Venison Sausage and Morel Stuffed Canadian Bacon

This could very well be my favorite breakfast treat. Canadian bacon stuffed with fresh venison breakfast sausage and sauted morel mushrooms.
Just does not get much better than this..... :)

I start by making the canadian bacon. I used a nice large back pork loin... this one was around 9lbs.

I butterflied the loin open to lay flat. Mixed my dry cure....1 TBS of Tender Quick with 1 tsp of sugar per pound of meat. I used turbinado sugar.

Sprinkle the mixture over the meat...both sides. Then shake off any excess.

Wrap the meat and let it cure in the fridge. I cured this for 3 days.

After curing for 3 days, rinse the bacon and let it soak in fresh water for about an hour. This helps get rid of some of the saltiness.

I used some venison meat from a buck I got last fall.

I ground the venison with some pork.

The wild sage smells amazing right now, so I used this in the sausage....It seemed fitting to use the wild sage with the wild venison and wild mushrooms. :)

I used a mixture of...

2 1/2 tsps of salt

1 tsp fresh ground black pepper

1/4 tsp of red pepper

a dash or two of red pepper flakes

and about 2 tsps of minced fresh wild sage

This was for about 2 1/2 pounds of ground meat.

I sauted the morels, onion and garlic in a bit of butter....then cooled the mixture.

I browned the sausage and cooled it....then topped the butterflied bacon.

Added the morels and onions.....

Rolled up and sprinkled with some fresh cracked black pepper....

then onto the smoker...

I hot smoked the bacon at 225 until it reached an internal temperature of 165. I used a bit of hickory for a light smoke.

The venison sausage and morel stuffed canadian bacon along with a fresh egg from my girls (hens)...a hot biscuit with some homemade sand hill plum jelly, and a bit of fruit...life is good!
:)