- Jun 28, 2022
- 1,814
- 2,330
Well, I always wanted to try one of these...
Mild Italian sausage filled with diced green peppers, diced yellow onion and diced fresh garlic, all sautéed in EVOO, and provolone cheese. Then wrapped with a Better Than Good pecan smoked bacon weave and post oak and hickory smoked for 3-hours at 225-degrees to 160-degrees internal.
In the smoker:
After 3-hours - 160-degrees internal:
On the cutting board after a 30-minute rest:
And first slices:
While I think it turned out pretty good considering it is the first fattie I ever made, I wasn't real crazy with the taste - almost a little too mild and sweet like it could have used some chopped jalapenos or hot Italian sausage vs. the mild. Also, I think the bacon is just too thick for this technique - I would have liked it slightly crispy vs the soft texture of it.
Next time I will use hot Italian sausage and thin bacon and see if I like that better.
Mild Italian sausage filled with diced green peppers, diced yellow onion and diced fresh garlic, all sautéed in EVOO, and provolone cheese. Then wrapped with a Better Than Good pecan smoked bacon weave and post oak and hickory smoked for 3-hours at 225-degrees to 160-degrees internal.
In the smoker:
After 3-hours - 160-degrees internal:
On the cutting board after a 30-minute rest:
And first slices:
While I think it turned out pretty good considering it is the first fattie I ever made, I wasn't real crazy with the taste - almost a little too mild and sweet like it could have used some chopped jalapenos or hot Italian sausage vs. the mild. Also, I think the bacon is just too thick for this technique - I would have liked it slightly crispy vs the soft texture of it.
Next time I will use hot Italian sausage and thin bacon and see if I like that better.
