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fatty goof up

post #1 of 15
Thread Starter 
Making my first fatty but found out we didn't have any wax paper. Wife said to use parchment paper instead because that is what she uses for baking cookies. Well the sausage would't let go of the paper so paper and all are in the smoker. will let you know how it turns out . PDT_Armataz_01_05.gif
post #2 of 15
You could have sprayed the paper with PAM or rubbed it with vegetable oil, but it sounds like my thoughts may be a little late..... Pretty tough to destroy a fatty (they have self contained patch kits !!!), let us know how it turns ou for ya !!!
post #3 of 15
LOL, did ya twist up the ends like a sausage doobie !icon_smile.gif

Just use a gallon zip lock bag next time. Seal it, roll it out like a square, and send a nife down the edge seam from the inside, and cut through it. Now ya have a butterflied zip lock. Add your fillings, and roll over each other, mend the edges, and smoosh in the ends. Now take the whole thing over to an area that you have a piece of saran wrap already laid out with some rub on it. Roll the fatty off of the ziplock on to the saran wrap the long way. Take the front edge of the saran wrap, and roll it back over itself till yo have a sealed tube. Hold on to the ends and keep rolling it on the counter like a rolling pin. roll back, lift up bring back to the front of the counter, put back down and roll back, repeat untill the ends are twisted tight. You can keep doing this till the fatty gets to the size/fatness that ya want. Now fold the twisted up ends back onto the saran wrap and store in the freezer for a few minutes to firm it up. 15 minutes later you can walk it out to the smoker, and let the ends untwist and then roll it off the saran wrap, right onto the grate of the smoker!


Hope that helps for the next time! I used to use wax paper/ freezer paper. I think ds pmed me about using the zip locks, i figured out the saran part
post #4 of 15
Thread Starter 
Thanks guys just pulled it off looks ok taste even better. A little grease in the bottom of paper though
post #5 of 15
Where's The Q-view ! ! ! ! ! ! !
post #6 of 15
My procrastination helped for once! I was planning to use parchment paper all along when I got ready to make my first fattie. Sorry this happened to you but sounds as if it can work if it's sprayed down a bit.

Capt Dan's suggestion is what my notes now reflect! Thanks!
post #7 of 15
So you smoked it in PP ???
How did you get any smoke on it??

By imn88fan
post #8 of 15
HHHMMMMM, Let us know how it turned out.
post #9 of 15
Fatty Wrap. A new method. Do you season the outside of the pp or not?

post #10 of 15
I just spray wax paper or parchment paper down with pam first and it rolls off pretty easly......
post #11 of 15
I bet that pp does a great job of keeping your fatty from drying out. Now it's self basting
post #12 of 15
Thread Starter 
MY wife loved it and yes it was moist, mild smoked flavor used apple & pecan wood for flavor.
post #13 of 15
don't worry, i couldn't get my 1st fatty to roll so I ended uppwith a couple of pizza meatballs. taste was great but grade on appearance was F-.
Keep trying, that's how we learn.......trial and error.
good luck

post #14 of 15
cool little dohickeys
post #15 of 15
we have used bacon strips for blow out patches or like stitches... a strip across the busted open part then a couple strips wrapped around....
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