Hey Everyone, gonna try our first fatty today....saw a few good recipes and would love to hear some ideas for an Italian Sausage Fatty.
Here's what we were thinking...
all wrapped in bacon....
Has anyone does one like this or simillar? Also, I read that the internal temp should be around 160 and the bacon crispy...does that sound about right?
How long would that take (depends on the size...i know)......maybe 2 or 3 hours?