Okay, I only discovered the beautiful existence of fatties a few weeks ago, when I stumbled across the many posts about them on this forum. Awesome. I had to do this. So, I did it...and I may have gone overboard. Here's what happened:
Based on the advice of some people around this great site, I used the Ziploc bag trick to roll out the pork. I don't have access to pre-made sausage meat, but I probably wouldn't have used it, anyway. I used ground pork, seasoning it with salt, pepper, a touch of paprika, and some brown sugar.
For the filling, I first mixed together softened cream cheese, grated cheddar, and chives - this turned into the white globs you can see, particularly at the bottom left and right of the fatty above. Then, I added fried hash browns, scrambled eggs, diced green onions, and diced Canadian bacon, which I had soaked in pure maple syrup. I also poured the leftover syrup out of the bowl and onto the filling.
Then, I did the bacon weave. I saw someone here do the 45 degree angle weave, and I thought that looked badass, so I had to do it, too. Then, I did it five more times, as you can see in the smoker below! One thing to note: three of the breakfast fatties were done as mentioned above, and three of them were 'Portuguese style' - the ground pork was seasoned with salt, pepper, paprika, garlic powder, and some hot red pepper sauce (think Piri Piri base). I didn't put any syrup in the filling...I was going for a savory breakfast, not sweet.
The fatty below is what I dubbed a Double Bacon Cheeseburger. I used a seasoned ground beef layer, then filled it with fried bacon, cream cheese, cheddar cheese, onion, garlic, and mushrooms. Then, it got rolled and bacon-weaved.
The fatties rested overnight in the fridge. No time to smoke tonight!
Before smoking the fatties the next day, I made some pizzas in the smoker. I got it up to 500F, with the pizza stone already in place. Also, I placed 10 fire bricks on the level above the pizzas, so they could also get freaking hot and radiate down once the pizzas were in. They turned out great!
Once I had eaten, I got the smoker down to 250F and threw on the fatties.
Once they were done, they came out and were wrapped in foil. I saved two for today's breakfast at work (there's a story...my students loved it!), and the others were vacuum sealed and frozen for later.
Here's one of the maple breakfast fatties getting ripped open, after heating in the oven for an hour.
This turned out better than I hoped. I can't wait to get cracking on some more soon!