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Fatty question from a newbie

post #1 of 8
Thread Starter 

First Hello! This is my first post and am excited about learning more about smoking.

These Fatties are driving me crazy, I can't wait to try one. I have a couple of questions though:

How much sausage do i need? (like to fill a gallon sized baggie at the correct thickness)

Do you use the water pan in your smoker? (I'm not planning on doing a bacon wrap so crispy isn't important)

Thanks in advance for any help!

 

post #2 of 8

  Welcome to SMF! Glad to have you with us. Not sure why you don't want to use the bacon weave. Bacon makes EVERYTHING better! As for sausage, a 1 lb roll of commercial sausage is just right. Then fill it with whatever makes your tastebuds dance! I always put water in the pan but have not tried one without bacon. Let us know how it turns out!

 

 

 

Mike

post #3 of 8
Thread Starter 
Quote:
Originally Posted by So MS Smoker View Post

  Welcome to SMF! Glad to have you with us. Not sure why you don't want to use the bacon weave. Bacon makes EVERYTHING better! As for sausage, a 1 lb roll of commercial sausage is just right. Then fill it with whatever makes your tastebuds dance! I always put water in the pan but have not tried one without bacon. Let us know how it turns out!

 

 

 

Mike

Thanks for your answer Mike!

Yea I love bacon (too much) but I've read of them done both ways (with or without) and I am planning on bacon on the inside so i don't want to overdo it. Gonna do a breakfast and a pizza. Just wanted to make sure I got enough sausage. 
 

 

post #4 of 8

We do them without the bacon weave all the time.

 

You really get great smoke penetration without the bacon.

post #5 of 8

 

 

Make it any way you want

 

 

 

20101218081.jpg

post #6 of 8

I use 2 lbs whether Im using sausage or ground beef and flatten into a gallon ziplock. To me it gives the meat some extra thickness to keep from breaking as I tend to over stuff mine. I dont use anything in the water pan and I don't use bacon because I feel like I get more smoke to the meat without a bacon barrier. This is all just opinion. There's no wrong way to make a fatty.

post #7 of 8

Agreed there is no wrong way to do a fatty!  If you look around abit you will see variations galore biggrin.gif

post #8 of 8
Quote:
Originally Posted by SQWIB View Post

 

 

Make it any way you want

 

 

 

20101218081.jpg


What he said :)...   I typically use one pack like the ones above, with a rolling pin they fill out a gallon bag nicely.  I haven't tried one without the beacon yet, but hey---there's always next weekend ;)

 

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