Smoked my first fatty today. I have to admit I did mostly for the bacon weave ...I really like that presentation. To my surprise I loved the flavours too.
I was worried about it being to salty after the fry test (no salt added but the sausage was on the salty side).
Mixed 1lb ground pork with 1 lb of garlic sausage (real sausages - scraped the meat out).
I picked all the herbs from the garden: lovage, thyme, rosemary,oregano,chives, garlic chives.
Aged cheddar
Sun dried tomatoes (soaked and drained)
The herbs
Rolled up like a first timer
Bacon
After 2.25h of cherry smoke
Not much of a spiral...
But decent smoke ring
Lovage stood out...was a great idea. I would use twice as much of the other herbs. And more tomatoes. And try harder when rolling up.
I loved it. Again ...thank you SMF. I didn't know what a fatty was before joining. And I would have not started without the tutorials on rolling and weaving the bacon.
Two more
I was worried about it being to salty after the fry test (no salt added but the sausage was on the salty side).
Mixed 1lb ground pork with 1 lb of garlic sausage (real sausages - scraped the meat out).
I picked all the herbs from the garden: lovage, thyme, rosemary,oregano,chives, garlic chives.
Aged cheddar
Sun dried tomatoes (soaked and drained)
The herbs
Rolled up like a first timer
Bacon
After 2.25h of cherry smoke
Not much of a spiral...
But decent smoke ring
Lovage stood out...was a great idea. I would use twice as much of the other herbs. And more tomatoes. And try harder when rolling up.
I loved it. Again ...thank you SMF. I didn't know what a fatty was before joining. And I would have not started without the tutorials on rolling and weaving the bacon.
Two more
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