I got this idea from another forum. Last night was the first try and it was GREAT! I wish I would've taken some pics.
Half a backstrap or pork loin butterflied.
Tenderize and marinate (I like Montreal marinate with fresh garlic rubbed in)
Remove link of boudin from casing and spread over half of the backstrap.
Generously layer Pepperjack cheese (my wife and kids life Muesnster)
Fold other half back over and wrap in bacon
Smoke for about four hours (I like oak but any hardwood will work)
Half a backstrap or pork loin butterflied.
Tenderize and marinate (I like Montreal marinate with fresh garlic rubbed in)
Remove link of boudin from casing and spread over half of the backstrap.
Generously layer Pepperjack cheese (my wife and kids life Muesnster)
Fold other half back over and wrap in bacon
Smoke for about four hours (I like oak but any hardwood will work)
,first i ever eat was from texas from a store that specilized in stuff like that,im thinking it was bridge city there at the sabine pass,have bought it from the stores here a couple of times but its not the same by a long shot.hard to beat stuff thats fresh made by folks who eat it also 
