When I smoke tenderloin I usually wrap in bacon, it needs more flavor and fat, and everything needs bacon. However a friend of mine asked me to smoke some tenderloin but leave out all of the fat for health reasons. I tried it tonight, and while it tasted fine, and the texture was perfect, it had absolutely no flavor outside of the last few millimeters. Any thoughts on more flavor? Injection, marinade or something? I think Dr Blonder mentioned on his site freezing so there is more time to form a crust, but i'm not sure that would make it to the interior.
My only other thought is to split it and tie it up, but these things are pretty thin already and I think splitting it would compromise the texture and juiciness.
Thanks.
My only other thought is to split it and tie it up, but these things are pretty thin already and I think splitting it would compromise the texture and juiciness.
Thanks.
Comment