14
Nov
This marinade is quick simple and tastes GREAT. This marinade is quick simple and tastes GREAT.
Place your venison into a gallon size freezer bag and pour over the marinade.
Smoked venison tenderloin marinade. Use tooth picks to secure. Place the venison tenderloin on the smoker with 2 chunks of flavor wood and smoke at about 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range but a good gauge is to shoot for 140 internal meat temperature. Grill for a few minutes for crisp bacon and grill marks.
Instructions Mix together all marinade ingredients in a bowl then add to a gallon zip lock bag with the whole venison loin. Preheat smoker to 225 degrees. Remove venison loin from the marinade and sprinkle with salt.
Add woodchips to your smoker and open vents to prevent a buildup of. Place the venison tenderloins on The Good-One Smoker with 2 chunks of Wild Cherry flavor wood and smoke at 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range but a good gauge is to shoot for 140 internal meat temperature. Make the marinade.
Combine the red wine garlic and soy sauce in a small mixing bowl and whisk to combine. Stir in the chopped rosemary and the pepper. Slowly whisk in the olive oil.
Whisk until the mixture is emulsified. Pour the marinade over the meat and refrigerate for 8 hours or overnight. When ready to cook start the Traeger grill on.
14 cup olive oil. 14 cup balsamic vinegar. 14 cup Worcestershire sauce.
14 cup soy sauce. 2 teaspoons Dijon mustard. 2 teaspoons minced garlic.
Salt and pepper to taste. First meat is largely devoid of salt so when immersed in a salty water solution the process of osmosis kicks into action and the area with less salt concentration the meat pulls the saltwater solution into the meat and hydrates it. This helps to keep the meat juicier over the several hour smoking process.
Now its time for the magic show. Open the smoker lid and place the meat on the grates. Close the lid smoke on indirect heat for 1 ½ hours per pound and or until the internal meat temperature has reached 140 o F.
Meanwhile do a quick check for heat and wood chips in 45 minutes while you smoke. The dressing has the right balance of vinegar oil and herbs to improve the flavor of most meats. If you want to make your own put the following in a Mason jar.
¼ cup vinegar red wine cider white wine etc ¾ cup olive oil. 1 garlic clove mashed and minced. You will want to marinate your venison in a sealable plastic bag or in a covered non-reactive container such as glass or plastic.
Or you can vacuum seal it. Do this in the fridge to slow the growth of any bacteria. If you like stir fries and fajitas marinate the venison slices before you stir-fry them.
Feb 10 2020 - This Smoked Venison Tenderloin is marinated in a fresh citrus marinade before spending time in the smoker. Its tender flavorful smokey and juicy. Cut the venison about 14 inch thick trying to keep the slices as uniform as possible.
Doing this will help the venison jerky smoke evenly and finish up at close to the same time. After youve prepped the meat mix up the marinade. Venison Jerky Marinade for 5 pounds of.
Combine all marinade ingredients in a bowl and stir well until the salt dissolves. Place your venison into a gallon size freezer bag and pour over the marinade. Remove as much air from the bag as you can.
Allow the steaks to marinate for a minimum of 2 hours but no more than 6. Place tenderloin on a rack in a shallow roasting pan. Bake uncovered at 425 for 55-60 minutes or until meat reaches desired doneness for medium-rare a thermometer should read 135.
Medium-well 145 basting often with reserved marinade. Let stand for 15 minutes before slicing. This marinade is quick simple and tastes GREAT.
Works on all game meats including duck moose elk deer front of cow back of cow and rattlesnake never. Venison Marinade Recipe Click on Show More1 can of Diet Coke1 cup of brown sugar6 oz. Soy sauceMix in zip lock bag or vac bagMarinade steaks for 2 hours or.