Well, folks, it is long past time for me to try my first fatty! So of course, I pick a day where I get home late from the airport to start...
Please join me on this journey!
I decided that pork sausage and bacon wasn't enough pork, so I decided to stuff the fatty with, among other things, andouille sausage and pulled pork! What would go well with that? How about red onion, roasted red pepper, avocado, sharp cheddar and cream cheese? I hope that will go well, because that is what I did. Here's how I got there...
I cut 1.25 pounds of pork off of a butt. All the other main ingredients were just randomly "measured" out.
I actually used less cheddar than is shown and more bacon... As those of you with fatty experience might have guessed, I overstuffed...
I ran the butt meat through the grinder twice and seasoned it with salt (2%) and black pepper, garlic powder, onion powder (each 1%).
I rolled out the sausage in a gallon ziplock. (I love the suggestion to cut out the corners to give the air a place to escape - made it go quickly.)
I started with the red onions and roasted peppers.
Then a layer of avocado...
Then time for the pulled pork and andouille! I thought that the casings on the andouille might be a bit too tough in this application, so I roughly cubed them.
And finish it off with the cheese. I decided to cube the cream cheese for a more even distribution. Doubt that it matters, but... (I froze it slightly to make it easier to cut and handle.)
I realized, too late, that I didn't give enough margin for sealing. Before rolling, I did try to pull it in some, but it wasn't enough. When I rolled it up, I could barely close the seam, and I could not seal the ends. After I was done, I wish that I had wrapped the ends with a couple strips of bacon, just to hold in the stuffing.
I ended up using about 1.3 pounds of bacon. I may have overlapped more than I should have. Beginner's anxiety - I just wanted it to be long enough to make a tight wrap (in case the seam wasn't good enough.) I forgot to take a picture of the weave before rolling it up, but you get the idea...
The ends are sloppy. I realized that I didn't know what to do with the edge of the weave over the ends!
Here we are wrapped up before going into the fridge overnight. Turned out to be around 4.25 pounds!
I am thinking about smoking it with corn cob. Not sure about temperature yet. Got to consult the sticky...
I'll smoke some almonds while I'm smoking the fatty. Gotta have snacks for the pool party! Gotta get up early to start the smoke and brew a batch of beer before my friends come over (making a session-strength saison.)
Join me tomorrow for the smoke and, more importantly, the eating!
Please join me on this journey!
I decided that pork sausage and bacon wasn't enough pork, so I decided to stuff the fatty with, among other things, andouille sausage and pulled pork! What would go well with that? How about red onion, roasted red pepper, avocado, sharp cheddar and cream cheese? I hope that will go well, because that is what I did. Here's how I got there...
I cut 1.25 pounds of pork off of a butt. All the other main ingredients were just randomly "measured" out.
I actually used less cheddar than is shown and more bacon... As those of you with fatty experience might have guessed, I overstuffed...
I ran the butt meat through the grinder twice and seasoned it with salt (2%) and black pepper, garlic powder, onion powder (each 1%).
I rolled out the sausage in a gallon ziplock. (I love the suggestion to cut out the corners to give the air a place to escape - made it go quickly.)
I started with the red onions and roasted peppers.
Then a layer of avocado...
Then time for the pulled pork and andouille! I thought that the casings on the andouille might be a bit too tough in this application, so I roughly cubed them.
And finish it off with the cheese. I decided to cube the cream cheese for a more even distribution. Doubt that it matters, but... (I froze it slightly to make it easier to cut and handle.)
I realized, too late, that I didn't give enough margin for sealing. Before rolling, I did try to pull it in some, but it wasn't enough. When I rolled it up, I could barely close the seam, and I could not seal the ends. After I was done, I wish that I had wrapped the ends with a couple strips of bacon, just to hold in the stuffing.
I ended up using about 1.3 pounds of bacon. I may have overlapped more than I should have. Beginner's anxiety - I just wanted it to be long enough to make a tight wrap (in case the seam wasn't good enough.) I forgot to take a picture of the weave before rolling it up, but you get the idea...
The ends are sloppy. I realized that I didn't know what to do with the edge of the weave over the ends!
Here we are wrapped up before going into the fridge overnight. Turned out to be around 4.25 pounds!
I am thinking about smoking it with corn cob. Not sure about temperature yet. Got to consult the sticky...
I'll smoke some almonds while I'm smoking the fatty. Gotta have snacks for the pool party! Gotta get up early to start the smoke and brew a batch of beer before my friends come over (making a session-strength saison.)
Join me tomorrow for the smoke and, more importantly, the eating!