So I was looking at posts on SMF and came across several posting on fatties. I decided to make a venison fatty consisting of 1 lbs of venison burger, 1 lbs of homemade venison sausage, green peppers, onion, provolone cheese, Byron's butt rub and wrapped in a bacon weave. I smoked it on my Good One open range smoker at a temp of 250 deg and pulled my fatty off at 160 deg IT. It took around 6 hr to finish it and it came out wonderful.
This is the venison burger with the filling on it. I put the sausage
over top of this but forgot to take pic.
This is all stuff rolled up in clear wrap.
My first ever bacon weave
Wrapped in clear wrap and ready for the fridge
Just off the smoker
Sliced and ready to eat