heres mine. made from hot sausage.
my filling? venison. i am a meat hunter and processor. i make my own sausages cuts and jerky every year. so i wanted a wild variety fattie. so venison sausage it is. sliced and fried venison bratwurst with a spoon of butter and roasted canned green chilis. fixings? green onion, mushrooms diced, a red scotch bonnet habenaro fresh from garden diced, 3 tobasco peppers green 1/2ed fresh off plant, monterey colby cubes, motzerella shredded, shake of red pepper flakes and 2 tsp of ground horseradish.
dang i love it when a plan comes togather.
heres the two fatties for tomorrow.
i dashed the bacon on mine with chocolate habenaro powder. do you guys rub your bacon before smoking a fattie. i plan on using a sweet brown sugar/garlic rub i make for mine.
how they look? i gave points to firstname.lastname@example.org
for the bacon weve tutorial. heck with that it was easy as pie. there wrapped in plastic wrap in fridge. be going on tomorrow.
and like clock work ill post after pics. man. you all are great. looking forward to a long lived fellowship here.