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Thoughts on an "unwrapped" fatty

post #1 of 8
Thread Starter 

So I've made a few fatties in my Cookshack and do enjoy them.

It seems to me that the bacon wrap seems to keep the smoke from getting to the inside.

 

Anyone have thoughts on doing one without the bacon wrap?

 

I'm doing a "cheeseburger" on later today.

post #2 of 8

I have seen q-views with out the bacon wrap....try doing one with and one without....then see which style you like the best!

 

Kat

post #3 of 8

I don't use a bacon weave on all of mine. It depends on the type I am doing and the meat I am using but I have no hard rules about it.

post #4 of 8

how did it turn out - would like to try it also - do you have any pictures of finished product?

thanks

post #5 of 8
Quote:
Originally Posted by Scotsman1886 View Post

So I've made a few fatties in my Cookshack and do enjoy them.

It seems to me that the bacon wrap seems to keep the smoke from getting to the inside.

 

Anyone have thoughts on doing one without the bacon wrap?

 

I'm doing a "cheeseburger" on later today.


put the bacon on the inside, cooked of course!

post #6 of 8

I have taken to using two pieces of bacon to wrap around it LENGTHWISE, then just wrap another two or three around it like normal. The lengthwise piece holds it together and the others help, while still leaving room for the smoke to get to the sausage as well. It also uses a lot less bacon that way, so if you want more bacon flavor, then do as sqwib pointed out and add some inside.

post #7 of 8

I've done them without the bacon wrap quite a few times.  It is less greasy/fatty without bacon, just don't dry it out by cooking too long.

post #8 of 8
Thread Starter 

Sorry no pictures :(

 

One was just a chub of jimmy dean hot. very good with some sweet baby rays.

 

The other was ground beef,cheese and onions.

 

Cooked both too long but I'll do both again,,,,but I'll watch the temp closer.

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