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Precook bacon for a fattie?

post #1 of 13
Thread Starter 

Question for all the fattie experts out there- 

My neighbor gave me some nice fresh ground venison, spiced up like chorizo, was thinking I'd do a fattie with some sweet peppers, onions, etc... I've never done a fattie before, should I precook the bacon a little before wrapping? Also, what IT should I be shooting for?


Thanks, this should be fun!

post #2 of 13

Only need to par cook the bacon if you like it extra crispy and just a little bit in the microwave. Does not take much. You could probably be just about right at 145 or a little higher. I just go until the bacon is done and that is the indicator for me. You don't want to poke holes in your fatty or all the cheese and moisture will leak out. 2 to 2.5 hours at 225 degrees. You would want to sauté your veggies a little first too. Nothing inside really gets cooked. well, except the cheese will melt if you have some in there. You want cheese in there too. A neat trick is to roll out your bacon with a rolling pin after 30 seconds in the microwave. If you like it crispy. Before you weave it.

post #3 of 13
Thread Starter 

Thanks Timberjet-  Oh Yeah, gotta have cheese!! A little Mexican grocery by me has that wonderful, gooey, Chihuahua style stuff, maybe throw in some Monterey Jack for good measure.  Thanks for the tips, I can practically tast it already!! 

post #4 of 13

As Timberjet said on the time. I don't precook my bacon and have never had a problem.

Happy smoken.



post #5 of 13
Thread Starter 

There will be pics, might be of an empty plate though!!!  

post #6 of 13
Originally Posted by Mbogo View Post

There will be pics, might be of an empty plate though!!!  

I guess that is better than nothing.

Happy smoken.


post #7 of 13
Thread Starter 

Got it rolled out & chillin, made a few crab cakes from the other nites crab leg dinner. Yup, that's about 90% crab & 10% bread crumbs, the way it should be!








More pics as soon as all is in order-

post #8 of 13

Looking good !

post #9 of 13
Thread Starter 

Crazymoon- Oh, they were heavenly, and I'm guessing where you hail from, you know a decent crab cake!   Lot's 'O crab, a little Old Bay, and get busy!!

post #10 of 13

Fantastic looking crab cakes.  Thumbs Up


Signed on for fatty pics.  :popcorn

post #11 of 13

Well I guess it was good !!!   Ate it before you could take pics



post #12 of 13
Thread Starter 

OK, sorry for the delay folks, had to go on vacay for a while, a little mental health break!  So, here's what Iwound up with:


Sweet peppers, onions, and 'shrooms,






Some Queso Fresco,



Goodies added- and some pepperjack cheese. Can't have enough cheese...


Rolled up- 



And now BACON!!   I've realized I should not be attempting a bacon weave, but I figure it won't last long enough for anyone to care. It all winds up in the same place!



Out of the smoker after 2.5 hours, at 225. IT hit 145 so I pulled it and let rest for about 1/2 hour, that was torture, and sliced.



The supervisor seems to approve, but is rapidly becoming impatient!



Turned out awesome, but not as spicy as I thought. Next time some japs may be in order, or some hatch chili sauce maybe. 

Burp.  Happy smokin!

post #13 of 13

It looks completely edible to me.  Thumbs Up

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