Fatties Step by Step, please Help

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Meat Mopper
Original poster
Dec 4, 2006
I have never smoked fatties before and need some help. Is it as simple as buying some JD sausage, stuffing it (if you like) rolling it up and smoking it? Is pan smoking a good idea to keep it from drying out?

Also... what types of sausage can I buy at the store to smoke, brats, kiobasa (spelling?) etc? (Obviously I dont want something that has already been smoked, but here in Ohio our fresh sausage supply is limited).

Thanks in advance for your help!!!!!
Any kind of brat or Italian sausage is great in the smoker. I've been doing a lot of sweet Italian sausages. Just get any kind of sausage that is not pre cooked.
I have only done a few but mostly had them chopped up with scrabled eggs for breakfast. I see your in Columbus, check out Thurns or Schumans for some good sausages.
What Cheech said. It can be as simple as remove wrapper and toss in smoker or as complicated as some of the masterpieces that have been showing up lately. Rub, no rub, the fatty posibilities are endless.

A pre-cooked polish style sausage ring is a fine treat for the cook as well. Even if already supposedly smoked. Bologna chubs, Spam, hot-links, sausages, any kind of quick cook item to give the cook sustinence to survive the long cook.

Extra fatties for breakfast burritos are always OK too.
Just echoing what the others are saying - at it's simplest, just unwrap a JD sausage and put it in the smoker. Personally I've never used a rub on mine, but that's just personal choice.

Here's a post I submitted when I made my first one - there's a bunch of step by step photos in there for making a stuffed one.

The best way to do one is to just throw one in next time you're doing something else, dress it up with whatever you like, and see how it turns out. It's not an expensive thing to do, so it's fun to play with.
i don't stir the beans when i smoke them.

for my fattys i just open a JD Sage and put it in the smoker. i might sprinkle a bit of rub, but it don't need it.
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