My Fatties are Dry

[michief]

 Hi folks, I need a little help.

 I have made 4-6 fatties over the last few months, using either beef, pork, or pork sausage and while they taste great, they have been very dry. I have tried smoking them at 250 and 275, to in IT of 165 but they are dry. My meatloaf always comes out super moist doing the same thing however.

Help me, what the heck am I missing? I am going to try a couple more later today.

Thanks

   D

 

[pgsmoker64]

Hi D,

What are you using to measure the temperature in your smoker?

If you are using the stock thermo that comes with the unit it is possible that your temps are a lot higher than you think.

As for your IT, that was what I was going to suggest...165, don't know what to tell you there.

Are you using bacon to wrap the fattie?  If not, try putting some bacon on the outside and that should help. 

If you are not doing so already, try the link below to learn the bacon weave.

http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial

Good luck,

Bill

 

[michief]

Thanks PG Smoker

 I am using the probe on my Auber PID backed up by my Mav 732. I keep them together so I can monitor closely. Both have been calibrated to within a couple degrees using the boiling water method.

When I do a meatloaf I leave it in a small pan the entire time and it is swimming in its own juices. I was thinking of trying this with the fatties.

I do bacon weave them but have tried without, the moisture levels are the same or close.

I also just though about adding some tomato sauce into the meat like I do meatloaf, perhaps that will help me.

 

[dirtsailor2003]

One thing that contributes to the dryer meat is that with the meat loaf you mix all the ingredients and form a big lump of meat, helping to retain the moisture in. With the fatty the ground meat is like a thin wrapper on the outside. What are you stuffing the inside with? That may be a factor too. My fatties usually come out fairly moist but not as moist as my meatloaf!

 

[michief]

 I have tried breakfast fatty with eggs, burrito fatty, basic cheese filled fatty, even the pizza fatty and they all come out dry. Perhaps I just need to calibrate my head and see what happens.

I am going to mix some tomato sauce into the ground pork for one of my fatties today and see if it helps. I will let you know.

 

[dirtsailor2003]

Here's a thought and it's just my method. I don't (

) cook my fatties to an IT temp. My reason for this is that the fillings, for the most part are already cooked ingredients and only need to be re-heated. The only parts that I am worried about being done are the ground meat portion and the bacon. I cook at a higher temp 275*-350* and watch the time (I use the time of an oven cooked meatloaf) and the crispiness of the bacon. The food safety police are going to be after me!

 

[michief]

Ya know that makes a lot of sense. I will give it a shot and see what happens.

 

[flash]

Thanks PG Smoker

 I am using the probe on my Auber PID backed up by my Mav 732. I keep them together so I can monitor closely. Both have been calibrated to within a couple degrees using the boiling water method.

When I do a meatloaf I leave it in a small pan the entire time and it is swimming in its own juices. I was thinking of trying this with the fatties.

I do bacon weave them but have tried without, the moisture levels are the same or close.

I also just though about adding some tomato sauce into the meat like I do meatloaf, perhaps that will help me.

 I think that is your issue. Try adding a few eggs to the mix before rolling the fattie. We do that with our meatloafs and they are quite moist, although I usually pull them at 155 to 160 IT tops. We added 4 eggs to our last meatloaf and the wife thought the last mixture was too wet. Still it came out great and very moist.

 

[michief]

I had no luck getting pictures to come out si i gota a new phone. Next time you will get to see everything up close and personal.

Made 2 fatties. One burrito with tomato sauce in the pork and a pizza fatty with just the plain pork sausage. Bothntasted amazing but the burrito was nice and moist unlile the pizza fatty. Live and learn. Adding a touch of tomato sauce works

Sent from my SPH-D710 using Tapatalk 2

 

[stevensondrive]

mine came out dry too.  I was hoping folks on here would have a solution