Smokin-It User Forum!
Recipes => Venison / Wild Game => Topic started by: TexasSMK on March 19, 2019, 09:47:24 PM
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Whoa--Recommend this one. 1lb Venison ground, 1/2 lb Jimmy Deans sausage,cream cheese, Colby Jack shredded, roasted pablano, rolled and wrapped in BACON. Smoked with couple ounces Apple to IT 154is, then quick sear to crisp the bacon. Used a Chupacabra BBQ Rub, in and out of wrap! Oh, Bonus Armadillo eggs, used other 1/2 pound of JD sausage, jalapeƱo stuffed with cream cheese and Colby Jack! All tasty!
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Wow that looks good.. Have not made any Fatties yet but will keep this as a reference. Have 12-15lbs of venison burger and some venison trimmings that I turned into Italian sausage that I will look to use in a Fatty smoke
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Definately good. I did not get any sausage made this year--so resorted to Jimmy Deans Sage sausage. I had leftovers for a couple days--got better each time :)
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Did a venison fatty today.
2# ground venison with 1# ground pork
Garlic powder, onion powder, kosher salt, dried cilantro, diced jalapeƱos, bbq sauce, breadcrumbs, 2 eggs and chopped up some bacon from my bacon weave from the venison roast the other day. Rolled around a sharp cheddar core. Bacon weave with bbq sauce glaze. In my #2 at 250 until IT 165. Hit it under the broiler for ~5min to crisp up the bacon and glaze.
Pics below.
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Dang that looks great, know mine was incredible! Nicely done