Venison Sausage and Morel Stuffed Canadian Bacon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cowgirl

Legendary Pitmaster
Original poster
OTBS Member
Oct 2, 2007
7,644
48
Oklahoma
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!
 
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!
 
That really looks great Jeanie. I always like to see what you're going to come up with next. You never disappoint us.
 
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!
 
Can't say it much different Jeanie - Amazing prep, smoke and presentation - as usual!
PDT_Armataz_01_37.gif
 
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
 
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!!!
 
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.
 
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! ! !
 
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
 
lol Thanks deud!! Maybe you should try the wild sage, it's pretty danged good.
biggrin.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky