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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-21-2012, 07:42 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-28-12
Location: Odessa Mo
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Fatty question
Ok so I have some deer breakfast sausage that I'm thinking about using to make a breakfast fatty and I'm wondering will this meat be to lean to to stay together or do you guys think it will be fine. It makes up into sausage patties pretty easy so will this be fine or do I need to add some pork sausage to not make it as lean?
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1986 Weber kettle 22.5, 2011 Weber Smokey Joe, UDS |
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07-21-2012, 09:15 PM
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#2 |
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Full Fledged Farker
Join Date: 04-01-12
Location: Marietta, GA
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Bacon, baby, wrap it in bacon!
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LBGE Weber 26" Jumbo Joe Smokey Joe Silver RecTec |
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07-21-2012, 09:23 PM
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#3 |
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Knows what a fatty is.
Join Date: 07-08-12
Location: Oceanside
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Should be fine since it should be mixed with pork/pork fat anyway. You'll be wrapping it with bacon, so I wouldnt worry about it.
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07-21-2012, 09:29 PM
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#4 |
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is One Chatty Farker
  Join Date: 10-09-11
Location: Pelahatchie MS
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I would mix the pork sausage in then the bacon wrap...
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07-21-2012, 09:36 PM
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#5 |
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Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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I'd mix it in with pork as well. Never done a straight deer fatty, as I've never had that much deer meat laying around, no one in my family hunts. Bah. But I digress. I imagine it'd hold up well enough inside the bacon wrap while it cooks, but if you want it to slice and stay together like a patty that way, I'd worry about it crumbling after the cook, unless it had the pork in there too.
They always come out delicious when I bastardize the poor venison, so I can vouch for that as well.
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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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07-21-2012, 10:34 PM
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#6 |
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Is lookin for wood to cook with.
Join Date: 05-28-12
Location: Odessa Mo
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Thank you all for the reply. I planned on using extra thick bacon with cherry and some hickory chunks when I smoke this fatty. I will post some pr0n on Monday and let you all know how it goes
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1986 Weber kettle 22.5, 2011 Weber Smokey Joe, UDS |
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07-22-2012, 12:39 AM
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#7 |
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Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Bacon rules!
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