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First Fatty today, looking for a little advice.

post #1 of 3
Thread Starter 

Good morning, Last night I rolled up a 50/50 ground round, spicy pork fatty and stuffed them with various goodies, made a bacon weave and popped it back in the fridge and I'm getting ready to throw it on the smoke today.

 

My two questions are

1.what core temp are we looking for? None of the stuffings will require cooking.

 

2. do you slip that temp probe into the core of the stuffing?

 

wb

post #2 of 3

160 IT, right in the middle of the stuffing.

Just go in the end in the middle & get the end of the probe about in the middle of the fattie.

 

 

Hope this helps!

 

Al

post #3 of 3
Thread Starter 

Thanks for the reply, you guys are making me look good, My first fatty isn't complicated, just some diced onions, cheeses and deli meats. and my first beacon weave.

 

 

more pics when its done.

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