So I've done several fatties now. My far and away favorite was breakfast fatty (scrambled eggs, cream cheese, chives, onions, salsa verde). My question is such: Is anybody else a little put off by how dense the meat becomes when pressed into a ziploc and rolled? I LOVE breakfast sausage, but i love it patty form. Kinda like a hamburger, where its still a little "loose". Is there any way to avoid this? perhaps a blend of meats?