Stuffed Smoked Deer Loin
1 deer loin sliced in half longways. It can be spiral cut long ways and rolled out flat if you like. Cut and rolled out flat is our preference.
Mix the following together and spread across the deer loin and roll up.
cooked spicy sausage of your choice (we prefer chorizo if you have it, spicy breakfast sausage is good too)
Place bacon weave flat on cutting board. Lay rolled loin in the center and roll bacon over the loin. Use toothpicks to hold bacon in place.
Smoke on smoker at 225 degrees for approximately 3 hours. TIME WILL VARY based on loin size. Cook to desired internal temp. Remove toothpicks, slice and stand back….the crowd will run you over to get to it!!
2 (4-6 cups) frozen corn
1 brick of cream cheese
1 stick of butter
salt and pepper to taste
Crockpot 2 hours on high or 4 hours on low. This came from my sister in law Jessica Koelm. It is delicious! It has also been suggested by my dear friend, Christine, that you can add bacon, onions, and peppers. We have tried it with real bacon bits and it was amazing! You could even add breakfast sausage or italian sausage and make it a meal!