I am fairly lazy about making my popper, hate turning them over, etc...
I will use just about any game meat, duck, pheasant, venison, antelope, goose, chukkar, etc. Thin slices of the game meat, some cream cheese, sliver of seeded jalepeno, wrap with 1/2 slice of maple cured bacon and skewer with a round toothpick. Smoke them in my verticle smoker until the bacon looks right. Mesquite wood works well, but it's personal pref thing... Don't turn them at all, just pull them off the rack when the bacon looks the way I want it to.
Man Candy at it's finest....
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