Bacon Weaved Venison Back-Strap

Here's how it looked:

Marinated meat with Allegro Hickory Smoke Marinade
Let chill for about 6 hrs
Placed my bacon weave on the meat

Cooked on low-med heat on grill until meat reached 160 degrees
Let meat rest for about 5 min (hardest part!)

Enjoyed with a fresh salad and a good dark beer

Easy Salsa

This stuff is pretty darn good!

1 (14.5 ounce) can tomatoes & green chilies
1 (14.5 ounce) can whole tomatoes (plus the juice)
4 teaspoons jalapeno (canned, diced... NOT pickled!)
1/4 cup yellow onion diced
3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

In a food processor place jalapenos & onions.
Process for a few seconds.
Add both cans of tomatoes, salt, sugar and cumin.
process all ingredients until well blended...DO NOT puree.
Place in covered container and chill for a couple of hours.
Eat with some Tortilla chips!
Oh...don't forget the BEER!

Hot Italian & Breakfast Sausage

With my trusty Guide Series #12 grinder & my Food Saver V2830 my wife and I decided to give making Hot Italian sausage a try along with some breakfast sausage.  The Hot Italian turned out AWESOME!  The breakfast sausage turned out well also but I’d like to add a little more heat to it next timeJ

The best part about it is that I saved a quite a bit of money making it myself.  As for a good gourmet Italian sausage can cost $6-$8 per pound and breakfast can cost $4-8 per pound. I bought the 20 pound pork butt for $29 and spent about $10 in seasonings/packaging.  After trimming/grinding I had 17 pounds of sausage for $39.  That’s $2.24 per pound!!!!!  Not only is this a great savings but I know what went into the sausage I’ll be eating.  Many companies place a lot of trimmings & bi-products in their product to yield a higher profit!