Smoking a Fatty...

[BigRonHuntAlot]

Here are some pics of a Hickory smoked FATTY.

This is basically Venison burger and Hot pork sausaged mixed well and rolled out. It is then filled with pizza sauce, mushrooms, spinach, jalepenos and mozzarella cheese. Roll it into a log and wrap with bacon and season with Italian seasoning and smoke until internal temperature is 160 degrees.  Can you feel the arteries closing up?  LOL


 

 



Thanks for looking.

[Shawn Leonard]

That looks good, not as good as "Smokin a Fatty" but real good! Shawn

[BigRonHuntAlot]

  That's funny...

[smiley]

the title made me look    the pic made my mouth water

[Al Dente]

Ron, you forgot the butter!!!!!  What gives man, if I'm gonna clog them arteries up, there's gotta be butter.  And don't go healthy on me trying to sneak in spinach and mushrooms either!!!  All kidding aside, it looks great.  Did a version just like it, no sauce though, but it had mozzarella, roasted peppers, spinach, and garlic in the middle.  Anyway you slice it, DEEEEEElicious.

[BigRonHuntAlot]

LOL Al, I didnt think about the butter      

[carparcher]

And don't rub your eyes!  Wow Ron, that looks fantastic!  I have got the deer meat and we have a butcher hog fixin' to go to the butcher next week, so there's the sausage.  I am going to give that a try.

[Al Dente]

OUCH!!!  I've Done it too.  Had the juice squirt right into my eye when I was cutting it.  Tried 2 pairs of gloves too, but seems that the hot pepper juice disintergrates the tips of the gloves.  It comes with the territory.  Great job again.

[mmgrode]

Wow, now that looks tasty!  I'll be keeping this recipe in the back of my mind for later.  Thanks Ron, Matt

[d. ward]

Now what attracted me to this post.Hummmmmmmm I was thinking of something else I guess when I first read it.........Nice looking loaf through.Did you inhale???????bowdoc

[Traditional-Archer]

Ron we are looking for a camp cook.      

[BigRonHuntAlot]

[Brian P.]

Looks good. What temp did you run the smiker at and about how long did it take?

I can see one of these in my future.

BP

[BigRonHuntAlot]

Brian, I smoked these at about 230 degrees for about 2.5 hours but it will vary with outside temps and humidity. Regardless it is ready to eat when the internal temp is at or above 160 degrees.

[Brian P.]

Thanks Ron.

Guess I need to proof read better. What the heck is a smiker anyway LOL. Glad you knew what I was talking about.

BP

[flinch]

Ron, I like to freeze the peppers and then grind them up just as they start to thaw (jalepenos peppers).   Then I can refreeze them or start mixing them into the sausages with the hi-temp cheese before the stuffing and smoking starts.  I got lazy and bought a remote digital thermoter.  I can sit in the nice warm house drinking ice tea and check on the internal temperature of the sausages out by the shed.  We use a propane heat souce in an old refrigator-smoker.  After we set the box temperature at around 180-200 deg we put the meat in and wait until the internal temperature is about 168-174 before removing  and chilling it.

[BigRonHuntAlot]

Rich, Are you fine grinding them or chopping them? Sounds interesting, and where are you getting your high temp cheese and how much?

 The digital thermometer is the only way to go. LOL ... The remote type are excellent  

[kurtbel5]

Wow, I'm from California and was going a completely different direction with this.I figured cause I'm a bowaolic, I should be able to get a prescription
 I thought it was "smoked a fatty" and look what I ate
     Kurt

[BigRonHuntAlot]

       

[Brian P.]

Ron,

butcher-packer.com carried high temp cheese in a couple different types. Hot pepper and cheddar are two I think. The hot pepper cheese wasnt all that hot when we used it. Adding jalepenos would make up for that, though.

BP