First Fattie Failure - sort of

meateater

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• Apr 6, 2011

• #21

djm3801 said:

OK. Reheated the part that was left and sliced it. Here is the interior shot!

Click to expand...

Looks great to me, turn your back and it would be gone with me around. I also use a 1# chub and a 1 gallon freezer bag, the norm for fatties. 

 

roller

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• Apr 6, 2011

• #22

Looks great to me and who needs spinach anyway.....

 

djm3801

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• Apr 6, 2011

• #23

POPEYE! Come on , you walked into that one,! LOL

 

Bearcarver

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• Apr 7, 2011

• #24

Bethlehem?

Hmmm, Worked at Beth Steel, in Beth, for 20 years.

Bear

 

Last edited: Apr 7, 2011

SmokinAl

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• Apr 7, 2011

• #25

The fattie looks delicious. I think you are being too hard on yourself. Congrats!

 

sqwib

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• Apr 7, 2011

• #26

Man that looks awesome.

If that's a failure, I'm really SCREWED!!

 

djm3801

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• Apr 7, 2011

• #27

Hey, thanks! Bear, I live up by the Butztown Hotel off Easton Ave. Most of my neighbors retired from the Steel.

 

fourashleys

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• Apr 7, 2011

• #28

I wish my failures looked that good. NIce looking fattie.

 

djm3801

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• Apr 7, 2011

• #29

I will weight the sausage next time to make sure I have a pound. Cannot complain. When it comes to cooking I am a bit of a perfectionist.

 

eman

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• Apr 8, 2011

• #30

I have made a few fatties but only one w/ itallian sausage. Reason : The fennel seed in the sausage overpowered everything else and all i could taste was the sausage. Try using Jimmy dean bulk sausage and just add a few fennel seeds to a lb of that and see if its not better.

 

Bearcarver

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• Apr 8, 2011

• #31

djm3801 said:

Hey, thanks! Bear, I live up by the Butztown Hotel off Easton Ave. Most of my neighbors retired from the Steel.

Click to expand...

Wow,

Haven't been through that area in a long time.

Born in Richlandtown, we used to go through Freemansburg, and through Butztown to get to Rt 33 every time we went up to Pike County, to my Brother's cabin.

That was before they connected Rt 33 to I-78.

Bear

 

samuel trachet

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Apr 9, 2011

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• May 3, 2011

• #32

Looks good to me and makes me want to make one with some spinach inside. Good Job!!

 

djm3801

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• May 3, 2011

• #33

Thanks!

 

jefflisa828

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• May 3, 2011

• #34

I agree with everyone else looks good

 

orenman20

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• May 6, 2011

• #35

They look great but I can see your concern here.  That sausage layer is very thick. Take a lb of sausage and roll it out in a gallon ziplock and you'll have the perfect thickness.

 

djm3801

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• May 7, 2011

• #36

Yup. That's the concern exactly. Sausage overpowered everything.

 

squirrel

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• May 7, 2011

• #37

Being the fattie goddess that I am

 I think it looks great! I also wilt my spinach down to get more inside. Great job on the weave too!

 

Bearcarver

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• May 7, 2011

• #38

Squirrel said:

Being the fattie goddess that I am

 I think it looks great! I also wilt my spinach down to get more inside. Great job on the weave too!

Click to expand...

Squirrel,

I'm betting you have to put your spinach in a pan to wilt it.

I know a couple of women who can wilt spinach, just by walking by it!   

Bear
 

 

djm3801

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• May 7, 2011

• #39

I was pretty happy with the weave! Easier than I thought. Yes, wilting spinach would have been more effective. THANKS!