- Joined Feb 18, 2019
So I did my 1st fatties last weekend with scrambled eggs, provolone, sautéed onion/yellow pepper/mushrooms. Used elk/pork sausage and thin bacon wrap on the outside. They turned out great except they were a little dry inside. The eggs and veggies were about 85% cooked before rolling and the internal temp was about 160 when I pulled them off. I'm thinking I cooked them too long and meant to pull off at 140ish. Any ideas on how to make the next ones juicier? Thanks!