Web19 Feb 2024 · Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120°F and no higher than 140°F. I prefer about 130°F. Let the smoked venison sit on the cutting board 10 to 15 minutes before slicing and serving. It will keep a week in the fridge and freezes well. Notes Web18 Aug 2024 · This recipe is for a smoked venison tenderloin marinated in garlic, lemon juice, and olive oil. The tenderloin is then smoked for 1 to 2 hours, depending on the …
Roasted Venison Tenderloin Recipe Traeger Grills
Web8 Sep 2024 · 1 large elk top round or 2 deer top rounds (approximately 6 pounds) 1 gal. water; 2 tbsp. salt; 2 tbsp. Better Than Beef Bullion or 4 cubes beef bullion + 1 tbsp. sugar Web22 Nov 2013 · 1 Gallon of Water ¾ Cup of Salt ½ Cup of regular (not reduced sodium!) soy sauce ¼ Cup Worcestershire sauce ½ cup of brown sugar ½ cup of molasses 1 tbs. rosemary 2 tbs. pepper Put this mixture in a ziplock bag along with the back-strap, this way the meat is completely covered in the brine. department 56 witch way flight school
Restaurant review: Cafe Boheme
Web28 Nov 2024 · Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat. Swirl in 1 tablespoon of the butter until it incorporates, then the other. WebTrim away unwanted fat from tenderloin. Place in a bowl and use enough Tony’s Wild Game Marinade so the meat can soak it in. Let meat marinate for at least 30 minutes. Preheat … Web9 Dec 2024 · Preheat smoker to 225 degrees. Place Bacon Wrapped Venison on the Smoker. Put the thermometer prong in the thickest part of the backstrap. Smoke the backstrap for 1-1 1/2 hours depending on the thickness of the meat. The internal temperature should be 130 for rare, 140 for med rare, 145 for med, and 160 for no pink or redness. fha loans during government shutdown