If you crave a snack packed with smoky depth, bold spicy heat, and creamy indulgence all in one bite, then this Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe is about to become your new favorite obsession. Tender jalapeños stuffed with luscious cream cheese and sharp cheddar meld beautifully with rich venison sausage before being wrapped in savory beef pastrami and kissed by a low-and-slow smoke. This appetizer delivers an addictive combination of flavors and textures that make every popper an irresistible treat perfect for game day gatherings, backyard parties, or just satisfying those snack cravings in style.
Ingredients You’ll Need
Each ingredient in this Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe plays a crucial role, adding its own unique flavor, texture, or color. From the fresh heat of the jalapeños to the smoky richness of pastrami, these simple but carefully chosen components come together to create magic.
- Jalapeños (8–10 whole): Fresh, crisp, and spicy, they form the perfect vessel for the creamy filling.
- Cream cheese (16 oz): Provides a smooth, cooling base that balances the heat from the peppers.
- Venison summer sausage (1 cup, chopped): Adds hearty, gamey richness and chewiness to each bite.
- Shredded cheddar cheese (1/2 cup): Offers a sharp, melty complement that enriches the stuffing.
- Beef pastrami (10–12 thin slices): Wraps the poppers with smoky, peppery flavor and helps keep everything intact during smoking.
- Cowboy Candy seasoning or BBQ seasoning: Sprinkled on the outside for a burst of additional spice and complexity.
- Favorite BBQ sauce: Brushed on near the end to add gloss, tang, and a touch of sweetness for the perfect finish.
How to Make Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe
Step 1: Prepare the Venison Sausage and Jalapeños
Start by removing the casing from the venison summer sausage, then slice it into half-moon pieces to ensure it incorporates evenly inside the poppers. Next, slice the jalapeños lengthwise and carefully scoop out the seeds and membranes to control the heat level while leaving enough flesh to hold the filling securely. It’s a simple prep step that sets the stage for the explosion of flavor to come.
Step 2: Stuff the Jalapeños with Cream Cheese and Cheddar
Generously fill each jalapeño half with creamy, smooth cream cheese to temper the spice. Sprinkle a layer of shredded cheddar on top to add sharpness and gooey texture. This combination creates the luscious filling that contrasts perfectly with the smoky sausage and pastrami wrapping.
Step 3: Add Venison Sausage on Top of the Filling
Layer two slices of the chopped venison summer sausage on each popper, pressing gently so that the filling stays nestled inside the pepper halves. The sausage adds a savory punch and a wonderful chewy bite that makes these poppers way more than just cheese-stuffed peppers.
Step 4: Wrap Each Popped with Pastrami
Carefully wrap each stuffed jalapeño tightly with a slice of beef pastrami. This step is key to locking in the delicious filling and imparting a smoky, peppery depth during the smoking process. The pastrami also crisps lightly on the outside, adding the perfect contrast to the tender inside.
Step 5: Season and Smoke
Sprinkle your Cowboy Candy or favorite BBQ seasoning on the outside of each wrapped popper for added flavor and a touch of heat. Preheat your smoker to 250 degrees Fahrenheit using indirect heat, and add fruitwood chips like applewood or the classic hickory for an irresistible smoky aroma. Arrange the poppers on the rack and smoke for approximately 90 minutes until the pastrami is gorgeously golden and subtly crisp.
Step 6: Brush with BBQ Sauce and Finish Smoking
In the last 10 minutes of smoking, generously brush your favorite BBQ sauce over the poppers. Return them to the smoker just long enough for the sauce to become glossy and slightly caramelized, elevating the poppers with a sweet and tangy finishing touch that makes them utterly addictive.
How to Serve Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe
Garnishes
Sprinkle chopped fresh herbs like parsley or chives over the poppers to add a burst of color and a fresh note that balances the smoky richness. Tiny dots of sour cream or a drizzle of ranch dressing on the side can also help mellow the heat for guests with sensitive palates.
Side Dishes
Pair these poppers with crisp coleslaw to bring crunchy texture and tanginess or serve alongside a creamy potato salad for a comforting contrast. A basket of crisp veggie crudités makes a great light and refreshing accompaniment, ensuring your guests have plenty of balance on the plate.
Creative Ways to Present
Serve these poppers stacked on a wooden platter lined with parchment paper for a rustic, inviting look perfect for casual gatherings. For a party twist, thread the cooked poppers onto skewers for easy grabbing, or arrange them in a circle around a smoked BBQ dip to encourage sharing and dipping fun.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover poppers in an airtight container in the refrigerator. They keep well for up to 3 days, allowing you to enjoy their smoky goodness even after the party’s over without losing any flavor or texture.
Freezing
If you want to prep ahead or save some for later, wrap each popper individually in plastic wrap, then place them all in a freezer-safe container or bag. Frozen properly, these poppers stay delicious for up to 3 months. Just thaw them overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes to warm through and crisp up the pastrami again. Avoid the microwave to preserve the delicious texture and smoky flavor.
FAQs
Can I use other types of sausage instead of venison summer sausage?
Absolutely! While venison summer sausage adds its signature gamey richness, you can swap in spicy chorizo, andouille, or classic pork sausage depending on your taste and availability. Just choose a firm, sliced sausage that complements the smoky notes well.
What kind of wood chips work best for smoking these poppers?
Applewood and hickory are fantastic options because they provide a sweet, mild smoke that enhances the pastrami and sausage without overpowering the delicate cream cheese filling. Feel free to experiment with cherry or pecan as well for unique flavor twists.
How spicy are these poppers? Can I adjust the heat?
The heat level comes mainly from the jalapeños and how much of the membranes you leave inside. For milder poppers, remove all seeds and membranes entirely. For a bigger kick, keep some membranes intact or even sprinkle in a little cayenne pepper with the cream cheese.
Is it necessary to use cream cheese, or can I substitute something else?
Cream cheese is ideal for its smooth, tangy richness and ability to bind the filling together, but you can substitute with a mixture of mascarpone or ricotta with a bit of sour cream for a slightly lighter texture. Just keep it creamy to balance the spice and smokiness.
Can these poppers be made without a smoker?
Yes! If you don’t have a smoker, you can bake them in the oven at 375 degrees Fahrenheit for 25-30 minutes, or grill them over indirect heat until the pastrami crisps and the filling is bubbly. You’ll miss some smoky depth, but the flavor and texture will still be incredible.
Final Thoughts
I truly believe this Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe is the kind of dish that turns any moment into a celebration. Whether you’re sharing with friends over drinks or sneaking a few as a midnight snack, these poppers deliver unbeatable flavor and satisfaction. So fire up the smoker, gather your ingredients, and dive into this flavorful adventure—you won’t regret it!
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Smoked Venison Poppers with Cream Cheese, Sausage, and Pastrami Recipe
- Total Time: 2 hours
- Yield: 6 servings
- Diet: Halal
Description
Smoked venison poppers stuffed with creamy cheese and savory venison summer sausage, wrapped in pastrami for a bold, smoky, and flavorful appetizer that combines heat and richness in every bite.
Ingredients
Main Ingredients
- 8–10 whole jalapeños
- 16 oz cream cheese
- 1 cup venison summer sausage, chopped
- 1/2 cup shredded cheddar cheese
- 10–12 thin slices beef pastrami
Seasonings & Sauces
- Cowboy Candy seasoning or favorite BBQ seasoning
- Favorite BBQ sauce
Instructions
- Prep the venison sausage: Remove the casing from the venison summer sausage and slice it into half-moon pieces. Set aside for stuffing.
- Prepare the jalapeños: Slice jalapeños in half lengthwise and carefully remove seeds and membranes to reduce heat while maintaining structure for stuffing.
- Stuff with cream cheese: Generously fill each jalapeño half with cream cheese, ensuring even coverage to balance the heat and flavor.
- Add cheese and sausage: Top the cream cheese with shredded cheddar cheese and then place two slices of venison summer sausage on each for rich layering of flavors.
- Wrap with pastrami: Tightly wrap each stuffed jalapeño half with a slice of beef pastrami to hold the filling and add smoky, savory notes.
- Season the wrap: Lightly season the outside of each popper with Cowboy Candy or your preferred BBQ seasoning to enhance flavor before smoking.
- Preheat and prepare smoker: Preheat your smoker to 250°F using indirect heat. Add wood chips such as applewood or hickory if desired for additional smoke flavor.
- Smoke the poppers: Place the poppers in the smoker and smoke for approximately 90 minutes until the pastrami wrap is golden brown and lightly crisped.
- Apply BBQ sauce: In the last 10 minutes of smoking, brush each popper with your favorite BBQ sauce and return to the smoker until the sauce becomes glossy and slightly caramelized.
- Serve: Remove the poppers from the smoker, let them cool slightly, and serve warm as a bold and flavorful appetizer.
Notes
- Applewood or hickory wood chips work well for smoking, providing a complementary smoky flavor.
- Leaving some jalapeño membrane intact will increase the heat level for those who prefer spicier poppers.
- Pepper jack cheese can be substituted for cheddar to add more spice.
- Prepare the poppers ahead of time and refrigerate them until you are ready to smoke for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
