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post #1 of (permalink) Old 11-30-2007, 09:25 PM Thread Starter
Scrub Buck
Join Date: Nov 2007
Posts: 20
Talking smoked tenderloin or venison backstrap

I slice open (length wise, not all the way through) a pork tenderloin, put cream cheese (about size of finger) and sliced jalapno pepper in length wise cut. Wrap bacon strips all the way around tenderloin and hold in place with toothpick. Smoke with favor wood for 5-6 hrs. at 225 degrees. I spray with spray bottle, mixture of 12 oz beer, 12 oz vinegar, and 4 oz LIQUID onion juice, about every 30 min. This is very good.
I plan on using vension backstrap next time it should be just as good.
joegrammier is offline  
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