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Venison Sausage and Morel Stuffed Canadian Bacon

post #1 of 41
Thread Starter 
I was torn between making more canadian bacon or just stuffing this pork loin, so I decided to combine both.
I started by making the bacon...

Butterflied the loin and added my dry cure...1TBS tenderquick with 1 tsp of sugar per pound of meat. I let this cure for 3 days.

Next I made my venison breakfast sausage, from a buck I got last fall. I combined it with some pork.

I mixed in some salt, pepper, cayenne, red pepper flakes and wild sage.
I decided to use the wild sage because I like it and it smells really awesome right now. :)

I rehydrated some dried morels I had from this spring...sauted them in butter along with some onion and garlic. Then I cooled them.

After the bacon cured for 3 days, I soaked it in fresh water to remove some of the saltiness.
I browned the venison sausage and chilled it...then topped the bacon with both the sausage and sauted morels.

Rolled and onto the smoker with a bit of hickory....

The stuffed canadian bacon came out great, really moist and tender, the venison sausage and morels were a good addition. I will make this again. :)

The venison sausage and morel stuffed canadian bacon with a fresh egg from one of my girls (hens), a hot biscuit with sand hill plum jelly and some fruit. Breakfast!

post #2 of 41


You always amaze me.

It's no wonder why so many here want to marry you! I would too, you are a keeper!!

Thanks for the Qview!
post #3 of 41
Fabulous. Fabulous.
post #4 of 41
Very nice! Jeez...how big was your morel haul this spring? Not a good year around here...sigh. I got skunked.
post #5 of 41
That really looks great Jeanie. I always like to see what you're going to come up with next. You never disappoint us.
post #6 of 41
Wow! That looks down right awesome. I even thought I could smell it for a second there. Wild sage huh? Really cool ideas that never seem to end from you Cowgirl!
post #7 of 41
cowgirl that looks awesome good job
post #8 of 41
Can't say it much different Jeanie - Amazing prep, smoke and presentation - as usual! PDT_Armataz_01_37.gif
post #9 of 41
Wow! icon_exclaim.gif

No marriage proposal for me. I learned my lesson. PDT_Armataz_01_18.gif
post #10 of 41
Thread Starter 
Thank you folks, I appreciate it!
The wild sage is really tasty, I use the young tender leaves. They are great tucked under the skin of a plump roasting hen too. smile.gif

Joe, since I'm allergic to the big M word, I thought we were just gonna live in sin? Just kidding! lol
post #11 of 41
i dunno but we pick morels up here to and there aint never no leftovers to be dehydrated. you very lucky!!!! mention morels and you know it got to be good, mebe next spring i may have to try this out. it looked great!!!
post #12 of 41
Yeah, it does seem like we discussed that before. biggrin.gif I didn't think we were gonna live in sin, just visit there every so often. icon_evil.gif LOL

Of course, saying I was never going to get married didn't stop me before. PDT_Armataz_01_05.gif

Sorry for the thread hijack.

Good looking grub.
post #13 of 41
once again, you amaze me curly girl........tho i can't STAND sage......ugh....reminds me too much of turkey day stuffing.......ack

other than that, i LOVE your idea of curing the loin first then stuffing it........POINTS! ! !
post #14 of 41
Thread Starter 
smile.gif Thank you erain! Hope you give it a try.

Joe, we can meet half way...you bring the smoked frog legs and I'll bring the bacon.PDT_Armataz_01_34.gif
post #15 of 41
Thread Starter 
lol Thanks deud!! Maybe you should try the wild sage, it's pretty danged good.biggrin.gif
post #16 of 41
Deal! PDT_Armataz_01_18.gif
post #17 of 41


It's true, the way to a man's heart is though his stomach!! You got mine..

"If the house is a rockin' don't bother knockin', come on in"
post #18 of 41
Thread Starter 
PDT_Armataz_01_34.gif ........lol
post #19 of 41
Thread Starter 
Thank you dha, I appreciate it!cool.gif
post #20 of 41
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