Decided to do a slightly healthier fatty (don't see those word in the same sentance often! LOL). I picked up a chub of Isarono Mild Italian Chicken Sausage, and Spicy Italian Chicken Sausage, and a couple of packs of turkey bacon. Decided to stick with the Italian them and for the fillings had: pizza sauce, provalone cheese, salami, pepparoni, and a bad of shredded six cheese Italian mix.
Rolled the sausage flat in the ziploc bags and put it in the freezer for 30 min. so it would hold shape while I worked with it (probably could have gone longer in the freezer).
A note on the bacon weave... if using turkey bacon, it does not streach like normal bacon does, so make the weave approx. 7 pieces wide and 5 pieces tall. I had two 5x5 weaves and ended up having to wrap extra bacon around the ends and around the middle.
The natives got restless (meaning they smelled meat and got their lazy butts off my king sized bed!). Note: this is the most direct path to the smoker... they ain't no dummies when it comes to where to lay down!
Ran my WSM at 250° with some applewood in there for a nice lite smoke, took the fatties to and internal of 170°. Sweet little cushions of meaty goodness!
A little slice off of each.... had to sample!
.... oh yeah! Yes it's so good that it is drooling over itself! LOL.
A little Bear view to really get that up close and personal feel.
Took the sliced fatty, put a spoon of sauce on top, sprikled with more cheese mix, and popped it under the broiler for about 40 sec., served on more sauce, with salad, and garlic bread.
*BURP*.... it was good!
Rolled the sausage flat in the ziploc bags and put it in the freezer for 30 min. so it would hold shape while I worked with it (probably could have gone longer in the freezer).
A note on the bacon weave... if using turkey bacon, it does not streach like normal bacon does, so make the weave approx. 7 pieces wide and 5 pieces tall. I had two 5x5 weaves and ended up having to wrap extra bacon around the ends and around the middle.
The natives got restless (meaning they smelled meat and got their lazy butts off my king sized bed!). Note: this is the most direct path to the smoker... they ain't no dummies when it comes to where to lay down!
Ran my WSM at 250° with some applewood in there for a nice lite smoke, took the fatties to and internal of 170°. Sweet little cushions of meaty goodness!
A little slice off of each.... had to sample!
.... oh yeah! Yes it's so good that it is drooling over itself! LOL.
A little Bear view to really get that up close and personal feel.
Took the sliced fatty, put a spoon of sauce on top, sprikled with more cheese mix, and popped it under the broiler for about 40 sec., served on more sauce, with salad, and garlic bread.
*BURP*.... it was good!
