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Fatty question

post #1 of 9
Thread Starter 
I want to try my hand at a fatty this weekend. I was thinking of using ground pork, beef and or mild pork sausage.

How do you season the meat? How much salt/lb of meat? The sausage is on the salty side. If I mix with ground beef (50/50) should I skip salt?

I want to keep the "shell" simple (S&P), be creative with the insides. Are there other spices considered "must" in the ground meat?

Thank you
post #2 of 9
I'm making my first one today. Im following an Italian meatball recipe (slightly modified). I'm not stuffing it with anything because it's a great meatball recipe that I've done numerous times and want to see how it goes smoked and wrapped in bacon.

To check your seasoning just sauté a small little patty before you roll it.

I'm one hour in...
post #3 of 9

You can save a bunch of time and effort and just get some premade sausage I use Jimmy Dean pork sausage most of the time

post #4 of 9

Atomicsmoke,

 

As Piney said it's much easier to buy a 1lb chub at the store, especially for your first one.

My store has a pretty good selection and the 1lb chub is the perfect size for a fatty. 

 

Good luck and enjoy! :beercheer:

post #5 of 9

I am doing my second fatty this weekend and like the others have said I just used Jimmy Dean Original sausage. It was really easy to put together. Tomorrow it will be smoked with a 9 lb pork shoulder (and usually whatever else I can find to fill the smoker up).

 

Good luck with yours.

post #6 of 9

Oh, and whatever you do..... do not over stuff! You won't like the result while trying to roll it :biggrin:

post #7 of 9
Quote:
Originally Posted by JP61 View Post
 

Oh, and whatever you do..... do not over stuff! You won't like the result while trying to roll it :biggrin:

 

 

LOL   That was my problem I think.   I had to get more burger and put in a loaf pan.

post #8 of 9
Quote:
Originally Posted by c farmer View Post
 

 

 

LOL   That was my problem I think.   I had to get more burger and put in a loaf pan.

 

 

It's not hard at all to overstuff..... been there, done that :biggrin:

post #9 of 9
My fatty update:

It tastes like a bacon wrapped smoked Italian meatball... Good but not great. Everything I've tried to date has been awesome and this was a little bit of a disappointment.

I think my wood of choice might have had something to do with it; I used guava and kiawe wood. I've used guava on beef before and it's just to subtle for that meat. Guava goes great with chicken, salmon or pork. I did a guava smoked prime rib before and I could barely taste the smoke at all; I might as well of thrown it in the oven.

The good news was that I had space for a quartered spogged chicken which turned out incredible.

Thread jack over... ;)
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