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First fatty

post #1 of 16
Thread Starter 
Smoked my first fatty today. I have to admit I did mostly for the bacon weave ...I really like that presentation. To my surprise I loved the flavours too.

I was worried about it being to salty after the fry test (no salt added but the sausage was on the salty side).

Mixed 1lb ground pork with 1 lb of garlic sausage (real sausages - scraped the meat out).


I picked all the herbs from the garden: lovage, thyme, rosemary,oregano,chives, garlic chives.

Aged cheddar


Sun dried tomatoes (soaked and drained)


The herbs


Rolled up like a first timer


Bacon


After 2.25h of cherry smoke


Not much of a spiral...


But decent smoke ring


Lovage stood out...was a great idea. I would use twice as much of the other herbs. And more tomatoes. And try harder when rolling up.

I loved it. Again ...thank you SMF. I didn't know what a fatty was before joining. And I would have not started without the tutorials on rolling and weaving the bacon.

Two more

post #2 of 16
Looks good here, nice job
post #3 of 16
Nice job on your first and surely not your last fatties.
post #4 of 16
Thread Starter 
Thank you ElginPlowboy and Davidhef88.
post #5 of 16

great job

post #6 of 16

Thumbs Up Congrats! You did a fine job making your first fatty! It looks and sounds delicious! Enjoy!

 

(Note to self: need to focus more on threads like this, instead of foil and oven pollution)

post #7 of 16

What type of smoker are you using?

 

2lbs of meat? that really is a fatty.

post #8 of 16

Looks great man!  Thumbs Up  Congrats on getting your first fatty under your belt!  :beercheer:

post #9 of 16

That fatty looks delicious from here...nice jobe!  Congrats on your first fatty!

 

thumb1.gif

 

Red

post #10 of 16
Thread Starter 
Quote:
Originally Posted by JP61 View Post

What type of smoker are you using?

2lbs of meat? that really is a fatty.
Masterbuilt 2 door propane.
post #11 of 16
Thread Starter 
Thank you fellows.
post #12 of 16

Nice!

 

Did you have any issues rolling it? I've never tried to make one with 2lbs of meat before.

post #13 of 16
Thread Starter 
Quote:
Originally Posted by JP61 View Post

Nice!

Did you have any issues rolling it? I've never tried to make one with 2lbs of meat before.
Rolling was easy as I've done it...however after seeing the cross section I should have pushed for more "turns".
post #14 of 16

Good to know! Thanks! 

post #15 of 16

I've gotta ask, at what temperature are you smoking your fatties.  I'm making my first this week and I'm been trying to figure it out no waste any perfectly good meat...or more specifically bacon.

post #16 of 16
Thread Starter 
I aimed for 275. Had the occasional dip or surge.
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