I took a deer backstrap and tried to roll it open like a pork loin. Need to practice this more but it came out OK.
Then I added colby jack, italian and monterey jack cheese.
Then a little chopped spinach
Rolled and tied. In the smoker at 230 with pitmasters blend and pecan pellets.Also a lite coating of rub.
And a couple finished shots
Took to 140 IT.
It was very good but I should have seasoned the inside of the meat more. Enjoy!
Mike
Then I added colby jack, italian and monterey jack cheese.
Then a little chopped spinach
Rolled and tied. In the smoker at 230 with pitmasters blend and pecan pellets.Also a lite coating of rub.
And a couple finished shots
Took to 140 IT.
It was very good but I should have seasoned the inside of the meat more. Enjoy!
Mike
