Ingredients:
1 lb Ground venison
1 lb Breakfast sausage
3 cans Fire Roasted Rotel
½ White onion (diced)
The juice from one can of adobes in chipotle sauce
2lb block of Velvetta cheese
8 oz block of Monterey Jack cheese
Rub of choice (we used Bearded Butcher Black)
Disposable Metal pan highly encouraged!
Chopped Cilantro (optional)
Directions:
Brown ground venison and breakfast sausage over med high heat and drain fat. Add diced tomatoes until translucent. Cut up both blocks of cheese into 1-2” cubes and put in bottom of metal pan. Add two cans of rotel, the juice for the adobes in chipotle sauce and 2-3 tablespoons of rub. Mix lightly and put into the smoker. If you’re using a pellet smoker start with pan in cold smoker and bring to 300 degrees. If you’re using a crockpot turn to high, if you’re using an oven Turn to 300 degrees. Stir every 30 mins until cheese is melted thoroughly. Top with ingredients of your choice and enjoy!
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Негізгі бет Venison Cheese Dip
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