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Fatty question

post #1 of 7
Thread Starter 
I made my first fatty yesterday. It was a breakfast fatty for this morning. I used 1.5lb of JD sausage. They question I have is how do you keep the sausage from sticking to the ziploc bag when you are trying to roll it out. I had a rather tough time with it. Hence no Qview as it was not the best looking thing to look at. It samked great and tasted great this morning with eggs after re-heating it.
post #2 of 7
after you roll it out in the plastic, through it in the fridge for a while to cool and set-up...this is what I always do and works out good
post #3 of 7
Or the freezer if you're impatient like me PDT_Armataz_01_01.gif
post #4 of 7
I put it back in the freezer for 15 minutes after rolling it flat, along with the cutting board I'm going to use when putting it together.
post #5 of 7
What they said. Stick it in the freezer for 10-15 min or so. Firms up the fat so you can handle it better. The key to working any sauasge is keeping it cold - even if you are grinding your own.
post #6 of 7
What they said the freezer is our friend here. So throw it in the freezer and it will roll out nice and pretty for you. So remember that we all started somewhere cause you cannt start at the top and you will learn byeating your mistakes we diid.
post #7 of 7
I just spray some cooking oil ( Pam) into the bag first.Happy smokesicon_mrgreen.gif
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