Venison,Pork,Bacon Fatty with Herbs & Blue Cheese

[Tooch]

The Fatty. I hear a lot about the Fatty.
I figured I would pull a couple lb's of venison from the freeze and added a lb of pork and a half a lb of bacon to the grind. Threw in some sage, oregano, thyme, rosemary, minced garlic, and dashes of black and red pepper.
Diced red onions and sweet peppers and blended it all together in a large mixing bowel.
Flattened my mixture on some foil and layered blue cheese and fresh basil. Then rolled nice and tight. Sprinkled the outside with my rub and smoked that puppy over lump charcoal and apple wood at 250 degrees until an IT of 145.
I now know why a Fatty is so revered.

 

[Smoke on Badger Mountain]

They are pretty darn good. Nice cook

 

[cowgirl]

That does look tasty. Nice job!!

 

[cheez59]

I like the sound and look of that. The bleu cheese in the fattie is very intriguing.

 

[deepsouth]

Oh deer. Nice.

 

[Tooch]

The blue cheese I used is from the Cowgirl Creamery called Humboldt Fog.
It's made from goat milk lightly cave-aged. I like the cheese alone with a nice farmhouse ale like Pliny the Younger from the Russian River Brewing Company.

 

[mattkm]

That fatty sounds awesome! I have some ground venison, and some pork fat that I plan to do the same sort of thing with. Might have to dig it out of the freezer and work on that this weekend.
Matt