Fatty Recipes

[Tenpoint5]

I dont know if you call this a fatty or not but i call it goooooood.
Take a loin (i use deer back strap)cut to about the lenght of your bacon. Cut it the long way about half way through then beat it flat kinda like you would a chicken fried steak. Then sprinkle on some tomato powder just like you would a good rub,one pound provalone cheese one bunch green onions half of a red pepper two or three jalapenos about half pound portabella shrums top all this goodness with pepperoine looks kinda like a pizza now. Roll this bad boy up tight place on your bacon weave roll again. I smoke mine at 250 F till the int temp is 145 F. I have frends that have said they hate deer, till i through this in there face. Now they come over every deer season with there hands out.

If you want to call that a Fatty ok its a Fatty but what ever you call it, it sounds PDG!

[pfowl01]

Nepa,

Sounds good....I will definitely be giving that a try ;D Thanks again ;)

[pfowl01]

[/qDextrose gives it a slight tangy flavor, you dont have to add it. Garlic is powdered in the recipe, or you can add chopped fresh. I run the temp 200 to 225*
uote]

Nepa,

If I'm cooking between 200-225deg do I need the curing salt in there? I thought that was only for cooking below 200deg?

[NePaSmoKer]

[/qDextrose gives it a slight tangy flavor, you dont have to add it. Garlic is powdered in the recipe, or you can add chopped fresh. I run the temp 200 to 225*
uote]

Nepa,

If I'm cooking between 200-225deg do I need the curing salt in there? I thought that was only for cooking below 200deg?

If you put smoke to the fatty yes i would add the cure.

nepas