Quick & Easy Smoked Venison Loin: Juicy, Tender, and Flavorful
Nutritional value per serving
Calories250kcal
Carbs1gram
Fat12gram
Protein30gram
Ingredients
- Venison loin, trimmed1 kg
- Olive oil2 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Smoked paprika1 tsp
- Salt1.5 tsp
- Black pepper, freshly ground1 tsp
- Wood chips for smoking (hickory or applewood recommended)1 handful
This recipe teaches you how to smoke venison loin quickly and easily, perfect for those who want tender, juicy meat infused with smoky flavor. The total cost of ingredients is approximately $15 USD / €14 / £12 / ₹1200. The smoked venison loin contains about 250 calories per serving. Suitable for paleo, keto, and high-protein diets. This recipe is of easy complexity and takes under 1 hour total cooking time. Food safety is emphasized with recommended internal temperatures to ensure perfectly cooked and safe venison every time.
Preparation instructions
Prepare the venison loin
1Pat the venison loin dry with paper towels. This helps the rub adhere and promotes even smoking.
Apply olive oil and seasoning
2Rub the olive oil evenly over the venison loin. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning mix over the entire loin.
Preheat your smoker
3Prepare your smoker to maintain a steady temperature of 107-121°C (225-250°F). Add soaked wood chips of your choice (hickory or applewood recommended) to produce smoke. Soaking the chips prevents them from burning too quickly.
Place the venison loin in the smoker
4Put the seasoned venison loin on the smoker rack, making sure it is not hanging or touching the heat source directly. Closing the smoker lid allows even smoke to surround the meat.
Smoke the venison loin
5Smoke the venison loin for approximately 45-60 minutes until the internal temperature reaches 63°C (145°F) for medium-rare or up to 68°C (155°F) for medium. Use a meat thermometer inserted into the thickest part of the loin without touching bone or fat to check temperatures.
Rest the meat
6Remove the venison loin from the smoker and cover it loosely with aluminum foil. Let it rest for 10-15 minutes so juices redistribute, keeping the meat moist and tender.
Slice and serve
7Slice the venison loin against the grain into 1 cm thick slices. Serve warm with your favorite sides.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
2Do not leave venison at room temperature for more than 2 hours. Refrigerate promptly before and after smoking.
3If you don't have a smoker, you can use a charcoal grill with a smoker box or foil packet of wood chips to mimic smoking.
4Use a reliable meat thermometer to ensure safe internal temperatures are reached, avoiding undercooking or overcooking.
Equipment Needed
- Smoker or charcoal grill with smoker box
- Meat thermometer
- Small mixing bowl
- Brush or hands for applying oil and seasoning
- Aluminum foil
- Sharp knife and cutting board
Shopping List
- [ ] Venison loin (1 kg) - approx. $10. Choose fresh, firm meat with a deep red color. Avoid any unpleasant odor.
- [ ] Olive oil (small bottle) - approx. $4. Select extra virgin olive oil for better flavor.
- [ ] Spices: garlic powder, onion powder, smoked paprika, salt, black pepper - approx. $5 for small quantities. Opt for fresh, aromatic spices for best taste.
- [ ] Wood chips (hickory or applewood) - approx. $3. Pick food-grade smoking chips, soak them in water before use.
Total estimated cost: $15
FAQ
What internal temperature should venison be cooked to for safety?
Venison should reach an internal temperature of at least 63°C (145°F) for medium-rare to be safe to eat. Using a reliable meat thermometer is essential.
Can I use other types of wood chips for smoking?
Yes, besides hickory and applewood, you can use cherry, maple, or mesquite wood chips. Each imparts a different flavor, so choose according to your taste preference.
How do I avoid dry venison loin?
Do not overcook the venison. Smoking to the recommended internal temperature and allowing the meat to rest afterwards will help retain juices and tenderness.
What if I don't have a smoker?
You can use a charcoal grill with a smoker box or a foil packet filled with soaked wood chips placed near the coals to produce smoke flavor.
How long should I let the venison rest after smoking?
Let the smoked venison loin rest loosely covered with foil for 10-15 minutes to allow juices to redistribute, ensuring moist and tender meat.