Hi I am thinking of doing my 1st Fatty. What is the best way to roll it..I can get uncased Italian Sausage, will add some green peppers and onions for stuffing, So how do I roll it?
Thanks Dan
Thanks Dan
Poultry goes below other meats when smoking... UNLESS you want to cook the other meats to 165 deg. F.....
Hi Might throw a Fatty on this Sunday when I do a trukey breast.
Thanks Dan
I use the same method. I like to do my bacon weave 45° to the log O meat though.
Hey Dan...I always like using Silverwolf's method for rolling a fatty. He posted an easy to follow tutorial here:
http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version
And JJ already posted a link to Silverwolf's bacon weave tutorial
Red