Smoked Venison Chorizo Stuffed Peppers with the Weston Smoker
Directions
Skip the green bell peppers for banana peppers. Change out that boring ground beef or pork sausage for some venison chorizo. Who needs tomato sauce when you have chiltomate sauce?! And forget about the oven - use your smoker. Take our advice, and you'll end up with some of the best stuffed peppers you've ever had in your life!
Feed cubed venison and bacon through the coarse plate of your Meat Grinder. Mix the meat with the remaining ingredients and run the mixture through the medium grinder plate. Cover and refrigerate.
Preheat your smoker to 200°F and soak your wood chips. Cut your peppers to stuff them. Make a gentle, horizontal cut just below the stem, then make a slice down the pepper, forming a T. Be careful not to cut all the way through the pepper. Stuff the peppers with the chorizo, then smother in Chiltomate Sauce.
Place the peppers into your Smoker and smoke for 2-3 hours, or until the peppers are soft and the meat is cooked through.
Remove the peppers from the smoker, smother in more Chiltomate sauce, then use your Mandoline w/ the grater attachment to shred your cheese over top of the peppers.
Return to the smoker for 10-15 minutes — until the cheese is melted.
Serve immediately, hot.
Smoked Venison Chorizo Stuffed Peppers with the Weston Smoker
Skip the green bell peppers for banana peppers. Change out that boring ground beef or pork sausage for some venison chorizo. Who needs tomato sauce when you have chiltomate sauce?! And forget about the oven - use your smoker. Take our advice, and you'll end up with some of the best stuffed peppers you've ever had in your life!
Feed cubed venison and bacon through the coarse plate of your Meat Grinder. Mix the meat with the remaining ingredients and run the mixture through the medium grinder plate. Cover and refrigerate.
Preheat your smoker to 200°F and soak your wood chips. Cut your peppers to stuff them. Make a gentle, horizontal cut just below the stem, then make a slice down the pepper, forming a T. Be careful not to cut all the way through the pepper. Stuff the peppers with the chorizo, then smother in Chiltomate Sauce.
Place the peppers into your Smoker and smoke for 2-3 hours, or until the peppers are soft and the meat is cooked through.
Remove the peppers from the smoker, smother in more Chiltomate sauce, then use your Mandoline w/ the grater attachment to shred your cheese over top of the peppers.
Return to the smoker for 10-15 minutes — until the cheese is melted.
