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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 40°F. Add cleaned and trimmed venison and cure for 24 hours.
Remove from venison from brine, pat dry, and smoke at 250°F with the below mixture in the wood box until inside temperature reaches 125° - 130°F
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.