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Bacon for the fattie

post #1 of 8
Thread Starter 
Hey All,

I was wondering what kind of bacon you use when doing a fattie I tried my first this morning with hot sausage eggs hashbrowns and cheese. The bacon wrap was Hickory smoked from walmart and it had a real heavy smoke flavor which I figured would happen, the rest of it was tasty just not the bacon was just wondering what you guys use?

post #2 of 8
I generally use unflavored bacon or maple flavored. Light smoke application. Interior cooked to about 160-165*, then put under broiler for 3-4 minutes to crisp up bacon. Then I try to remember to take a anti-cholesterol pill. icon_redface.gif

Always interested in different concoctions for Fatties. What's your favorite mixes?
post #3 of 8
LOL on the pill, had a fattie, abt's and eggs for breakfast this morning. Wonder what my Doctor would say haha
post #4 of 8
Most people say that they prefer the cheapest bacon you can buy.
post #5 of 8
I like a cheap, thin sliced bacon, but not to the point where the slices fall apart when you try to separate them. Lightly smoked if at all, since the fattie it will be wrapped around will be smoked.
post #6 of 8
Thread Starter 
ok thanks for the replies I was looking at some other bacon my wife bought yesterday and it says it was natural lightly smoked so I think I will try another one using that. The bacon I used this morning was hickory smoked and while weaving and wrapping you could really smell the smoke in the bacon it just didnt turn out. This morning was my first one and I am excited about trying some other ingredients.
post #7 of 8
I would just keep trying til you find what kind you like, cause that's all that really matters. Most people seem to like thin cut standard or maple bacon.

Personally, I prefer the thick cut heavy hickory smoked bacon for fatties and for regular eating, but then again I'm bacon crazy and I'm all about having super smoky food just like I like my scotch! ( Can't beat Laphroaig and Ardbeg!) In another thread I showed how I made some bacon-infused bourbon, if that gives you any idea of how smokey bacon and whisk(e)y crazy I am!
post #8 of 8
I guess your bacon choice would depend on your cooking method? I'll be honest and admit I've never made a Fatty but have made smoked meatloafs.

My guess is that if you're going to smoke said Fatty a thinner, lightly smoked bacon would be better so more smoke penetrates the sausage and doesn't get "over-smoked".

If you were going to use an ov... ove.... *ahem* something else, I'd say go for a thicker, heavy smoke bacon so the smoke flavor is there.

Just my .25 Pesos
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