Your fattie is awesome... now you're addicted.
I'll try to answer your question in post #16
Its only going to crisp up so much.
Where the bacon touches itself and the inner meat it wont really crisp up like it would if fried.
You can grill/broil or use high heat or thinner bacon but the bacon will usually burn and its still not crispy where the sausage and bacon are touching.
I always use thick bacon and cook it longer, maybe up to three hours... depending on the internal ingredients.
Another option is completely cook and chop the bacon and add inside the fattie, and leave the outside naked this will give you more of a smoke penetration.
Don't get hung up on trying to get the bacon crispy throughout, like you would by frying.
I have always found my fatties satisfactory.
Outer layer crispy, inside not crispy but tender.
- Look at the following photos and you will notice the fat on the bacon.