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Another Fattie Question

post #1 of 8
Thread Starter 
Never made one before, but thinking about doing a few tomorrow. Can you use ground hamburger in place of pork or not? Has anyone tried it with hamburger. Wife is not a big fan of pork, yes I know. Thanks
post #2 of 8
I made a few with hamburg. Wrap in bacon to keep em from gettin dry.
post #3 of 8
I almost always use burger. Try adding some diced pepperoni and chedder inside. Or the bacon wrap is good too. Never had a dry one.
post #4 of 8
I plan on making up some chili fatties tomorrow for a chili cookoff at work. Burger works well, I use 80/20.
post #5 of 8
Thread Starter 
Thanks all. What temp do you bring the hamburger fattie to?
post #6 of 8
I agree that if you use straight burger, you should wrap in bacon to keep it from getting dry..I mix in some ground pork with mine just to be sure.. 160 internal temp should be just fine....Good luck..
post #7 of 8
What's the differance between a Fatty made of ground beef, and Meatloaf confused.gifconfused.gifconfused.gif

Not that I have a problem with either.

I probably ought to smoke a meatloaf this weekend..........
post #8 of 8
Just slight, but different biggrin.gif. A meatloaf is usually made out of beef, a fattie usually out of pork. A meatloaf is made in a pan, a fattie is not. A meatloaf is rarely wrapped in bacon, a fattie is always wrapped in bacon, even if it just one slice.
After that, the sky is the limit for variation! Let yer mind go, and let the smoker run!
BTW smoked meatloaf is the way to go-doesn't compare to oven baked.
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