7d • Wild Game Recipes
Bear tenderloin
Smoked Bear Tenderloin
First your going to clean all silvering then brine for 12-24 hrs
Brine
Will be beef broth, Worcestershire, salt, sugar, fresh garlic, black pepper.
Pat dry wrap in thick cut bacon let sit room temp for an hr before putting in smoker
Preheat smoker 225 degrees
Going to smoke to internal temp of 165 degrees roughly 2-3 hours depending on size of loin. About hr before finished going to coat in blend of bbq and maple syrup
Wet rub
2 cups bbq
1/2 cup maple syrup
Finish smoking to 165 degrees let sit 5-10 minutes before slicing.
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Bear tenderloin
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