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| Type | Fat | Protein | Carbohydrates | Cholesterol |
| Buffalo, Smoked | 0.8g | 11.7g | 2.3g | 28mg |
| Elk, Peppered | 0.8g | 11.7g | 2.2g | 31mg |
| Turkey | 3.6g | 11.4g | 4.3g | 33mg |
| Venison | 0.8g | 13.2g | 2.3g | 31mg |







Procedure
1. In a largeskillet over medium heat, cook bacon, turning several times, untilbrowned and done. Move to a paper towel-lined plateto drain. After the bacon cools, chop finely. Reserve 2 of the chopped slices for garnish.
2. Combineall ingredients except bacon in a medium saucepan over medium-low heat.Stir continuously until chips and butter are melted, and mixture isthick and smooth. Remove from heat. Stir in bacon.
3. Coat an 8-inch-square baking pan with cooking spray. Pour intoprepared pan. Sprinkle the reserved chopped bacon on top and lightlypress with your fingertips. Cover with plastic wrap and chill in therefrigerator until firm, at least 4 hours.









