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Rolled and Shmoked a Fatty yesterday

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  • treesmacker
    replied
    Perfect execution. Looks great. I like the sausage in the middle - need to try that. Thanks!

    Leave a comment:


  • TripleB
    replied
    Great job and write up. I’ve never done a fatty before, probably because no one in my house would eat it....their loss. Always wanted to try making one, so I guess I’ll put it on my BBQ bucket list.

    Leave a comment:


  • Troutman
    replied
    Great writeup and cook. Been a long while since I’ve done one myself, very inspirational

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  • Texas Larry
    replied
    Just...wow! Thanks for sharing this.

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  • Skip
    replied
    Looks great! Be sure to post your sausage making when it happens.

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  • Greygoose
    replied
    Ooohhh yeaaaaa !!!!!!

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  • Donw
    replied
    Well done. The fatty looks amazing.

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  • JimLinebarger
    replied
    Man that looks good!!

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  • Mr. Bones
    commented on 's reply
    ICU Reaper 13 - Be Safe Be Well, Brother!

  • RickyBobby
    replied
    Looks pretty awesome to me, brother! I’m fairly novice to the sausage stuffing world myself, but must say that I FAR prefer it! I’m sure once I get good, it will be amazing! Lol. I have also had passable success making bacon. That said, I have the same problem. There is no way I have the skill to cut the slab uniformly enough or thin enough to make a fatty. A slicer may be in my future........... lol. Best of luck! I’m looking forward to Your Results!!!!!!!!!!

    Leave a comment:


  • Red Man
    replied
    Sounds/looks great! I’ve been wanting to smoke a fatty for a while, just haven’t gotten around to it. This is exactly the kind of flavor profile I’d go for.

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  • Mr. Bones
    replied
    Nice writeup, what an adventure!
    Lookin forward to yer sausage makin, brother!

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  • mountainsmoker
    replied
    Sure looks good.

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  • Captain Hughes
    started a topic Rolled and Shmoked a Fatty yesterday

    Rolled and Shmoked a Fatty yesterday

    I was inspired by Attjack’s post i-smoked-my-first-fatty from a year ago, and decided to take a shot at this one. I went with an Italian theme, rather than his kraut and brats style. I made up some store bought ground pork with an Italian sausage spice recipe I use for patties. I used store bought sweet Italian sausage links in the middle, surrounded by sautéed peppers, onions, mushrooms and fresh basil leaves. This was layered on top of mozzarella, enclosed in the ground sausage mix and wrapped with the bacon weave. I put it on the PBC with a probe inserted into one the internal sausage links and let the PBC work its voodoo magic.
    It took about 1:30 to reach the 150 mark. I decided to crank the heat to try to crisp the bacon a bit, so I pulled the rebars and cracked the top. I let it climb to 165 and then pulled it. I sliced about half of it up, and it smelled amazing. As for the taste, I was thinking that the sausage mix I made was so flavorful, it completely overshadowed the other layers. I could barely even taste the bacon. And the store bought sausage in the center was underwhelming to say the least. Then it occurred to me that at the same time I was thinking this, I had already plowed through two hearty slices and was well into a third!
    I have a brand new grinder/stuffer and 11 lbs. of boneless pork butt thawing in the fridge for my first attempt at stuffing sausage. That adventure will go in another post, but I’m looking forward to trying this again with my home ground pork and self-made sausage. I also want to take a shot at bacon, but I don’t think I would be able to slice it thin enough to weave and wrap for something like this. Anybody done that?

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    Note the introduction of Jamesons Black Barrel to the process at this point...
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