​Craig Walker, Chapter Coordinator for Central Illiinois FHFH, will have a display at the Turasky Meats Deer Expo.  The expo will be held Saturday, September 24, 9:00 a.m. - noon at Turasky Meats, 1129 Taintor Road, Springfield, Illinois.

Attendees will be able to tour Turasky Meats processing plant to see how they process deer products and will be given an opportunity to sample some of their deer products. Turasky Meats will be giving away gift cards that hunters can use towards their deer processing this season. 

Stop by our FHFH display and say hello to Craig!  

August 6, Kathi Albertson (Chapter Coordinator for Guernsey County FHFH) and Tim Wedekamm (Chapter Coordinator for Stark County Ohio FHFH) set up a booth and represented FHFH at the Deerassic Classic Giveaway and Outdoor Expo in Cambridge, Ohio.

Part trade show, part charity raffle and a mostly just a really good time; the Deerassic Classic Giveaway and Outdoor Expo is the annual fundraiser held by the National Whitetail Deer Education Foundation. For the past twelve years, this annual event has been an opportunity for supporters of outdoor education to gather for one cause, providing youth & family educational programs.  To learn more about the Deerassic Classic Giveaway and Outdoor Expo, CLICK HERE.

The Walmart store in Trexlertown, PA awarded Lehigh Valley FHFH a $1,000 Walmart Community Grant. 

Thank you Walmart for partnering with FHFH to feed the hungry in your community!

Jalapeño Cheese Stuffed Bacon Wrapped BBQ Glazed and Smoked Venison Meatloaf!! 

That’s a mouthful for sure...  
A mouth full of goodness, that is! 
By Bobbie Jo Wasilko
HeHuntsSheCooks.com  


Ingredients:
3 lb. Ground Venison 
2 lbs. Bacon  
2-3 Jalapeños, de-seeded and minced finely                                        
3 Eggs, lightly beaten
5 Slices Sandwich Bread, torn into small pieces 
1 medium onion, small diced
2 Tbs. Onion Powder
2 Tbs. Garlic Powder
1-8 ounce pkg. Shredded 4 Cheese Mexican 
1 cup Prepared BBQ Sauce, *divided in 1/2 cup portions
Kosher Salt 
Pepper  

Directions:
1.  In a large mixing bowl, add the ground venison, minced jalapeño, beaten eggs, torn bread pieces, diced onion, onion powder, and garlic powder. 
2.  Mix until combined. 
3.  Line a bread pan with saran wrap and divide the meatloaf in half. 
4.  Place one half of the meatloaf in the bottom of the pan, press down lightly.
5.  Pour 1/2 cup BBQ sauce over top. 
6.  Add the shredded cheese. 
7.  Add the remaining half of the meatloaf and press down lightly, and set aside. 

Make a basket weave out of the bacon:

1. From one and a half (about 16 slices) package of bacon, lay the bacon slices, horizontally close together on a large sheet of heavy duty aluminum foil.
2. From the other one and a half packages, take one piece of bacon, and weave it vertically, going over one slice and under the next piece of bacon to create a basket weave, stretching the bacon to reach the end of the slices of bacon.
3. Continue until all the bacon creates a whole weave.
4. Remove the meatloaf from the loaf pan by carefully turning it over and removing the saran wrap.
5. Lay the meatloaf, top side down in the center of the bacon weave.
6. Fold the bacon over the meatloaf, using a few toothpicks to secure it together.
7. Carefully turn the whole meatloaf over and fold the foil up around it, but do not cover it (this is just to keep the drippings in the foil.
8. Pre-heat the smoker, and add mesquite wood chips, to get some smoke developing.
9. Place a drip pan under the grate and lay the foil and meatloaf directly on the smoke grate.
10. Smoke for 45 minutes.
11. After 45 minutes, baste the meatloaf with remaining BBQ sauce. and continue to smoke another 15 minutes.
12. Remove and serve.