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Unread 12-05-2004, 01:56 AM   #33
417bullelk
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This is going to be one of the first things I try. No matter what I put in the Bandera, a fatty is getting thrown in as well...It's hard to imagine what this is going to taste like. I have been sharing some of my plans with the guys and work and I think they are ready to see results!!!

I have some brats that I had made from my elk. Maybe I will hand roll a fatty from a few of those and give it a whirl. I will go with the 3-2-1 method to ensure it doesn't dry out. When the brats were made, the butcher added pork fat to them along with cheddar cheese and chunks of japs.
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