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Last Week's Fattie

rca dog

Smoke Blower
Joined Dec 10, 2016
I made a fattie last week, just thought I'd share.  Sorry for no pics of it loaded before rolling, but I got all the other important points.  

I started with 50\50 venison\pork shoulder, ground through medium plate.

Seasoned along with some mild Italian sausage I was making, then pulled out 1.25 lbs

Added enough cure that I could finish in the smoker

Used hotdog relish, asparagus, sun dried tomatoes, roasted bell peppers, Monterey Jack cheese, and I was going to throw some spinach in there, but forgot.

Oh and wrapped in bacon of course.

Ready to go

Smoked with cherry for 4 hours.  I can't remember how long it took to finish, but it was more than 4 hours.  Thus, the cure.

Ready to slice

And done

Turned out great.  Leftovers were awesome too !
Last edited:


Smoking Guru
Staff member
OTBS Member
SMF Premier Member
Joined Jan 4, 2014
Oh my! That looks amazing!

Very nice work and great rolling!

Points for that one!


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
That there is one good looking fattie!

Nice job!



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