Cold-smoked reindeer tenderloin

4.67/5 (3)
Reindeer tenderloin is excellent for cold smoking. Beef tenderloin is also very good. Try it and enjoy the flavour of cold smoking.
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For pieces of fresh reindeer tenderloin (à 150 g)

Salt solution:

1 L of cold water

150 g of salt

30 g of sugar


Cut any possible membranes off the meat. Prepare the salt solution with cold water and pour it over the pieces of meat covering them completely. Cover the dish tightly with cling film and put in the fridge for 36 hours.

Put the cold smoking dust in the Mustang Pro cold smoke generator according to instructions. Smoking time on a single charge is approx. 10-12 hours. If you want a stronger smoky taste, you can repeat the smoking process two or three times. Remember to ensure that the temperature remains low throughout the smoking period. A good temperature here is 5-10 C. Also take care of hygiene and ensure that the cabinet, dish or barbecue used for smoking is clean. It is advisable to place the meat in the upper part of the generator to smoke.

You can complete it in just one smoking session (10-12 hours). You can offer the reindeer in thinly cut slices as you would with cold cuts, or perhaps as a delicious starter for a festive buffet.

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