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Smoked Backstrap & Tenderloin
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<blockquote data-quote="Specializedjon" data-source="post: 5254258" data-attributes="member: 20193"><p>My first time smoking venison this weekend. It was probably the best meat I've ever eaten. This was the buck I recently took off our new land. Made it all that much more special.</p><p></p><p>Marinade:</p><p>- Soy sauce </p><p>- Italian dressing</p><p>- Dijon mustard</p><p>- Black pepper</p><p>- Tabasco </p><p>- Garlic powder</p><p>- Onion powder</p><p>(as you can see....only what I could find in the fridge)</p><p></p><p>Jabbed it with a fork pretty good, stuck it in a zip lock bag a mashed it all in. Let it sit in the fridge for about 4-hours. Wrapped the 3 pieces in bacon. Topped it with Montreal seasoning before it went on the smoker.</p><p></p><p>Smoked it at 225 (ish) for 4-hours. Actually lost the fire while we went shooting (dumb move) but thankfully it was stinkin PERFECT. </p><p></p><p>Pretty sure this isn't the best marinade or smoking technique but it turned out awesome. Scarf'd it down before we were able to get pics.</p></blockquote><p></p>
[QUOTE="Specializedjon, post: 5254258, member: 20193"] My first time smoking venison this weekend. It was probably the best meat I've ever eaten. This was the buck I recently took off our new land. Made it all that much more special. Marinade: - Soy sauce - Italian dressing - Dijon mustard - Black pepper - Tabasco - Garlic powder - Onion powder (as you can see....only what I could find in the fridge) Jabbed it with a fork pretty good, stuck it in a zip lock bag a mashed it all in. Let it sit in the fridge for about 4-hours. Wrapped the 3 pieces in bacon. Topped it with Montreal seasoning before it went on the smoker. Smoked it at 225 (ish) for 4-hours. Actually lost the fire while we went shooting (dumb move) but thankfully it was stinkin PERFECT. Pretty sure this isn't the best marinade or smoking technique but it turned out awesome. Scarf'd it down before we were able to get pics. [/QUOTE]
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Smoked Backstrap & Tenderloin
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