Bacon-Cheese-Jalapeno Smokies

[Daybreak]

[HarryToolips]

^^^^^^yum....is that bear or deer??

[Daybreak]

15 lbs mule deer, 5 lbs pork shoulder, 1.25 lbs bacon. Not sure if you saw the tail end of page 4, there are some pictures of the meat there. Starting to realize that sausage from game meat really needs ample fat added from pork or beef to get that juiciness and texture. Mine has bee a little dry up till now. The bacon in Mikey's recipe does wonders in this recipe for flavour and moisture content.

[luckofthedraw]

man that looks delicious.

[Glenny]

aaaah you did it again. Awesome job..droool...

[Daybreak]

aaaah you did it again. Awesome job..droool...

Hahahaha. Hadn't seen you around in a while and the first hint of snausage and you come out of the woodwork. Just like a dog hearing the crinkle of his food bag!

[Glenny]

Booo ff woof woof. haha, Thats me. lol likes me snausages. Must be the Euro in me.

[Mikey Rafiki]

Those look like textbook BCJ Smokies! They are just gorgeous when sliced.

Not a bad price for the high temp cheese either. I have someone looking in Calgary for me next week to see if they have any there.

Can wait to get out for some spring camping along with a steady diet of beers and smokies...

Mike

[Mikey Rafiki]

For everyone that's secluded with some meat, I'm making a batch of these tomorrow. I inventoried the freezer a few days ago and discovered I had no smokies for the first time in years. Luckily I harvested an elk and mule deer this past season to contribute to the home made sausage needs.

[HarryToolips]

I imagine this recipe would also go well with bear? As in, instead of using venison, use bear...I have lots of venison in the freezer i just hate pulling meat out and thawing to make something else..