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Need a Fatty Tip

post #1 of 11
Thread Starter 
I have made 4 of these so far all with different ingredients and all with delicious results. My problems are with the rolling; I have tried waxed paper, parchment paper, aluminum foil with and with out Pam but it always wants to stick. I roll it out between two sheets and the top sheet peals away fine. I end up firming it up in the freezer which helps but it is still stuck. Any thing else I should try? By the way when you make your rolls are you using 1 or 2 1 pound rolls? How thin are you rolling it out to? Thanks
post #2 of 11
First off I am only using one 1 pound chub....I use wax paper to roll my fatties.......I use 2 pieces of wax paper and I spray the wax paper down with Pam..... I use a rolling pin to roll it out.....Then I stuff and I roll it together using the wax paper to help.......Another tip that I found that helps is on the bottom piece of wax paper I spray it with pam and shack my rub on it, then roll out the fatty........It helps with it sticking to paper.....Hope this helps...........
post #3 of 11
I use plastic wrap & spay it with Pam & have had good results.
Next one I make I am going to try to cut a slice in the middle,
stuff everything in & close it back up.
post #4 of 11
When I made mine they where 2 lbs each and i rolled them out between 2 pieces of heavy duty wax paper till it was about 3/8" thick and with a little help and guidence it rolled up fairly well.
post #5 of 11
I have used wax and also partchment paper-I have great results with both-u just need to take your time-slow & slow-I have never used pam or spray.tis all in the wrist.
post #6 of 11
I use 2 pounds of sausage. Cold right out of the frige and lay it out on wax paper. Flatten it out by hand into a rectangle about 3/8 to 1/2 inch thick.

Add goodies, leaving an edge all around the fatty. Use the wax paper to roll it up, pulling the paper back as I go. After I roll it, I open the paper up and seal the joint and ends by hand.

I think the seceret is to start cold, work fast and keep it cold. Just my opinion.

I use the wax paper to carry the fatty out to the cooker and roll it off.

Next step is to enjoy with a favorite beverage and take an extra cholesterol pill!
post #7 of 11
When I first started I used wax paper...worked ok but not the best. Then I read (I forget who gave the idea) that you can press the chub out in a 1 gal ziplock bag, till its flat and it fills the bag. Then open it up and cut down the sides of the bag with scissors and peel away. Stuff and roll.

Ever since I have tried this method, I use it everytime I do a fatty. I like the walls of my fatties thin so I can maximize the space for filling, and this method with the bag has given me the best results so far. PDT_Armataz_01_34.gif
post #8 of 11
Good reply Travcoman45! Points for the remark about the extra cholesterol pill...PDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #9 of 11


I break out a pair of 'doctor gloves' my neighbor scored me 2 boxes from work.
I find it is easier to form, shape/manipulate with gloves on...and after you put phattie in smoke....off come da' gloves! CLEAN hands to OPEN BEER!!
post #10 of 11
I do 1 lb rolls, and I just use a large peice of plastic wrap. Lay the sausage on one end and fold the other over, and roll with a rolling pin. I try to get mine to about 3/8 thick. Then just use the plastic wrap to roll it up into a log. Just take your time, you can't rush a good thing.
Smokin' Joe I like the idea of the gallon zip lock. Have to try that.
post #11 of 11
I also do 1lb rolls. Put them in the freezer for a little bit to firm them up, then put it between two pieces of plastic wrap and press it out to about 1/4 or 3/16" think maybe. Pull off the top piece of plastic wrap and add fillings. Then I take the bottom piece of plastic wrap and use that to roll/fold the sausage about 3/4 of the way over. As it starts rolling from there, I peel back the plastic wrap as I go until it's all rolled up. Then I fold the two flaps of plastic wrap over each other to seal it and roll it out nice and round. Then take each end and and pinch the sausage together to seal the ends, and then twist the plastic wrap tight to firm it up. If you're fast you can do it all without having to put it back in the freezer, but sometimes I do if it starts warming up too much and it gets hard to handle.

Maybe next time I make one I'll throw the helmet cam on and show ya how I'm doing it? They say a picture is worth 1000 words, so a video must be priceless right?
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