Venison Loins

Discussion in 'Wild Game' started by orenglin, Aug 6, 2013.

  1. Supper tonight.

    Butterflied venison loin, marinated in Italian dressing, stuffed with cream cheese (about the size of my pinky finger the length of the butterfly, and slivered onions, wrapped in a bacon blanket. Smoked it to a "beef medium" well.

    It was amazing.

    Tried a different way of smoking.  Before tonight, I had only used charcoal, and A LOT of charcoal.  Tonight, I tried using more wood and less charcoal, and it seemed to work out well.  I plan to keep playing with it.  Now I need to figure how to better control the temps with wood.

     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    That looks awesome [​IMG]

    As for the wood try using smaller pieces and adding them more often or burn them in a separate device and transfer the coals which is a pain but gives you better heat control
     
  3. Looks Awesome. Bacon weave looks good too!. Since moving to AZ in '07 I have yet to have a successful deer hunt. I miss hunting deer back in IN.
     
  4. travisb

    travisb Smoke Blower

    What kind of smoker are you using?
     
  5. tonybel

    tonybel Smoking Fanatic

    Looks good!
    Thanks for sharing.
     
  6. Looks great...but.....uUmmm...where's the money shot?
     
  7. sorry?  what do you mean money shot?
     
  8. I am using a side fire box or offset fire box Charbroil charcoal grill/smoker.  Sorry these are the best pics that I have so far.


     
  9. A photo of the sliced meat is the "money shot".
     
  10. link

    link Smoking Fanatic SMF Premier Member

    That looks fantastic! I believe by "money shot" they are looking for a picture of it sliced up so we can see the inside.
     
  11. Oh, sorry, didn't think to snap that shot of it cut up.  In reality it was eaten so fast, I'm not sure I could have gotten one.
     
  12. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Yea you usually have to be quick and also aware to avoid forks and knives that are flying towards the meat [​IMG]
     
  13. [​IMG] Misdemeanor offense. Tease us with a great looking venison roast and no money shot! Cruel and detrimental to the well being of my belly.
     
  14. huntfishdude

    huntfishdude Newbie


    I must say this recipe sounded interesting so I had to try it on a fresh venny loin. Here's the money shot. The Italian marinade time was shorter than I prefer, being only 1.5 hrs. The temp set was 220 on my electric smoker and I took it off at probe temp of 150. Was not sure what the cream cheese would do so I smoked it in a small pan. Chips used was one cup of a mix of Apple and red oak. Very tasty.
     
  15. towm8er

    towm8er Newbie

    That looks amazing

    Sent from my SM-G530T1 using Tapatalk
     
  16. huntfishdude

    huntfishdude Newbie

    And indeed, it was. Doing a larger cut today. Will send pics latter. Hoping to thin slice for lunch meat.
     
  17. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Looks good, way to go.
     
  18. huntfishdude

    huntfishdude Newbie

    Just pulled off this venny hind leg from the smoker. Cooked this one to 145 degrees.
     
  19. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Looks good huntfishdude
     

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