put it in a gallon ziplock bag, leave it unzipped and roll it out. makes a perfect square. take a knife and cut it at the seams on the side edges, stick the fillings inthe center and use the ziplock sheet for your rolling device. Match the edges together and mend the meat together, squish in the ends, and make them leakproof. Roll the tube towards one end of the sheet, lay some bacon on the empty side, pick up the sheet from the opposite side and roll the fatty over the bacon.
NOW take the fatty over to an area that has a piece of celophane already laying flat on the counter. sprinkle a little rub on the celeophane. make sure that the celophane is a cuople inches longer than the fatty on each end.12 inch fatty, you need to roll out 16 inch piece of celophane. roll the fatty off the ziplock, onto the celophane, and discard the empty ziplock. Now roll the fatty up into the celophane just like if you were rolling a ...........uh um cigarette. when ya get it all rolled, grab the tag ends of loose leftover cellophane that stick out past the meat, and twist em up!
. hold onto these ends, and drag or push the wrapped fatty away, while holding the ends. it will spin up tighter and tighter, and become perfectly round and uniform, just like it was in the sausage wrap from the store. . I then stick them in the freezer for 10-15 minutes to firm up the outside. When your smoker is ready, just take the stiffened fatty
and roll it onto the grate, sprinkle with a lil more rub, shove a probe into the end of it, and let it go for 1.5 hrs at 225-250, then spritz a few times in the last hr. I take mine to 165-170 before I pull em off the smoker.
Ds gave me the idea a few months ago(using the ziplock part), I then developed the saran wrap addition to making a perfectly shaped fatty!
I hope this helps. Next time i do a few, I'll try to make a q-view pictorial.