Cold-Smoked Venison Tenderloin with Pepper Crust
Tender venison tenderloin in an aromatic pepper crust, gently cold-smoked for an elegant game delicacy.
Ingredients(for 1 kg)
Instructions
Preparation
15 MinutenCarefully remove silver skin and sinew from venison tenderloin. Mix curing salt and sugar and rub evenly onto the fillet.
Curing
3-4 TageVacuum seal the rubbed fillet and cure at 4°C in the refrigerator for 3-4 days. Gently massage and turn daily.
Applying the Pepper Crust
12 StundenRemove fillet from vacuum bag, rinse with cold water and pat dry. Mix mixed pepper and coriander and coat the fillet evenly all around. Leave uncovered in the refrigerator for 12 hours to dry.
Cold Smoking
3 TageKeep the smoker at a maximum of 18°C. Smoke the venison tenderloin for 3 sessions of 6 hours each using cherry and alder, allowing 12-hour resting periods in cool air between sessions.
Maturing and Serving
2-3 TageAllow the fillet to mature for another 2-3 days in a cool, airy place. Slice paper-thin and serve with lingonberries and fresh bread.
Pro Tip
Venison tenderloin has very little natural fat – always keep the smoking temperature below 20°C so the fillet does not dry out and retains its tender texture.
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