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Venison sausage fatty

post #1 of 14
Thread Starter 
What IT should I smoke it to?
post #2 of 14
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.
post #3 of 14
Thread Starter 
Thank you... Will post pics shortly
post #4 of 14
Thread Starter 
Here it is. Venison sausage stuffed with cheddar cheese and potatoes.

I have a pork sausage pepperoni pizza fatty still on at about 145* right now
post #5 of 14
Looks Great! Nice smoke!
post #6 of 14
Thread Starter 
Pepperoni pizza fatty
post #7 of 14

Looks delicious!

 

Al

post #8 of 14
Very nice. Good lookin food!
post #9 of 14
Thread Starter 
Thanks everyone
post #10 of 14

nice looking fatty, i have not done one of those in a while, maybe its time.

dannylang

post #11 of 14
Quote:
Originally Posted by joel11230 View Post

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 agree. To done and it gets an iron like liver taste. Looks like it turned out perfect! Thanks for sharing
post #12 of 14

looking at this post, reminds me that i have alot of venison in the freezer. huh need to a fatty

dannylang

post #13 of 14

B151, nice looking fatties!

post #14 of 14

Nicely done!  Time to wrap up a venison fatty of my own!  

:points:thumb1.gif

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