M
Meat Hunter
Guest
Started with 1# of homemade breakfast sausage, then added 1/2# of sausage from some cheese brauts I made and 1/2# of Italian sausage. 2# total. Rolled it out.
Added a nice piece of venison backstrap to it, cut down the center lengthwise.
Added some Hen of the Woods mushrooms I found this year while setting up deer stands along with some minced garlic.
And of course, CHEESE.
Made a nice diagonal bacon weave. I find the cheaper the bacon, the better it works.
After about 4 hours in the smoker.
Cut in half.
A nice view of a cut piece.
Usually, I find that the smoke overpowers the already smokyness of the bacon. This time, I just used a very neutral wood, Oak with no flavor wood. Came out perfect. If I were do it over again, which I will, will add MORE shrooms and cheese.
Added a nice piece of venison backstrap to it, cut down the center lengthwise.
Added some Hen of the Woods mushrooms I found this year while setting up deer stands along with some minced garlic.
And of course, CHEESE.
Made a nice diagonal bacon weave. I find the cheaper the bacon, the better it works.
After about 4 hours in the smoker.
Cut in half.
A nice view of a cut piece.
Usually, I find that the smoke overpowers the already smokyness of the bacon. This time, I just used a very neutral wood, Oak with no flavor wood. Came out perfect. If I were do it over again, which I will, will add MORE shrooms and cheese.