OK, I was questionable on the Fatty. I especially was skeptical as I have been reading some of Pops recent posts about the consequences of eating anything and everything. So with that in mind, I decided that I would try the fatty, even though it is the exact opposite of eating healthy. I have to say that I am happy with the results, but it will definitely be an "in moderation" type thing for me and more than likely a "cook for friends and family" and not for my own sole consumption type thing. With that said, this is my variation of this tasty item.
Ingredients:
1 lb chub of Jimmy Dean HOT sausage
6 slices of pepper jack cheese (two slices shy of 1/2 lb)
1 pkg of Spicy Pepperoni
4 oz of mushrooms (crimini, shitaki and oyster)
1 Jalapeno
2 cloves of garlic
Bacon
Rolled out the sausage in a ziploc bag, layered the cheese, pepperoni, mushrooms, jalapeno (sauteed the mushrooms and the diced jalapeno first), and then thinly sliced the garlic and spread it on top. If ya can't tell, I like things with some heat!
All Rolled Up
OK I know this is a crappy pic, but I wanted to get a shot of the spiral of goodness!
Here it is all wrapped up. I know, I know, I didn't do the normal lattice with the bacon. My wife was already not very sure I should be making something like this anyway, so I compromised with her and used a technique I learned from a good friend of mine (Nils Hoyum, this technique is from his roasted venison loin recipe on howtocookmeat.com). You lay out consecutive strips of bacon, lay the roll across the bacon, then wrap each piece, one side at a time, around the roll angling the strips back. This way you still get a pretty end product, but use less bacon. Thanks Nils!!! (By the way, if you have any questions on cooking meat other than smoking, check out howtocookmeat.com! You'll be glad you did!)
Another view of the wrap
Here she is all smoked up! I was worried about the ends of the Fatty, so I folded a strip of bacon and capped each end with the folded bacon. Didn't want to lose any goodness out of the ends. Smoked it at 250 degrees in my MES 40 with Cherry Chips. Ordered my AMNPS last night, but couldn't wait to try this. I smoked for about 2 hours until it was at an IT of 175 then maxed the MES at 275 to try and get the bacon crisper. Pulled it at 195 degrees and let her rest.
OK Here is the finished product. I have to say, this is soooooo goooooood. But, I feel so bad about myself! Such a good burn from the hot sausage, spicy pepperoni, and jalapeno!!!
I hope you all enjoy!!
Bigfish
Ingredients:
1 lb chub of Jimmy Dean HOT sausage
6 slices of pepper jack cheese (two slices shy of 1/2 lb)
1 pkg of Spicy Pepperoni
4 oz of mushrooms (crimini, shitaki and oyster)
1 Jalapeno
2 cloves of garlic
Bacon
Rolled out the sausage in a ziploc bag, layered the cheese, pepperoni, mushrooms, jalapeno (sauteed the mushrooms and the diced jalapeno first), and then thinly sliced the garlic and spread it on top. If ya can't tell, I like things with some heat!
All Rolled Up
OK I know this is a crappy pic, but I wanted to get a shot of the spiral of goodness!
Here it is all wrapped up. I know, I know, I didn't do the normal lattice with the bacon. My wife was already not very sure I should be making something like this anyway, so I compromised with her and used a technique I learned from a good friend of mine (Nils Hoyum, this technique is from his roasted venison loin recipe on howtocookmeat.com). You lay out consecutive strips of bacon, lay the roll across the bacon, then wrap each piece, one side at a time, around the roll angling the strips back. This way you still get a pretty end product, but use less bacon. Thanks Nils!!! (By the way, if you have any questions on cooking meat other than smoking, check out howtocookmeat.com! You'll be glad you did!)
Another view of the wrap
Here she is all smoked up! I was worried about the ends of the Fatty, so I folded a strip of bacon and capped each end with the folded bacon. Didn't want to lose any goodness out of the ends. Smoked it at 250 degrees in my MES 40 with Cherry Chips. Ordered my AMNPS last night, but couldn't wait to try this. I smoked for about 2 hours until it was at an IT of 175 then maxed the MES at 275 to try and get the bacon crisper. Pulled it at 195 degrees and let her rest.
OK Here is the finished product. I have to say, this is soooooo goooooood. But, I feel so bad about myself! Such a good burn from the hot sausage, spicy pepperoni, and jalapeno!!!
I hope you all enjoy!!
Bigfish
