Haven't made a fatty for awhile. Had about 1 .25# of seasoned venison/ pork left from stuffing 40# of burger.
Rolled out topped with cream cheese, sauteed onions, stewed tomatoes, cheddar cheese, ham and olives ( almost to much, tough to roll).
Didn't show the bacon weave. Wasn't all that pretty . Seasoned with Jeff's rub.
MES 40 at 225° for 2 hrs with a tube of Char Hickory.
Turned up to 270° to kinda crispen bacon for 1/2 hr. Pulled at 167°
Sliced and plated with some tators, carrots, onions, and mushrooms( suppose to be on fatty).
And had to have Al's pickles.
Rolled out topped with cream cheese, sauteed onions, stewed tomatoes, cheddar cheese, ham and olives ( almost to much, tough to roll).
Didn't show the bacon weave. Wasn't all that pretty . Seasoned with Jeff's rub.
MES 40 at 225° for 2 hrs with a tube of Char Hickory.
Turned up to 270° to kinda crispen bacon for 1/2 hr. Pulled at 167°
Sliced and plated with some tators, carrots, onions, and mushrooms( suppose to be on fatty).
And had to have Al's pickles.