deer backstrap cut 1/8 inch thick hammered flat, spread cream cheese on it and a slice of jalapeno pepper. roll up and secure with a round tooth pick. cook on the grill over low heat lightly cooking as it will cook fast, and enjoy.
5-6 hours smoke---
7-8 hours on dehydrator at 160 deg temps to 160 -165 internal
(orif no dehydrator 200 deg set for oven with spoon in the door to 160-165 internal)
Was just telling the wife I need to make some as I bought the casings months ago. I want to add jalepenos and cheese. Has anyone ever made these with cheese mixed in? Is it advisable?
Was just telling the wife I need to make some as I bought the casings months ago. I want to add jalepenos and cheese. Has anyone ever made these with cheese mixed in? Is it advisable?
Yep, many times. you can use fresh jalapeños and high temp cheese which you can buy online or some butcher markets stock it...
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