Did I screw this up?

[paulkucz]

Tried making my first fattie today.  I used ground venison and stuffed it with some bell peppers, red onion, colby jack cheese, and some spices, then wrapped it all in bacon.  I took it out of my MES40 when the internal temp was at 165.  Looked great, smelled great.  My question is, the inside part of the bacon was still pinkish.  Is this normal?  The ground meat looked fully cooked.  

Thanks for the input, and glad I found this forum.

20121224_002728.jpg

• paulkucz
• Dec 24, 2012

Since I had the smoker going, I also decided to make some pterodactyl eggs.  Next time I'll use more wood chips, but I really like how these came out.

20121224_003840.jpg

• paulkucz
• Dec 24, 2012

 

[mdboatbum]

As long as the IT was 165˚ you're safe. The smoke will impart a pink hue to the bacon. Also, the first time I made a fatty, I laid out the bacon weave and then laid the sausage out on top of that, then rolled it all up together. This led to the bacon being rolled up throughout, kinda like a cinnamon roll. Obviously, the bacon on the inside didn't get crispy. Not sure how you rolled yours, but make sure you roll the sausage, THEN wrap the bacon on the outside only. Also, use thin bacon, not the thick cut kind. I actually lay it out on a board and take the back of a butter knife and run it along the length of the strip, to make it even thinner. It seems to crisp up better that way. If it's still not crispy enough for your liking, you can always pop it in a 400˚ oven for a few minutes at the end after you take it off the smoker.

Good luck and keep at it, your fatty looks great!

 

[boykjo]

As long as the IT was 165˚ you're safe. The smoke will impart a pink hue to the bacon. Also, the first time I made a fatty, I laid out the bacon weave and then laid the sausage out on top of that, then rolled it all up together. This led to the bacon being rolled up throughout, kinda like a cinnamon roll. Obviously, the bacon on the inside didn't get crispy. Not sure how you rolled yours, but make sure you roll the sausage, THEN wrap the bacon on the outside only. Also, use thin bacon, not the thick cut kind. I actually lay it out on a board and take the back of a butter knife and run it along the length of the strip, to make it even thinner. It seems to crisp up better that way. If it's still not crispy enough for your liking, you can always pop it in a 400˚ oven for a few minutes at the end after you take it off the smoker.

Good luck and keep at it, your fatty looks great!

 

[paulkucz]

Thank you for the info.  Next time I will actually use sausage instead of ground meat, but it still tasted good.  I found the fattie thread and was supposed to have venison tacos for dinner, so I had the meat defrosted, and really wanted to try one, so I just threw this together with what I had on hand.  Thanks to this forum I can now throw out one of my pending New Year's resolutions.

Merry Christmas.

 

[driedstick]

Looks good

 

[kathrynn]

Looks awesome!