Here it is again gang. I just knew I could get a little better taste out of my Hawaiin Fatty if I tried.
Ingredients:
2-1/4# regular sausage
1-1/2# bacon
6-7oz Mozzerello Cheese
Baby bella mushrooms
8 oz pineapple chunks
banana peels from 6 bananas
Fry up 1/2 pound of bacon to the point that is just done; not crisp and shriveled up.
Take the other 1/2 pound of bacon and chop up into small pieces.
Put your sausage, pineapple chunks and your small raw bacon pieces into a bowl and hand mix.
Flatten out your fatty as usual.
Apply cheese, fried bacon and mushrooms and roll it up.
Do a bacon weave but skip every other row. You want the flavor of the banana peels to reach the sausage.
Take the banana peels and weave over your bacon.
NOTE: AS YOU CAN SEE, I PUT PINEAPPLE RINGS ON TOP OF THE FATTY ABOUT AN HOUR BEFORE IT WAS DONE. THIS DID NOT WORK. THE PINEAPPLE SOAKED UP WAY TOO MUCH SMOKE FLAVOR. I TOOK THESE OFF AND THE FATTY WAS FANTASTIC!
I smoked this with wild cherry at a temp of 225-250. I took it off when I reached an internal temp of 163F. It was about 4 hours.
If ya have any questions just ask.
I shrink my files down so it shouldn't take to much to load these.
--ray--
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Ingredients:
2-1/4# regular sausage
1-1/2# bacon
6-7oz Mozzerello Cheese
Baby bella mushrooms
8 oz pineapple chunks
banana peels from 6 bananas
Fry up 1/2 pound of bacon to the point that is just done; not crisp and shriveled up.
Take the other 1/2 pound of bacon and chop up into small pieces.
Put your sausage, pineapple chunks and your small raw bacon pieces into a bowl and hand mix.
Flatten out your fatty as usual.
Apply cheese, fried bacon and mushrooms and roll it up.
Do a bacon weave but skip every other row. You want the flavor of the banana peels to reach the sausage.
Take the banana peels and weave over your bacon.
NOTE: AS YOU CAN SEE, I PUT PINEAPPLE RINGS ON TOP OF THE FATTY ABOUT AN HOUR BEFORE IT WAS DONE. THIS DID NOT WORK. THE PINEAPPLE SOAKED UP WAY TOO MUCH SMOKE FLAVOR. I TOOK THESE OFF AND THE FATTY WAS FANTASTIC!
I smoked this with wild cherry at a temp of 225-250. I took it off when I reached an internal temp of 163F. It was about 4 hours.
If ya have any questions just ask.
I shrink my files down so it shouldn't take to much to load these.
--ray--
(0|||||0)
