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First Fatty today

post #1 of 8
Thread Starter 

Attempting my first fatty today.  Using ground sausage, and plan on putting some provalone, spinach leaves, cheddar cheese, and some jalapeno.  Trying to decide on Hickory or Apple wood to use.  Will also be trying some asparagus, and smoked peaches for dessert.  Wish me luck!!

post #2 of 8

Good luck Na Na, try posting some pics!

post #3 of 8
Thread Starter 

Fatty came out OK.  was cooked perfect, lots of moisture, but have to admit wasn't a big fan of the taste.  Not sure if it was the wood I used (hickory), or the sausage.  Thinking next time I might use ground beef, and/or try apple wood.  Overall enjoyed the process, and made some notes on what to try next.  Here are some qviews of the product in process, and finished.












post #4 of 8

Thats weird that it did not taste right cause it looks pretty tasty from here. I normally use Hickory and mine turn out very nice.


Well you now have an excuse to try another! LOL



post #5 of 8
Thread Starter 

thinking it might be just a preference.  First time I have really ever had smoked ground sausage.  don't get me wrong, it tasted good, just didn't think it was great.  But I'm also comparing it to Pork or Beef.  But you're me another excuse to try again.  hahaha!!

post #6 of 8

I keep wanting to try one myself!! This might just be the thread, with pics, that pushes me over. I can grind up my own pork...and i have homemade bacon. Hmmmmmm


Have to let us know how the next one comes up!!

post #7 of 8
First off great looking Smoke! Sorry you didn't like the flavor, but that's the great thing about smoking you get to try again!

You said it best personal preference has a lot to do with the smoke flavor profile.

Hickory, like mesquite can be a bit bitter, especially on poultry, and pork. If you want to give the sausage another try go for apple, peach, cherry, pecan or a mixture of any of those.

With that said it could be your sausage too. Was it pre-seasoned, or was it straight ground pork?

In my mind spinach doesn't pair well with the pork if it's a pre-seasoned pork. And I'd probably not use provolone or cheddar, but that's just me. With beef I'd certainly use what you had in there.

How about this for a filler with pork. fennel, sautéed diced apples and onions, quinoa (pre-cooked) or stuffing. Smoked over apple wood or a cherry and pecan 50/50 mix. Oh yeah!
post #8 of 8
Thread Starter 

dirtsailor...thanks for the tips.  Will have to try some of those ideas.  they sound pretty good.

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