.

Wildcat,

Yes there was some smoke flavor, not real strong though.  I suppose partly since it only ran a hour and a half. I left it in the pan to try to keep the seasonings all there, but don't know if it made much difference.  From what I have heard and finally realized, is not to cook deer well done.  For years I have tried to get the family to eat some of it fresh and not in salami etc. It always seemed a bit gamey tasting.  The last couple times I have tried to keep it pink and that has made a big difference in the gamey taste. Tonight's loin was excellent, with no gamey taste at all, and very tender. I don't think I would take it over 145 to 150 internal temp. But I haven't tried that temp either, after tonights I doubt I ever go over 140.

Mark

[KyNola]

MRH,
That is fine looking!  Wildcat, you're scaring me a little asking for well done temps.  Against my better judgement, well done is about 160 but did you see how pretty MRH's meat was?  ;D

KyNola

[Wildcat]

Thanks MRH and KyNola.  It does look good.  I like pink, but not bloody.  My wife, on the other hand, does not like pink (at least not in beef).  I hope to stike a happy medium.  If I can hit medium, then some of the exterior should be medium-well which my wife would probably eat.

[KyNola]

Wildcat,
I am so not going down that "my wife doesn't like pink" road.  Take the venison to about 145 and you should have pink in the middle(don't go there!) and done on the ends depending on the thickness of the meat.

KyNola

[Wildcat]

Wildcat,
I am so not going down that "my wife doesn't like pink" road.  Take the venison to about 145 and you should have pink in the middle(don't go there!) and done on the ends depending on the thickness of the meat.

KyNola

??? You lost me here.  ???  I think I indicated that I wanted pink and was hoping the outer portions would be more done for the wife. It sounds like 145 may be the magic number.  Thanks

[Gizmo]

Cat,
Might I sugguest the restaurant approach to keep the tenderness and quality, cook to 140, slice and for those that want it a little more done, toss the slice in a pan of hot au jus for a few seconds.  It will take the pink or blood out without overcooking. 

[Wildcat]

Great idea.  Thanks.

[West Coast Kansan]

Mark, that is a great looking piece of meat.  Well Done (  ;) ) !

[FLBentRider]

Nicely "done"

:-)

[winemakers]

what would happen if Chez Bubba was around on a daily basis and spotted a topic entitled "Awesome Loin"??

;D

[Carter]

Hey Cat,

You're not alone in the "my wife wont eat it too pink" department.  I have the same issue in my house.

I pretty much have cook lamb to oblivion to get my wife to eat it.  I wouldn't even try Venison because I'd be dumb enough to use the word "Bambi" like you did and that would be it for that experiment.

Looks delicious by the way MRH.  I'd love to try that some time.

Carter