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Fatty help

post #1 of 7
Thread Starter 
going to try out the fatty experience here real soon just wondering if there are any recipes and how to's to follow? what seasonings do you add to the meat? i read that you take it to 160deg any thing else i should know? also i am planning on using some ground venison will this turn out dry ? should i add some pork to it? any tips tricks and or ideas will be of much help!!and appreciated
post #2 of 7
I can't help you with the venison, but if you're making pork fattys, 160* sounds about right. You can use what ever spices you like. That's one of the great things about them. Make them how you like them.
post #3 of 7
Try this thread:

Still got a question...ask :{) And 170 is a better choice for finished temp.
post #4 of 7
Unless your venison is mixed with fat already, it'll be a bit dry.
Take your fatty to 160*, slice and enjoy! biggrin.gif
post #5 of 7
I get nervous with game and especially ground game/domestic mixes. Dunno why... the ground thing always worries me. That's why I go a bit higher. It can play hell with a cheese filling tho sometimes. Ends up more "infused" with the meat.
post #6 of 7
Put anything in that fatty you want. Might add some fatty bacon to it for a bit of moisture. Might run the temp up about 170* because it was wild once. Use cubed cheese might hold up a bit better in the higher temp.

Some (and only some) of the things in a fatty, peppers, mushrooms, onions, cheese, bacon, eggs, hashbrowns you name it or like it, you can probably put it in a fatty! Good luck!
post #7 of 7

Bergie's Fatty

I just grab a 1 # log, roll it in rub, set it up on the warmin rack and bring her to 165 or there bouts. Pull it off for a snack while the other Q is going. After you have done one you will be hard pressed to fire up that smoker without a fatty sittin on the side. With the venison I would combine it with a lb of pork, wrap er in bacon and let er go. Keep it simple to start out with.
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