I used to do fatties but the sausage never rendered well and wasn't the texture I wanted below the bacon weave. I wanted crispy bacon that never works out when it's touching food when cooking even with par cooking before wrapping. This basic Scotch egg didn't need an outside rub since this Johnsonville Chorizo sausage has so much flavor. I just rolled it out in a ziplock qt bag and cut it into sixths and wrapped six hardboiled eggs. 225° first hour, 250° the next hour and 275° the last hour till the sausage was 160°+. The bacon weave above them took a little longer being thick cut Wright's BBQ sauced bacon, giving it a dark edged look from the sugar carmelizing but wasn't burned. After cooling in the fridge over night the bacon dried a little more and was crispy. I yet have to make a BLT with one of these meat shingles I cut out with a pizza cutter. It did workout well as an edible plate for a Scotch egg. Both of these were smoked on Todd's Qmatz with his Hickory pellets.
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