Whole Smoked Venison Loin
This recipe works for beef and venison and I’m sure with some temperature adjustment probably pork loin as well. First time I prepared this meal was with elk loin but for the purpose of this recipe / article I used a whole beef loin. Mainly because last season was a bit skimpy on the tag punching if you catch what I’m throwing.
To prepare a whole smoked venison loin you will need the following:
- Duh! you will need a smoker preferably one you can control the temp with consistency.
- 2 lbs loin of beef or elk loin or even deer loin
- 4 table spoons of salt
- 1 table spoon ground dried ancho chile
- 1 table spoon ground smoked paprika
- 1 table spoon of ground chipotle
- 1 table spoon of ground chile powder
- 1/4 cup of olive oil
- 2 packs of McCormick Au Jus Gravy
- 8-10 oz of slice baby bella mushrooms
- 1 table spoon salted butter
Preparation of whole smoke loin
Place your loin on a pan and allow it to sit for a 1/2 hour or so lightly covered with aluminum foil once it has warmed up a bit from the fridge you can begin applying the rub.
Combine your spices 4-7 in a bowl then coat the loin as liberally as possible with your olive oil. Then taking time to really get it into all the little crevasses put a good amount of salt over the entire loin . Doing the same liberally coat the loin with your spice mix. Cover the loin back up with the foil then go preheat your smoker to 300 degrees for beef and 180-200 degrees for Elk and deer with fairly high smoke value. I use a camp chef pellet smoker I use a smoke level of 4.
Once the smoker is at temp I place the loin directly on the center of the lower rack uncovered and close the lid and let it do its thing for 45 -120 mins depending on the thickness of your loin. I will let it cook till I have a internal temp of 130-135 for medium rare.
While your loin is cooking I prepare my mushroom gravy: in a large sauce pan I saute the mushrooms in butter until tender I remove the mushrooms from pan and set aside. Using the same pan I begin preparing the gravy for our whole smoked elk loin. Don’t follow the directions on the back of the pack of the Au Jus. Take 4 cups of warm water in a bowl and add in the two packs of Au Jus mix whisk it till its mostly mixes and pour it in while whisking into the hot pan. on high heat. The mix will begin to thicken let cook for about 3 mins then add in your mushrooms and continue to cook until you have reach a consistency you desire for gravy thickness.. the longer you cook it the thicker it gets but be careful you can go too far and burn it as well.
Once your whole smoked elk loin reaches desired temp remove it and place on cutting board to rest for 10 mins gently covered with aluminum foil. After the rest period slice in to thin steaks and serve with the gravy. My favorite accompaniment is mash potatoes with this meal but a nice grilled asparagus or broccoli for the health conscious is nice as well
Check out this elk hunting Podcast With Corey Jacobsen