Jimmy Dean ground sausage

[patinlouisiana]

Anyone ever pealed & smoked a whole package?

 

[smokininidaho]

Made a fattie with it once, yummy!

 

[gmc2003]

Anyone ever pealed & smoked a whole package?

Yes
Chris

 

[Hawging It]

Never have but I bet it is good. You could probably cut it from end to end and stuff it. Hey then wrap bacon around it. DOUBLE HAWG FATTIE!! LOL!

 

[Bearcarver]

Probably too dense.
Be better in smaller sections. IMHO

Bear

 

[gmc2003]

I sometimes make an original fatty, which is basically a JD tube of sausage covered in rub and smoked. With the right rub it's delicious.

Chris

 

[jcam222]

This is a coworker of mines go to smoke. He just peels it, hits it with rub and smokes it. His family loves it.

 

[patinlouisiana]

What temp & how long?
Is IT of 160 sufficient?

 

[gmc2003]

What temp & how long?
Is IT of 160 sufficient?

Yes 160* degrees, how long it depends on your smokers temp.

Chris

 

[Bearcarver]

I sometimes make an original fatty, which is basically a JD tube of sausage covered in rub and smoked. With the right rub it's delicious.

Chris

Not Stuffed with anything?

Bear

 

[gmc2003]

Not Stuffed with anything?

Bear

You got it. Just take the sausage out of the wrap, give it a good coating of rub, and smoke it. Sometimes I need to reshape it. No bacon either.

Here's one I did along side a turkey club fatty.

...and here it is sliced up.

Chris

 

[Bearcarver]

You got it. Just take the sausage out of the wrap, give it a good coating of rub, and smoke it. Sometimes I need to reshape it. No bacon either.

Here's one I did along side a turkey club fatty.
...and here it is sliced up.

Chris

Hmmmm--OK--Spanx!!

Bear

 

[kelbro]

Thanks for the inspiration. Just put a chub on the smoker over some apple.

 

[kelbro]

That came out great. Not greasy. Recommend that you use a rub without salt since the sausage has plenty.

 

[gmc2003]

Glad you enjoyed it. I don't do them often enough.

Chris