Now that's an idea a man like me could sink his teeth into!
X
-
cajundaveTags: None
-
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!
-
Here's my version.
Buddy of mine marinated the pork loin after fileting in whole grain mustard, worcestshire,louisiana sauce, and beer. Then stuffed.
Man it was good stuff. It got tore up. Plus its even better for breakfast. great recipe.
Weatherby 300.JPG
Comment
Comment