I usually do 3 or 4 fatties using the standard 1 gallon ziplock method, a great and safe method that many have sworn by for decades. This time however I didn't feel very safe at all and decided I would place 3 lbs of a pork/burger mix in a 2.5 gallon bag.
My hope was that the additional thickness of the meat layer would make it easier to roll, harder to have a bust point and it would hold a lot of goodies in the middle.
in this case I tarted with a layer of blu cheese, a layer of swiss, sauted garlic and onions in a mix of chopped bacon from a previous fatty weave, and mushrooms.
It rolled like a dream even with a huge amount inside. I failed to get a picture at that point as I was covered in gunk. This is the 14x4.5 monster filling up a bradley rack as it waits to go in. More to come!
![20130510_133452[1].jpg](/media/20130510_133452-1-jpg.220761/full?d=1507222186)
![20130510_133446[1].jpg](/media/20130510_133446-1-jpg.220762/full?d=1507222186)
Oh yeah... I left this one naked to be even more dangerous :)
My hope was that the additional thickness of the meat layer would make it easier to roll, harder to have a bust point and it would hold a lot of goodies in the middle.
in this case I tarted with a layer of blu cheese, a layer of swiss, sauted garlic and onions in a mix of chopped bacon from a previous fatty weave, and mushrooms.
It rolled like a dream even with a huge amount inside. I failed to get a picture at that point as I was covered in gunk. This is the 14x4.5 monster filling up a bradley rack as it waits to go in. More to come!
Oh yeah... I left this one naked to be even more dangerous :)
Last edited:
