Originally Posted by flyinlowe

The last two deer I killed I kept the loins and backstrap hole and I smoked them. I marinated them overnight in soy sauce, olive oil, and montreal steak seasoning. Then I added bark from my hickory tree and smoked them until the internal temp was around 135 degrees. I was raised being told that venision has to be cooked well done. I now know that it doesn't and cooked to about 135 then I let them sit for about 5 minutes and it is great. If you have a smoke give it a try sometime, you won't be disppointed.
The loins cook pretty quickly in the smoker and make a great snack while we wait on the back straps to finish.