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 !
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 !
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