Page 1 of 2
Venison Fattie
Posted:
Sun Jun 28, 2009 3:57 pmby Big Guy
venison roast butterflied
pounded flat
sprinkled the cure on. equal parts Magic dust, MTQ, Brown sugar.
rolled up and into the fridge for 3-4 days
Start with a layer of venison Landjaeger sausage meat
add a layer of venison canadian bacon that we made 3 days ago
add a layer of Italian sausage, top with Asparagus and cheese
roll it up and top with side bacon
into the smoker with a side of beans
now the hard part waiting until its smoked
Posted:
Sun Jun 28, 2009 4:08 pmby wheels
Big Guy
Nice to see that your still on a diet!
Phil
Posted:
Sun Jun 28, 2009 9:53 pmby Big Guy
a side of beans
the fattie
sliced
on the plate
Posted:
Sun Jun 28, 2009 10:43 pmby wheels
Wow that all looks superb.
How do you do your beans? I love the French Cassoulet, and the butterbean dish my Lancashire Grandma made with butter beans, treacle and bacon which seems to be like your Boston Baked Beans.
Phil
Posted:
Mon Jun 29, 2009 1:23 pmby Big Guy
here is my general recipe. ?The beans pictured are maple beans and instead of bacon I cooked them with a smoked pork hock in my smoker
2 cups white beans
1 tsp. salt
½ cup chopped onion
¼ cup brown sugar
¼ cup molasses
¼ cup ketchup
¼ cup mustard
4 strips of bacon
Cover beans with cold water and soak overnight.
Drain beans, recover with water, and bring to a boil.
Boil for 20 minutes; remove from heat and cover.
Let stand for 1 hour. Add the rest of the ingredients.
Place in covered pot in the oven at 250 degrees F.
Cook for 6-8 hours add more liquid ( water) if needed.
Note: If beans are too watery or not soft enough, return to stove top and boil until you get the desired consistency
Variations: For beans with tomato sauce, drain beans after
Boiling and the 1-hour standing, replace liquid with tomato juice.
Continue as in recipe. For maple beans substitute maple syrup for the molasses
Posted:
Mon Jun 29, 2009 4:40 pmby dave zac
Big guy, How long did you smoke for and at what temp? I would think too hot and the cheese would ooze out...too low and the asparagus wouldn't cook
Posted:
Mon Jun 29, 2009 5:10 pmby Big Guy
I smoked it at 225 F, until an internal of 160 F It took about 6 hrs to get there.
Posted:
Tue Jun 30, 2009 12:13 amby wheels
Thanks Big Guy.
Phil
Posted:
Tue Jun 30, 2009 7:46 amby Chuckwagon
That's amazing Big Guy! Was it as tasty as it looks? Or better? If you would post directions to your house, we would all come to visit you this weekend!
Best wishes, Chuckwagon
Posted:
Fri Jul 03, 2009 4:32 pmby Oddley
Hey Big Guy.
I made your beans recipe yesterday. I've got to say they were the dogs dangly bits. I had to make the maple syrup kind, because I couldn't find treacle, which is a substitute for molasses.
Can you believe it, I live in the middle of London and can't find treacle. Anyway I loved the beans.
Posted:
Fri Jul 03, 2009 4:55 pmby jenny_haddow
Oddley,
If you have a Holland and Barrett in the vicinity they sell molasses. I get it from them to make malt loaf.
Jen
Posted:
Fri Jul 03, 2009 5:03 pmby Oddley
Thanks Jen for the info, thats always handy to know.
If you want to make the beans, the maple syrup kind is really good.
Posted:
Fri Jul 03, 2009 7:46 pmby jenny_haddow
looks like a good recipe. I love home made baked beans. It's worth the effort.
Jen
Posted:
Fri Jul 03, 2009 9:38 pmby Spuddy
I'm sure I saw molasses in Sainsbury's the other day.
Posted:
Wed Dec 23, 2009 4:43 pmby dave zac
We are having a pot luck lunch for our company in 15 minutes. One of the fellas used this fattie as inspiration to create his own. I can't wait. Pictures to follow hopefully!