Some good stuff (sorry no pics)

[toesmasher]

I took a couple pieces of Venison Tenderloins that I found in the deep freeze that were vacuum sealed. Thawed them out in the fridge. Soaked them in salt water for approx 12 hours to remove any excess blood. Looked around on site for a brine recipe and found this one.

Planned to only brine for 12 to 24 hours but due to circumstances beyond my control it ended up being almost 48 hours.

Here was the brine that I used. 

* 1 gallon water

* 3/4 cup of kosher salt

* 1/2 cup of soy sauce

* 1/4 Worcestershire sauce

* 1/2 cup brown sugar

* 1/2 cup molasses

* 1 tbsp rosemary

* pepper to taste

* 3 Bayleaves (wasn’t part of origin recipe)

Boiled and let cool. Placed tenderloin into brine and placed container into fridge.

 I rinsed the venison after it brined and patted dry.

Then I rubbed it on one side with Nature’s Seasoning and Tony Chachere’s Creole Seasoning, then wrapped it in bacon.

Smoked it  at 205 degrees for 2 hours and 15 minute. The internal temp was 190 according to my thermometer in my MES 30. I know its a little off so figured it was good to go. Removed meat from smoker and let rest. Sliced  it up into sections and damn did it smell good. Went to take pics of it and the batteries were dead in camera and all my rechargeable batteries were dead as well. Anyhow it tasted as good as it smelled.

Sorry about no pics.

 

[themule69]

 
I took a couple pieces of Venison Tenderloins that I found in the deep freeze that were vacuum sealed. Thawed them out in the fridge. Soaked them in salt water for approx 12 hours to remove any excess blood. Looked around on site for a brine recipe and found this one.

Planned to only brine for 12 to 24 hours but due to circumstances beyond my control it ended up being almost 48 hours.

Here was the brine that I used. 

* 1 gallon water

* 3/4 cup of kosher salt

* 1/2 cup of soy sauce

* 1/4 Worcestershire sauce

* 1/2 cup brown sugar

* 1/2 cup molasses

* 1 tbsp rosemary

* pepper to taste

* 3 Bayleaves (wasn’t part of origin recipe)

Boiled and let cool. Placed tenderloin into brine and placed container into fridge.

 I rinsed the venison after it brined and patted dry.

Then I rubbed it on one side with Nature’s Seasoning and Tony Chachere’s Creole Seasoning, then wrapped it in bacon.

Smoked it  at 205 degrees for 2 hours and 15 minute. The internal temp was 190 according to my thermometer in my MES 30. I know its a little off so figured it was good to go. Removed meat from smoker and let rest. Sliced  it up into sections and damn did it smell good. Went to take pics of it and the batteries were dead in camera and all my rechargeable batteries were dead as well. Anyhow it tasted as good as it smelled.

Sorry about no pics.

 

 

Happy smoken.

David

 

[boonedawg]

Bacon wrapping is the way to go on those lean cuts, we always wrap our ducks and geese.  I see you use Tony Cacheres, I like it to and it's pretty inexpensive, the only thing my wife doesn't care for all the SALT.  Have you tried the Paul Prudhommes, a lot less salt and I think a better flavor...try it, see what ya think.

 

[smoked g]

Tony’s also comes in a salt-free version but I have not seen it in stores.  I’m salt sensitive so we had to order it direct.