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Started By
Message
smoking deer tenderloin
Posted on 8/29/13 at 9:11 am
Posted on 8/29/13 at 9:11 am
I'm gonna smoke a whole deer tenderloing this weekend and need to know the amount of time and temperature to cook to? Thanks!
5
Posted on 8/29/13 at 9:37 am to monroetiger1
Unless you are trying to make jerky I wouldn't suggest doing this.
No fat.
No fat.
Posted on 8/29/13 at 9:41 am to monroetiger1
Brine, wrap in bacon, smoke @ 225 for about 2.5 hours. Shoot for an internal temp around 135-140 for medium rare.
eta- that's assuming you are talking about a backstrap and not the much smaller tenderloin (kidney strap).
eta- that's assuming you are talking about a backstrap and not the much smaller tenderloin (kidney strap).
This post was edited on 8/29/13 at 10:00 am
Posted on 8/29/13 at 10:06 am to monroetiger1
Sear on both sides on a high temp fire for 3 minutes or so and serve medium rare. No need to smoke one, IMO.
Posted on 8/29/13 at 10:14 am to 4LSU2
I agree with the pirate. A fast sear will produce a better result.
Posted on 8/29/13 at 10:20 am to OTIS2
I agree with you agreeing with the pirate.
Posted on 8/29/13 at 10:21 am to LSUballs
i agree with all that agreed with pirate..
smoking it can be great or horrible.. i think that is only a matter of a minute to go either way.
smoking it can be great or horrible.. i think that is only a matter of a minute to go either way.
Posted on 8/29/13 at 10:22 am to LSUballs
I've tried once or twice. The only reasonable success came putting it on frozen, underneath pork roast or chicken leg quarters above it to baste it. Cooking it frozen kept it from overcooking. Much, much better seared on high heat as suggested.
Posted on 8/29/13 at 10:27 am to MapGuy
quote:
I agree with the pirate
quote:
I agree with you agreeing with the pirate
quote:
i agree with all that agreed with pirate..
Well that settles it!!
has become of me? Posted on 8/29/13 at 10:30 am to LSUballs
I've tried once or twice. The only reasonable success came putting it on frozen, underneath pork roast or chicken leg quarters above it to baste it. Cooking it frozen kept it from overcooking. Much, much better seared on high heat as suggested.
Posted on 8/29/13 at 10:32 am to monroetiger1
Good luck.
Posted on 8/29/13 at 11:10 am to Carson123987
Thanks for the replies, sounds like searing it is what I'll do!
Posted on 8/29/13 at 11:27 am to monroetiger1
grind it, add port fat, seasoning, stuff in casing, smoke.
This post was edited on 8/29/13 at 11:28 am
Posted on 8/29/13 at 11:32 am to Crawdaddy
Surely you're joking.
Posted on 8/29/13 at 11:45 am to OTIS2
He's got to be joking. And don't call him Shirley.
Posted on 8/29/13 at 11:47 am to LSUballs
quote:Have you seen his Facebook pics yet? ...think "glamour shots"...
And don't call him Shirley.
Posted on 8/29/13 at 11:56 am to OTIS2
OIC. 
Posted on 8/29/13 at 1:50 pm to OTIS2
quote:
Surely you're joking.
Nope. jerky and sausage are the best things about venison. Jerky I can keep in a zip lock and eat whenever and where ever I like. Goes fast.
Sausage I use in everything or all by itself on the grill. I take to parties and everyone loves it.
Tenderloin as itself is good too I guess
This post was edited on 8/29/13 at 1:54 pm
Posted on 8/29/13 at 1:52 pm to Crawdaddy
quote:Well, maybe you're on to something here...
Tenderloin as itself is good too I guess
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