Lovin' The Fatties, Italian Style (Q-View)

[bison]

This is only my second go round with a fatty and I must say, I'm hooked.  This one was an Italian style.  

Started with 1lb regular JD and 1lb hot Italian from my local grocery store meat case.

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• bison
• Aug 18, 2013

Added hard salami 

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• bison
• Aug 18, 2013

Next came pepperoni 

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• bison
• Aug 18, 2013

Followed by banana peppers

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• bison
• Aug 18, 2013

Then to get my greens in for the day, spinach 

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• bison
• Aug 18, 2013

Lastly and few slices of provolone cheese

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• bison
• Aug 18, 2013

Rolled tightly in plastic wrap and chilled in the fridge for about 3 hrs.

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• bison
• Aug 18, 2013

Finished slices.  Smoked with oak pellets in my AMNPS at 225 to an IT of 165.

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• bison
• Aug 18, 2013

 

[chef jimmyj]

Looks great. I am waiting for Pork Butts to go on sale so I can make Italian Sausage. I will have to Smoke a Fattie, gotta have some Peppers and Onions though...JJ

 

[webowabo]

Beautiful looking fattie... looks like you got them down already ;)

 

[hatebreed]

wow. looks awesome
 

 

[blat]

just pulled my first fattie, and while I have not tested it yet, had hoped would be darker. cooked at 225 for about 1 1/2 hr and aubers said I had 180 IT so I pulled it.

this is feta cheese, black olives, salami, and basil pesto fattie.

small blowout of cheese, know my problem was putting fillings to close to edge. Will correct on next one.

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• blat
• Aug 19, 2013

 

[blat]

damn, that tastes so good it can't be legal.

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• blat
• Aug 19, 2013

 

[bison]

damn, that tastes so good it can't be legal.

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• blat
• Aug 19, 2013

That looks very good!

 

[bison]

Looks great. I am waiting for Pork Butts to go on sale so I can make Italian Sausage. I will have to Smoke a Fattie, gotta have some Peppers and Onions though...JJ

Beautiful looking fattie... looks like you got them down already ;)

wow. looks awesome
 

Thanks everyone!

 

[blat]

a few questions on fatties...

firstly, would have liked it to have a little more smoke flavor, however, I only used 1/2 roll store bought sausage in a quart bag. therefore was smaller than usual and got done on the inside before getting enough smoke on it. sound reasonable? if I wanted to smoke mini fattie that size maybe reduce temperature to 200 degrees?

secondly, after eating a couple of pieces was thinking it was so rich needed to be toned down. thinking 1/2 sausage half hamburger or half sausage half ground turkey?

 

[bison]

You could try turning the heat down a bit.  That would defiantly give it more time to smoke.  I wouldn't go any lower than 200 deg.  

I have made one that was all ground chicken with ham and swiss on the inside.  That was really good and on the lighter side.  Give the 1/2 and 1/2 a try and let us know how it turns out.  Its all about trial and error to find out what you like.

 

[blat]

thanks bison, will give it a shot and see how it goes?

 

[disco]

I haven't got to a fattie yet but is on my to do list. This post is pushing me to get it done. Thanks for posting.

Disco

 

[knucklehead]

Looks great. Gotta try this.

 

[pdxsmoker]

looks good. how long on the smoker? thanks!

 

[kathleen gefre]

I need some help with my chickens   I usually just stuff the cavities with lemons garlic and rosemary  but I'm getting bored.  any ideas 

 

[doug stratton]

This Fatty looks great, but WHERE IS THE BACON?!?!?! I could eat that not need a catherization.

 

[fredd601]

Looks great.  Will be trying it in the next few weeks

 

[bison]

looks good. how long on the smoker? thanks!

It was in there around 2 1/2hrs. I would recommend cooking to an internal temp of 165deg and only use time as a loose guide.

 

[bison]

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This Fatty looks great, but WHERE IS THE BACON?!?!?! I could eat that not need a catherization.

No bacon for this one. I wanted to try it nekked. :sausage:

 

[thoseguys26]

You guys are killing me. Those look amazing.. still have to cook a fatty myself..