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Last Week's Fattie

rca dog

Smoke Blower
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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:

crankybuzzard

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Oh my! That looks amazing!

Very nice work and great rolling!

Points for that one!
 

SmokinAl

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That there is one good looking fattie!

Nice job!

Point!

Al
 

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