So this is my first fatty and I know fatties are typically sausage, but I didn't have sausage on hand and got the brilliant idea to make one the way I used to make meatloaf at a restaurant I used to work for with venison, beef, and pork. Seeing as I have a long drive tomorrow to pick my daughters up from their mother I think this will be a great meal to throw together, toss in the smoker and heat up for the girls when we get home(their mom lives 7 1/2 hours away and I drive 5 to meet her) The joy of being a single father with custody of 2 beautiful girls, but I wouldn't trade it for the world and the woman I'm with helps out more than I could ever ask her too, one of these days I'm going to have to get her a ring hah. Anyway, on to the show!
Pork and venison were hand chopped into a ground consistency. Filling is sauteed onion, garlic, provolone cheese, macaroni, homemade meat sauce with smoked Italian sausage in it. Binding for the ground beef, pork, and venison will be your typical egg, milk, and a small bit of bread crumbs, with some salt, pepper, garlic, and a bit of bbq sauce I've made for years.
Process w/ Pics:
First I started by chopping the meat finely into a ground consistency(No grinder at home yet so by hand it is)
Then, mix the Beef, Pork, Venison, salt, pepper, garlic, eggs, milk, bread crumbs, and bbq sauce together well(A stand mixer with a dough hook does this really well) Place in ziploc bag, and roll evenly with rolling pin
Add filling into first half leaving room on the sides and the end
Roll tightly, wrap tightly in plastic wrap using the ends to make a solid fatty
And in the morning, it will go in the smoker at 275 until IT reaches 165. Will have updates once it goes in and when it finishes. Stay tuned!
-Ben
Pork and venison were hand chopped into a ground consistency. Filling is sauteed onion, garlic, provolone cheese, macaroni, homemade meat sauce with smoked Italian sausage in it. Binding for the ground beef, pork, and venison will be your typical egg, milk, and a small bit of bread crumbs, with some salt, pepper, garlic, and a bit of bbq sauce I've made for years.
Process w/ Pics:
First I started by chopping the meat finely into a ground consistency(No grinder at home yet so by hand it is)
Then, mix the Beef, Pork, Venison, salt, pepper, garlic, eggs, milk, bread crumbs, and bbq sauce together well(A stand mixer with a dough hook does this really well) Place in ziploc bag, and roll evenly with rolling pin
Add filling into first half leaving room on the sides and the end
Roll tightly, wrap tightly in plastic wrap using the ends to make a solid fatty
And in the morning, it will go in the smoker at 275 until IT reaches 165. Will have updates once it goes in and when it finishes. Stay tuned!
-Ben
