Im Smokin
 

a venison Fatty today

venison roast butterflied



pounded flat



sprinkled the cure on. equal parts Magic dust, MTQ, Brown sugar.



rolled up and into the fridge for 3-4 days




Start with a layer of venison Landjaeger sausage meat



add a layer of venison canadian bacon that we made 3 days ago



add a layer of Italian sausage, top with Asparagus and cheese




roll it up and top with side bacon



into the smoker with a side of beans


now the hard part waiting until its smoked

a side of beans



the fattie



sliced



on the plate

RE: Im Smokin
 

Looks good man!!:)

RE: Im Smokin
 

That looks great.

RE: Im Smokin
 

Nice smoke!! I'd hit that with a fork anytime ;)

RE: Im Smokin
 

Oh man I could wrap my belly around that,, looks goooooooooood big guy

RE: Im Smokin
 

That looks awesome...good job! I can't wait to try it.

RE: Im Smokin
 

What temp did you smoke it to. Guessing 150ish?

RE: Im Smokin
 

Great job Big Guy, I wish I was there to help you eat it!:)

RE: Im Smokin
 

I smoked it at 225 until an internal temp of 160

RE: Im Smokin
 

That looks very good.