Not gonna bore ya with the wrap, But i'ts ground turkey with baby spinach, mozarella, and asiago. YUMMY
looks great! nice presentation
Best tutorial there is - check out the fatty stickey in the fatty forum (link below). Just let your imagination go wild with ingredients and replace the sausage with 1lb of ground turkey, chicken, whatever. When I use turkey or chicken I add some EVOO and maybe a few other sauces (BBQ or otherwise) to help as ground poultry tends to dry out even wrapped in bacon. Check you my pic in my profile for some pics of a chicekn cordon bleu fatty I did delicious....
http://www.smokingmeatforums.com/forum/thread/87031/rollin-a-fatty-my-version
At what temp and for how long do you smoke fatties for? Also, Do you use a Rub? What is EVOO? Sorry, for all the questions but I'm a newbie.