You could put a small blob of ground on each end to seal it up.banjo wrote:I just tried the meat log using up some old ground venison in the freezer. It was awesome. My variations include making a weave pattern in the bacon. (it really helped it hold together) and I put some whole green onions down the middle. One mistake was not sealing the ends so most of the cheese melted out.
I will try it again in the spring if I can get some fresh fiddleheads to put in the middle.
As for the fiddleheads, and I don't know how familiar you are with them, but I would absolutely par boil them for two minutes to get rid of all the crap first, as is easily seen by that dark brown water. I actually always do mine twice, the second time just one minute more before rinsing in cold water. Then cook as desired.
Cheers