Smoked Venison Loin
The venison loin is rubbed with an aromatic spice blend and hot smoked at low temperature. The result is tender, juicy meat with a fine smoky aroma. Beech wood with cherry gives this noble cut a pleasantly sweet note.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 2-12 hours restingRemove silver skin and tendons from venison loin, rinse cold and pat thoroughly dry. Mix all rub ingredients and coat the meat evenly on all sides. Rest covered in the refrigerator.
Smoking
3-4 hoursRegulate smoker to 110-120 °C. Place venison loin on the grate and smoke with beech and cherry wood until a core temperature of 60-63 °C is reached. Use a meat thermometer.
Resting
10 minutesRemove meat from smoker, loosely wrap in aluminum foil and rest for 10 minutes to allow juices to redistribute. Then slice across the grain and serve.
Pro Tip
Do not cook the venison loin beyond 63 °C core temperature – it will remain pink and juicy. Rest covered for 10 minutes afterwards.
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