This will be my 2nd attempt at a fattie, 1st time trying to cook/smoke it while camping. It's a honey garlic / extra lean ground beef / sausage mix, smoked Apple wood rub mixed into the meat and rubbed into the bacon, I added some maple bacon rub to the inside. I fried up some hickory bacon with fresh garlic, Rosemary, white pepper, dehydrated chives, & parsley flakes, this was placed in the middle next to some jalapeño jack cheese for a lil yummy. This time I remembered to pinch the ends closed and weave the bacon closed. I then rubbed the outside layer with smokehouse maple marinade.
I've never used a campfire for smoking. The wood will be spruce, (it's what's available, works well for hotdogs and steaks over the fire, why not a fattie).
Questions: should I wrap this in foil for the 1st couple hours?
Will wrapping in foil trap the grease making this soggy?
And any other suggestions for a great smoke?
I'm planning on bringing some hickory chips, not sure if I can keep a slow smoke with a camp fire tho.[IMG][IMG][IMG]