Thread: Smoking venison tenderloin

you might want to try cold smoking and then wrap in foil and finish off in the oven at a higher temp. This would probably help keep from drying the venison out.

I smoke mine at about 250-275 and also inject it. Very moist and delicious!

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We love it sliced about a half inch thick, marinade overnite in mcormicks baja or luau marinade in a gallon ziplock baggie. work the steaks around in the marinade a couple of times before removing to assure good coverage. take the steaks out and wrap a piece of thick cut bacon around a couple times and scewer with a tooth pick or a shiskabob stick and grill it until the bacon is crisp this also makes great kabobs with some onion, green and red peppers, cherry tomatoes,pineapple what ever you like it is delicious.good luck and let me know what you do and how they turn out I have several other ways we cook venison if your interested drop me a line.

I like to take a whole hind quarter and put it in a big pot of water. Swason the water with a package or two of crab boil, an onion some garlic and some salt. Boul until done and tender. Then put on a low somkey fire. I like using pecan and sassafrass but you cna use what you like best. Mop with equal parts of wesson oil,vinegar and worcestershire sauce.
Since it is already cooked you do not have to have a high heat and can smoke as long as you want. Serve with your favorite sauce.

We take tenderized deer steak pieces about 2x3 inches marinated in Italian dressing, put your favorite pepper slices(jalapeno,bellpepper,bananapepper,etc) ---some even add a dab of cream cheese. Roll meat over peppers and wrap with a half piece if thick cut bacon. Use toothpick to hold in place. Lightly season with Tony Chacheres cajun seasoning. Grill over medium heat---when bacon shrinks down around the meat, it is done. Better make plenty.....

Just smoked one for Xmas eve...absolutely wonderful. Soaked overnight in allegro hot and spicy marinade (google it if its not sold locally). Remove and air dry for an hour or so. I smoke at 240 until internal temp reaches 145-150- took me about 2 hours. Slice thinly and serve with small rolls and a spicy mustard. Unreal good! Alder or hickory has worked well for me in the past. Hint- use very little wood. People tend to use too much and it doesn't take much to infuse the right amount of smoke flavor. Good luck!