What IT should I smoke it to?
bgosnell151 Smoking Fanatic Original poster Aug 12, 2013 415 44 Lowell, MA May 15, 2016 #1 What IT should I smoke it to?
joel11230 Smoke Blower Mar 21, 2016 133 16 May 15, 2016 #2 I would say 160-170. Venison gets tough when cooked too long. I've made a couple stuffed venison fatties and that what I like the IT to be.
I would say 160-170. Venison gets tough when cooked too long. I've made a couple stuffed venison fatties and that what I like the IT to be.
bgosnell151 Smoking Fanatic Original poster Thread starter Aug 12, 2013 415 44 Lowell, MA May 15, 2016 #3 Thank you... Will post pics shortly
bgosnell151 Smoking Fanatic Original poster Thread starter Aug 12, 2013 415 44 Lowell, MA May 15, 2016 #4 Here it is. Venison sausage stuffed with cheddar cheese and potatoes image.jpg bgosnell151 May 15, 2016 . image.jpg bgosnell151 May 15, 2016 I have a pork sausage pepperoni pizza fatty still on at about 145* right now Reactions: crazymoon and tjmitche
Here it is. Venison sausage stuffed with cheddar cheese and potatoes image.jpg bgosnell151 May 15, 2016 . image.jpg bgosnell151 May 15, 2016 I have a pork sausage pepperoni pizza fatty still on at about 145* right now
dirtsailor2003 Epic Pitmaster OTBS Member Oct 4, 2012 21,947 4,224 Bend Oregon May 15, 2016 #5 Looks Great! Nice smoke! Reactions: bgosnell151
bgosnell151 Smoking Fanatic Original poster Thread starter Aug 12, 2013 415 44 Lowell, MA May 15, 2016 #6 Pepperoni pizza fatty image.jpg bgosnell151 May 15, 2016
SmokinAl SMF Hall of Fame Pitmaster Staff member Moderator OTBS Member ★ Lifetime Premier ★ Jun 22, 2009 51,390 12,228 Central Florida (Sebring) May 16, 2016 #7 Looks delicious! Al
bgosnell151 Smoking Fanatic Original poster Thread starter Aug 12, 2013 415 44 Lowell, MA May 16, 2016 #9 Thanks everyone
dannylang Master of the Pit Sep 19, 2014 1,021 150 Amelia VA, but born and raised in macon georgia (g May 27, 2016 #10 nice looking fatty, i have not done one of those in a while, maybe its time. dannylang
stolps Fire Starter Apr 12, 2016 52 12 Buffalo MN May 27, 2016 #11 joel11230 said: I would say 160-170. Venison gets tough when cooked too long. I've made a couple stuffed venison fatties and that what I like the IT to be. Click to expand... I agree. To done and it gets an iron like liver taste. Looks like it turned out perfect! Thanks for sharing
joel11230 said: I would say 160-170. Venison gets tough when cooked too long. I've made a couple stuffed venison fatties and that what I like the IT to be. Click to expand... I agree. To done and it gets an iron like liver taste. Looks like it turned out perfect! Thanks for sharing
dannylang Master of the Pit Sep 19, 2014 1,021 150 Amelia VA, but born and raised in macon georgia (g May 30, 2016 #12 looking at this post, reminds me that i have alot of venison in the freezer. huh need to a fatty dannylang
looking at this post, reminds me that i have alot of venison in the freezer. huh need to a fatty dannylang
crazymoon Legendary Pitmaster OTBS Member SMF Premier Member ★ Lifetime Premier ★ Aug 24, 2014 7,835 3,184 Great North Woods, NH May 31, 2016 #13 B151, nice looking fatties!
tjmitche Smoke Blower Mar 26, 2015 149 60 Eastern Iowa Jun 1, 2016 #14 Nicely done! Time to wrap up a venison fatty of my own!