After such great success smoking all last weekend, of course I have to smoke something this weekend. So i'm browsing through the forums and come upon fatties. Hmm, what are fatties? I spent the last half hour reading through those contest threads, and holy smokes that stuff looks amazing. I do have a few questions tho.
1. Typically how much meat should the outside of my fatty have and of what thickness? From what I saw I figured each fatty should contain between 1 and 2 pounds of meat, with outer walls being around 1/2 to 3/4 of an inch thick. I also noted that even when using ground turkey or chicken, lots of people mixed 1/3 pound of pork in. I assume to hold it together with some fat?
2. Once the fatties are rolled up and wrapped up in plastic, I saw some people mention they froze it over night, or put it in the fridge over night. I would plan on putting my fatties together saturday night, and putting them in the fridge until sunday. Is that the way to go? What's the minimum time suggested to place in the fridge? I also noticed that some people put the bacon on before the plastic wrap, and some put it on right before the smoke, does it really matter or is it just personal preference?
3. About how long does it take to cook? Obviously it is dependent upon weight and ingredients, but am I looking at something relatively quick (2-3 hours) or long (8-10 hours)? Internal temp should be 165ish correct?
I plan on making two fatties. A hawaiian style one with all pork sausage, ham, provolone, pineapple, teriyaki, and maybe some mango as well as a Buffalo Chicken one with ground chicken / pork sausage, bleu cheese, carrots, buffalo sauce, and maybe some thinly sliced chicken breast.
Thanks for any help/suggestions/comments you can give!