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Message
Deer tenderloin
Posted on 1/13/19 at 1:19 pm
Posted on 1/13/19 at 1:19 pm
I have my smoker going at 195F with 8 pounds of top round to make beef jerky to snack on the next couple of weeks.
I had forgot I had thawed a deer tenderloin yesterday.....SO, I had a brainstorm or fart, whichever you see fit.
I filleted the loin and rolled it out, sprinkled in some trinity, garlic, and chopped jalapeños, wrapped in thick bacon.
All over pecan wood.
I had forgot I had thawed a deer tenderloin yesterday.....SO, I had a brainstorm or fart, whichever you see fit.
I filleted the loin and rolled it out, sprinkled in some trinity, garlic, and chopped jalapeños, wrapped in thick bacon.
All over pecan wood.
This post was edited on 1/13/19 at 5:50 pm
4
Posted on 1/13/19 at 1:32 pm to MrSmith65
Have you gotten the deer tested for CWD?
Posted on 1/13/19 at 5:22 pm to Walt OReilly
Nah, we're not pussies around here.
Posted on 1/13/19 at 5:27 pm to MrSmith65
Let us know how it comes out. Seems to me there wouldn’t be enough fat in venison to smoke.
Posted on 1/13/19 at 5:29 pm to Mr Wonderful
Wrapped in bacon, it is.
Posted on 1/14/19 at 6:33 am to MrSmith65
You might laugh, but I just did a whole backstrap in my Sous Vide. About 75 minutes at 131 then quick seared in a little butter in a super hot cast iron. Fantastic.
Posted on 1/14/19 at 2:38 pm to MrSmith65
Seems like the veggies would stay crunchy, huh?
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