Prepped my first Fattie tonight - praying it goes well. Had to change my plans a little from my original idea because apparently no one in this town has heard of Linguicia sausage so I had to leave that out Also changed my mind about covering it with Prosciutto ham as I was concerned with the thinness of that cut on the outter layer so opted for the good 'ol bacon weave. How can ya go wrong with bacon.
So, anywho... got the Fattie all rolled and ready for the smoker in the morning. After that we're taking it to a friends to watch the Bronco's kick some St. Lois butt ! It will get wrapped in garlic and butter pizza dough with more cheese and marinara sauce then baked hopefully to a golden brown.
Here's some pics of how it's gone so far....
It started with a couple pounds of sweet Italian sausage, lean burger, green pepper, yellow onion, pepper, Italian seasoning and fresh ground pepper.
...sauteed some shrooms in butter, wine and fresh garlic
Rolled out the meat. Next a thin layer of Ricotta cheese, Merlot marinara, mix of Italian cheeses and black olives.
Added pepperoni and the sauteed shrooms, more Italian cheeses.
Rolled it up, weaved the bacon and wrapped it in the pig .
Are they supposed to be this damn BIG ??
It's now wrapped in plastic and resting comfortably in the fridge for game day tomorrow. Time to go check on the deer jerky in the smoker. Follow up pics tomorrow as the adventure continues....Happy Smokin' everyone !!!!
Edited by smoked alaskan - 11/15/14 at 9:05pm