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Old 11-07-2006, 01:06 PM   #11
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I did not read Gretchen's comments about injecting until after the tenderloin was cooked. I will try it next time without injecting and see which I like better. It will have to go some to be better but I will wait and see.

Thanks for your comments.

Sigma Man
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Old 11-10-2006, 09:08 PM   #12
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Somewhere we had a smoked tenderloin. It was at a carving station and covered with thin slices of foie gras. Also deerhunters smoke backstrap topped with slices of bacon. I would never have thought to do either.
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Old 11-10-2006, 10:14 PM   #13
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Quote:
Originally Posted by Dubiago
Somewhere we had a smoked tenderloin. It was at a carving station and covered with thin slices of foie gras. Also deerhunters smoke backstrap topped with slices of bacon. I would never have thought to do either.
Smoked venison is interesting. I have made it for an appetizer for a tailgage.
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