boudain stuffed backstrap
 

Boudain stuffed backstrap

1/2 venison backstrap or porkloin
1 link boudain (spicy or mild, your choice)
1 pack pepperjack cheese
1 pack bacon

slice loin as shown
season meat to taste w/ garlic salt and cracked pepper
add 4 or 5 slices of pepperjack cheese
remove casing from boudain and place on cheese
fold meat over and wrap w/ bacon
cook for 4 hours on smoker (I like pecan wood) @ 240 degrees

enjoy!

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I was sitting around here watching this ice and snow, now thanks to Skeeter I got to try this.
Thanks a lot Skeeter.:p:naughty:

No fair if we do not have a taste test get together. I have made something similar and so has Dena, but always looking at new ideas. Cannot wait.
Bob

really good with thick cut peppered bacon or the chipotle' bacon they sell at HEB!