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Started By
Message
What do you stuff your fatties with?
Posted on 6/7/21 at 11:00 am
Posted on 6/7/21 at 11:00 am
I smoked a fatty for the first time this weekend. I used fresh deer sausage and stuffed it with cream cheese and jalepeno. I love how it came out other than the filling being bleh. What do yall normally stuff with?
I used 1 lb of sausage, 8 oz cream cheese, a few jalapenos from the garden and a pack of bacon. I smoked at 225 for about 3 hours brushing it with molasses periodically. I turned the smoker up to 400 at the end to crisp the bacon up.
It was easy to make and would be a good whore door with some better filling.
I used 1 lb of sausage, 8 oz cream cheese, a few jalapenos from the garden and a pack of bacon. I smoked at 225 for about 3 hours brushing it with molasses periodically. I turned the smoker up to 400 at the end to crisp the bacon up.
It was easy to make and would be a good whore door with some better filling.
This post was edited on 6/7/21 at 11:01 am
4
Posted on 6/7/21 at 11:25 am to Loup
I did some with a philly cheese stuffing, some with different bbq sauces, bacon bumbles, etc.
Posted on 6/7/21 at 12:02 pm to Loup
I always season and sauté whatever I'm stuffing them with, eliminates the "bleh"
I do a pizza one with hot Italian sausage. Stuff it with whatever you normally like on your pizzas
Also do a ground chicken stuffed with spinach/sun dried maters/feta
Chicken cordon bleu one is always a hit
Have done a Thanksgiving inspired ground turkey one
Been meaning to try a taco one
I do a pizza one with hot Italian sausage. Stuff it with whatever you normally like on your pizzas
Also do a ground chicken stuffed with spinach/sun dried maters/feta
Chicken cordon bleu one is always a hit
Have done a Thanksgiving inspired ground turkey one
Been meaning to try a taco one
Posted on 6/7/21 at 12:14 pm to Loup
That's not the direction I was expecting this thread to go in when I saw the subject line. 
Posted on 6/7/21 at 12:24 pm to Loup
quote:
would be a good whore door with some better filling.
quote:
whore door
Gotta love autocorrect.
What was the mix on the deer sausage? Maybe add some hot pork sausage in there with it. Most deer sausage I've had has been on the lean side, with pork fat mixed in to keep it juicy. All that time smoking might have dried it out a little.
Posted on 6/7/21 at 12:43 pm to TU Rob
quote:
What was the mix on the deer sausage?
This was pretty fatty. I call it deer sausage but it was probably 25% venison trimmings and the rest wild/domestic pork.
This post was edited on 6/7/21 at 12:44 pm
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