Home cured bacon wrapped fatty

[thegreatstate]

Came across great directions here for a fatty, always wanted to make one so I thawed out a 2lb brick of bacon I cured a few weeks ago and threw 5 lbs of amazing Red Neck Sausage (there out of Kalispell MT) into 4-1 gallon zipped freezing 3 of them for later. Rolled in some pepperoni, mozzarella balls and some shredded mozzarella into the middle, rolled it up put it in the fridge to hold firm while I sliced the bacon.

I don’t have a great way of slicing bacon figured out yet but I sort of like how chunky it is hand cut. Built the weave and rolled up the sausage while my pit barrel smoker got up to temp.

I did do a couple bacon sample tastes as well.

Into the smoker at around 275 got close to 3 hours.

Came out amazing, definitely going to be doing another one from the sausage in my freezer.

 

[SmokinEdge]

Looks darn good from here. Nice work

 

[mr_whipple]

I really like the way that weave turned out! It's more rustic looking than most. I have never done one as I always do basic naked fatties from breakfast sausage logs.

 

[jaxgatorz]

Looks amazing !

 

[JLeonard]

Oh WOW! Man i could make a chunk of that disappear! Looks mighty good.

Jim

 

[JckDanls 07]

Hard to beat a good fatty... both the food kind and the smokable kind ...

 

[SmokinAl]

That is one good looking fattie!
Nicely done!
Al

 

[philpom]

That is a great looking fatty! Fantastic job, I'm thinking it will inspire someone here that has never done one to give it a go.

 

[jdixon]

Came across great directions here for a fatty, always wanted to make one so I thawed out a 2lb brick of bacon I cured a few weeks ago and threw 5 lbs of amazing Red Neck Sausage (there out of Kalispell MT) into 4-1 gallon zipped freezing 3 of them for later. Rolled in some pepperoni, mozzarella balls and some shredded mozzarella into the middle, rolled it up put it in the fridge to hold firm while I sliced the bacon.

I don’t have a great way of slicing bacon figured out yet but I sort of like how chunky it is hand cut. Built the weave and rolled up the sausage while my pit barrel smoker got up to temp. View attachment 675076

I did do a couple bacon sample tastes as well. View attachment 675077

Into the smoker at around 275 got close to 3 hours. View attachment 675078View attachment 675079

Came out amazing, definitely going to be doing another one from the sausage in my freezer.

View attachment 675082View attachment 675080View attachment 675081 Poppy Playtime Chapter 1 Mod APK introduces players to a hauntingly immersive world, blending suspense and puzzles for a gaming experience that lingers in the mind." "Step into the eerie charm of Poppy Playtime Chapter 1, where a mix of horror and whimsy unfolds, offering gamers a captivating journey through inventive challenges and unexpected twists.

Just got off the phone with a processor who is butchering a hog we got. They're gonna leave the bellies whole and fresh for me (picking up tomorrow) so I can immediately start curing them. BUT......I don't have a recipe planned...... That's where y'all come in! HIT ME!

 

[BigW.]

bacon calculator: http://www.diggingdogfarm.com/page2.html