Had a big chub (2 1/2 lbs.) of sausage in the freezer that's been waiting to become a couple of fatties.
We buy this sausage from our local FFA chapter Its their biggest fundraiser of the year. Good sausage, good cause.
I use Silverwolf's rolling method. If you haven't seen his tutorial thread, check it out:
The 2.5 pound chub made a couple of nice big fatties. I made one with some heat, pepper jack cheese, onions, cayenne, and jalapenos (my favorite), and one milder, with Mexican 4-cheese blend, red bell peppers, onions, and mushrooms (Mrs. Red's favorite).
Silverwolf's method again with the bacon weave...different tutorial if you haven't seen it:
Ready to go into the fridge to firm up for a few hours.
Into the MES @ 250* for a couple hours, then up to 275* to crisp up the bacon.
Done! The bacon has a nice color.
That's it! Both fatties were great! Thanks for checking it out...
Edited by SeenRed - 4/16/13 at 11:46am