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Hickory and Tea Smoked Venison Tenderloin with Apple


½ gallon water
3 ounces kosher salt
1 ounce curing salt
4 ounces brown sugar
2 ounces honey
2 ounces soy or tamari
2 garlic cloves, crushed 2"
ginger, peeled and crushed
1 tangerine peel, pith removed, dry
1 venison tenderloin


Combine first 6 ingredients, boil, and skim off impurities. Remove from heat and add garlic, ginger, and tangerine peel. Cool to 40F. Add cleaned and trimmed venison and cure for 24 hours.
Remove from venison from brine, pat dry, and smoke at 250F with the below mixture in the wood box until inside temperature reaches 125 - 130F
Smoking Mixture: Hickory wood Black tea Garlic, crushed Ginger, crushed Brown sugar Combine wood, tea, garlic, and ginger in wood box and sprinkle with sugar. Place wood box in smoker.