Venison Loins

bigcatdaddy · June 03, 2008, 01:33:40 PM

I'm going to throw a few Venison Loins in the new DBS. I was thinking of a tower temp of 200 and a internal meat temp of around 120 to 130. The meat is lean and was wondering what you folks thought about my suggested temps and if I should wrap the loins in Bacon. I don't want it to dry out.

Any suggestions?

pensrock · June 03, 2008, 01:47:27 PM

The only time I did venison loins was when I made them into canadian bacon. I think if I were doing them without cure or marinade, I would wrap them with bacon because they are so lean. The temps sound good to me, you do not want too high an internal temp because they may dry out. I think hickory would be a good choice for a couple hours. I'd probably sprinkle them with black pepper and garlic powder for seasoning. Let us know how yours turns out.

bigcatdaddy · June 03, 2008, 01:57:16 PM

I guess I forgot to mention I've had them rubbed and sealed for about 24 hrs.

BCD

pensrock · June 03, 2008, 02:17:10 PM

The rub will definatly add flavor but I would still use the bacon to keep them from drying out. I mean after all.... "pork fat rules!". Can never go wrong using bacon. ;D

Smoking Duck · June 03, 2008, 04:15:43 PM

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westexasmoker · June 03, 2008, 04:22:24 PM

Bacon stuffed with bacon and then wrapped in bacon I'm lovin the whole sound of that especially smoked with.............well you know! ;D

C

pensrock · June 03, 2008, 05:16:20 PM

Hmmmm how about some dragon turds? Take some habenero peppers, clean them out and stuff with cream cheese with bacon bits mixed in, then wrap with bacon, smoke/cook like ABT's. ::)

Smoking Duck · June 03, 2008, 05:27:13 PM

If I made those, I'd be right alongside the dog in the front yard, dragging my arse in the grass........I think I'll stick with the penos :D

pensrock · June 03, 2008, 05:33:18 PM

ah come on, you can't beat a good hab. I'm hoping my nagas come out this year they are many times hotter than a hab, but I'm really not sure how I'll use them, probably smoke, then dry them and grind into a powder.

westexasmoker · June 03, 2008, 05:35:11 PM

Of course it would be me that says, Hmmmmmm thats kinda an interesting idea ya got there pens, but I'm a thinking chopped up habenero or serranos mixed with the cheese/cream cheese/ ham mixture stuffed inside the jalapeno. ADT 's (atomic dragon turds) that might have to be tried this weekend!

C

pensrock · June 03, 2008, 05:38:37 PM

Or instead of ham you could use leftover brisket or pulled pork?
Damm now I'm gettin hungry! ;D
I'm sure you'll smoking them with mesquite. 8)

westexasmoker · June 03, 2008, 05:54:22 PM

I think brisket sounds like the plan there, got one aged for 3 weeks that I need to do! Ya'll have other wood and what is this other wood you speak of?? we will call these pens adt's!! I like this plan!

C

MRH · June 04, 2008, 01:57:12 PM

Bigcatdaddy,

Here is one i did a while back turned out great!!
Here is the post: http://forum.bradleysmoker.com/index.php?topic=6892.msg68007#msg68007

Mark

pensrock · June 04, 2008, 02:19:31 PM

MRH,
Thats looks fantastic! I will be trying this for sure.

bigcatdaddy · June 05, 2008, 07:40:24 AM

Got them smoked up last night! They turned out great. Ran the internal temp to 135 and pulled'em. I let them rest for a couple of hours and then sliced them up. OMG!!! Super tender and just enough smoke. Had to hold the family back while I was slicing them. They were eating as fast as I could slice it. Used my new Marverick-73 and just relaxed with a cold one in my easy chair while smokin. Thanks for the help everyone!