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Venison Fattie Questions?

post #1 of 8
Thread Starter 
I tryed the search but it doesn't seem to work very well. I am planning to make venison sausage, do I need to know anything differant when using the venison instead of pork sausage for a fattie? I think I will make a couple of them with dofferant ideas that I've seen here. Differant tempertures or cook times? Any tips?
post #2 of 8
i would mix the venison with pork trimmings at a 50/50 ratio. season to your favorite choice. the pork will help the lean venison bind together. cook to same internal as normal fatty. i have messed around with just plain elk burger for the meat with no pork and added some unflavored gelatin to act as a binder and it worked well.
post #3 of 8
If theres no fat in the venison I think you'll have a hard time getting it to hold together. Anytime we grind venison we add some kind of fat either beef or pork.
post #4 of 8
I get my venison ground up with pork fat added. I made my first fattie today and used a pound of the venison. Wrapped up some cheese, lunch meat, and green beans (all i had on hand) and used a bacon weave. By tightening everything up with the saran wrap and the placing in the freezer for about 20 min firmed it up enough to go to the smoker without falling apart, but it was pretty flimsy working with it.
post #5 of 8

Works well

I've used venison w.out pork for a fatty several times before. Just make sure the meat has at least 10% fat and you should be fine. I love me a venison cheeseburger fatty!
post #6 of 8
I always use our venison burger when making my fatty's. Our venison is mixed with 2/3 venison and 1/6 Lean beef and 1/6 lean pork. But when I make my fatty's I usually use two packages of venison burger and then one roll of pork sausage to add some fat. I seem to put so much stuff in the middle of my fatty's that hey just blow out all the time if I don't add some pork sausage/fat. I have done them with just our venison burger but had lots of blow outs. It all depends on how much fat/trim you add to your venison burger.
post #7 of 8
I bought a kit made by Hi-Mountain Jerky from Cabelas and made elk summer sausage. The kits have the spices and cure pre-measured. I used 12 lbs of very lean ground elk and a 3 lb pork but roast. I followed the directions in the kit and had some left over after stuffing the casings so I just made a fattie out of it. I smoked the everything at 140 degress for 8 hours then finished them off at 225 until they reached 156 degrees. The fattie had areally nice bark on it, a friend thought I had it professionally done.
post #8 of 8
Thread Starter 
These thing cooked way faster than I thought they would 2 of them ended at 180 internal and the other 2 I pulled at 160. Hope they didn't smoke too long.

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