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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