First Fattie Attempts

Discussion in 'Fatties' started by greasemonger, Nov 2, 2015.

  1. Started with prep for my first fattie which was going to be 1lb mild italian susage, and thin sliced bacon weave. I decided to get creative and make 1/2 breakfast (browned hashbrowns, browned ground venison, cheddar and chopped dried onions), and the other half pizza style (pepperoni, mozarella, onion). Once I got to rolling it thought it may have been TOO fat
    It got to rest in the freezer for longer than the next one, which was a thick cut bourbon barrel bacon weave, regular breakfast sausage tube, pepperoni and cheddar. This time not as fat as the other which gave me a little more room to roll the sausage
    Preheated the MES30 to 250°F with a handful of Apple chips. Once hot I placed the fat one just above the water tray with apple juice on a little rack I found at Kroger, that once I cut off the handles fits nicely and has a much smaller cross pattern grate. Placed mav 733 probes into each fattie and set it for an IT of 165. The fat one showed an initial IT of 37°F and slim showed 68°F, so i figured there'd be a lag which ended up not being the case
    After an hour I threw in some Bushs Souther Pit BBQ beans topped with dark brown sugar. Over all they took 3hrs 10 minutes and when both hit 165 i turned off the MES and to my pleasnt surprise the bacon continued to brown on the racks in the cooling smoker while I waited for the oven to preheat to 375
    After 15 min resting in the MES
    After 15 min in the oven
    Sliced
    I was incredibly impressed with all three flavor combos, but the old lady (the only opinion that really counts) preferred the breakfast style.
    My plate
    Leftovers vac packed
    Over all a nice success for my 4th smoke. Ive been keeping meticulous notes for the future on all the smokes so far. I just didnt feel like making threads for them but heres a little bonus q-view of them,
    Venison neck roast
    The salmon filets
    A few ground venison burgers topped in XS Cheddar
    Also I wanted to use the AMNPS that I have but hadnt used yet with the mailbox mod. I was able to keep the MES off holding a 70°F temp with tons of smoke from one leg of the tray filled with hickory pellets. They were smaller chunks adding up to ~2lbs smoked for 3hrs and rested in the fridge overnight, then vacuum sealed

    I plan to let the chesse sit in the vac bags 2-3 weeks and try it, then if acceptable, taking it up for Thanksgiving snacks along with the turkey breasts I plan to smoke the Wednesday before turkey day. Thanks again to all who post on this site. It sure makes experimenting with the MES a LOT more comfortable. Cheers!
    -Steve
     
    crazymoon, disco and dukeburger like this.
  2. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    GM, I missed this post, nice looking grub sir ! [​IMG]
     
  3. b-one

    b-one Smoking Guru OTBS Member

    Looks like your having fun! Nice looking assortment of food!:drool
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great looking fatties and cheese. Points.

    Disco
     
  5. Thanks yall. Yeah it has been good fun so far and I can see it quickly becoming a new hobby. I cant wait to try the cheese after the wait is over. Should be good to try the first batch Sunday.
     
    Last edited: Nov 11, 2015
  6. dukeburger

    dukeburger Master of the Pit OTBS Member

    I lost 90% of my cheese out of the ends on my first fattie attempt. Looks like you've done your homework [​IMG]

    Great post... [​IMG]
     

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