The mega-fattie experiment

Discussion in 'Sausage' started by smoked, Mar 4, 2007.

  1. smoked

    smoked Master of the Pit OTBS Member

    Okay folks....I love them fatties but hate how small they are, so using the jimmy dean sage recipe....I made up a couple of pounds, formed into a 4" round chub and now it's on the smoker......shall see if it works.....if so then it should fit on a regular bagel or english muffin.....

    here it is just before hitting the smoker....
    [​IMG]
     
  2. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Welllllll? Speak up boy...I say, speak up....
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Smoked -

    I've been silcing them in half then long ways. How did the recipe turn out? I tried one I found online and it didn't come close - hope that oneis better.

    [​IMG]
     
  4. Just remember, Always add more rubbed sage and cayenne flakes than ya think ya should! [​IMG]
     
  5. smoked

    smoked Master of the Pit OTBS Member

    this is from a recipe srmonty posted for me....I had to alter it a bit using some corn sugar in it also, but it seems to be very close to the sage....very close.....

    we still have a couple hours on the smoker to go before the mega is done...... [​IMG]
     
  6. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    smoked..
    Looks good...anxious to hear how it turned out...[​IMG]
     
  7. smoked

    smoked Master of the Pit OTBS Member

    well it's at 104 degrees, not holding togethor as well as I hoped....I might end up having to stuff the mix into a 4" casing to smoke!!!!!!
     
  8. smoked

    smoked Master of the Pit OTBS Member

    well it's at 130 now, just flipped......here is what she looks like after flipping....
    [​IMG]
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Smoked-

    That looks more like a small ham than a fatty!

    [​IMG]
     
  10. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    smoked..

    That last pic..looks like it is holding up pretty good...[​IMG]
     
  11. tonto1117

    tonto1117 Master of the Pit OTBS Member

    I Wanna see it on a bagel with egg and cheese!!!



    ( Mr Rodgers)... Can you spell... CAR-DI-OL-O-GIST. lol

    Looks great Smoked [​IMG]
     
  12. smoked

    smoked Master of the Pit OTBS Member

    okay, took about 2 1/2 hours longer then a regular fatty, but we finally hit the 170 mark......here it is, you can see from these what I was saying about it falling apart in places....I think if I slice right I can work around that......as for on the bagel or english muffin...guess I need to hit the store first......
    [​IMG]
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  13. smoked

    smoked Master of the Pit OTBS Member

    ohhhh man, it turned out good......so for tonto.....some more porn because she can't get enough.....from it being sliced into patties, to the layout of a real sandy, to the finished yummy yummy mcdonalds go piss off sandy.... (oh yea, when I say piss off sandy...that's also a reference to my ex!!!! )
    [​IMG]
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  14. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Drooling on laptop!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  15. smoked

    smoked Master of the Pit OTBS Member

    right now little lady and I are devoring those two sandies....man......it's good.....dog is beggin like crazy.......man.......
     
  16. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Ahh man smoked, your killing me!!!! those look sooooooo very good, and I get to look foward to some oatmeal a bit later [​IMG][​IMG]

    I think we gotta come up with some kinda rules on food porn..... only on saturday or sunday when I let myself eat like that...lol

    Smoked, how did you like the flavor of the sausage? cause they sure look mighty tasty!!!
     
  17. smoked

    smoked Master of the Pit OTBS Member

    the taste is very good....a tad "hot" so on the recipe I think I might hold back on some of the red pepper flake a bit or maybe add a tad more corn sugar to ease things......the recipe was good as is for frying, but this time smoking really brought the "heat" out...... it's really good thou.....really good....... I still need to work on pressing it into the 4 inch round better (and I have a 4" ID pvc pipe I use, but need to press it harder I guess).... and yes I cheat on the egg also.....wally world sells those egg patties for dirt cheap.........I could make them myself, but hell I'm too busy smoking and making sausage!!!!!!!!

    [​IMG]
     
  18. hanifen

    hanifen Fire Starter

    Would love to try your sausage recipe. Like Debi I tried a Jimmy Dean recipe I found online and it was horrible.

    Has anyone ever had Bob Evans sausage - if you ask me they are the best sausage you can buy. Would LOVE to find a recipe for theirs.
     
  19. smokyokie

    smokyokie Smoking Fanatic

    Have you tried rolling the chub? What about using egg rings? I was just looking, drooling, licking my chops when the idead hit me....What if there was just a little runny yolk dripping down and intermingling with the chese.

    Darn, ther goes my A.D.D again.[​IMG][​IMG]

    Tim
     
  20. smoked

    smoked Master of the Pit OTBS Member

    rolling does not work that well, it's just too big.....but I think I have a good idea on how to better press it, it will be just like making a cheese press.....but I've gotta get to the hardware store to get a few more things first!!!
     

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