This has got to be the most labor intensive fatty I've done to date. So, bear with me, lots of pics and descriptions will be coming...
I started last night by slicing up about 1/2 pound of sirloin steak and then simmering it in some homemade beef stock with LOTS of garlic. I let that simmer until all of the juice was gone.
This morning, I rolled out the sausage in a Ziplock, and chopped the veggies to accompany the steak strips... Purple onion, green bell pepper, mushrooms, and a little jalapeño. I skipped the garlic in the veggie sautée since I added a LOT of garlic in the steak prep.
While the veggies were sautéing, I took the flattened sausage and placed it onto some non-stick parchment paper. On top of the sausage I placed Swiss and Colby cheeses. After placing the cheeses, I topped with the steak strips.
After the sautéed veggies were cool enough, I added them to the pile on top of the sausage.
Now, here's where I failed to get pics, so trust me.... After adding the veggies, I topped all of it off with some shredded cheddar, rolled it up, and then made the roll into a BIG tootsie roll. I placed the rolled up sausage roll into the freezer for about an hour to firm up.
Towards the end of the firm up time, I made a bacon weave. Once the hour was over, I added the filled sausage roll to the bacon mat, rolled it up, and got it ready for the smoker.
I then put the now finished fatty into the MES pre-heated to 225. For smoke I used cherry pellets in my AMAZEN tray. I let it smoke until the internal temp was 165 degrees.
Once I hit the target temp, I pulled the fatty, grate and all, and placed it over a small 1/2 tray to let it cool and rest a bit.
After resting and cooling for around 30 minutes, I sliced it up!
The bride and I each had a slice, and then I vac packed the rest. I'll deliver to our friend tomorrow after work.
This has got to be one of the best I've ever made!
Even Cranky Gnome approved of this fatty!