Pork 3 Ways Pizza Fatty

[CSR]

Planning a fatty for the morning with the following ingredients (sauce omitted for leakage purposes).

- 1.25 ground italian sausage
- Sliced pepperoni
- Bacon for wrapping
- Mozzerella Cheese
- Green and Yellow Peppers (pre-sauted)
- Onion (pre-sauted)
- Jalapeno Pepper (pre-sauted)
- Italian seasoning and oregano

One question for anyone that reads. Can I pre-assemble tonight and refriderate to save the time tomorrow? I don't see any safety issues just wonder if it will hold together as well.

Chris

 

[gmc2003]

Yes you most certainly can.

Here's a link to how I make mine. It's a three part step-by-step that should answer most of your questions. If not just ask away.

https://www.smokingmeatforums.com/t...bacon-weave-this-is-a-two-part-thread.275822/

Chris

 

[SmokinAl]

Yep you sure can, as a matter of fact the longer it is refrigerated the better it will stay together on the smoker.
Al

 

[CSR]

Never got around to making it the night before, and never got around to cutting it open with all of the smoking I did Sunday (spare ribs, chicken wings, fatty, and some country style ribs). Will post the cross section shot when I finally cut into it. Definately overstuffed it (live and learn) but the bacon held it together well.

 

[CSR]

The after shot. Not as pretty when chilled but certainly makes the slicing easier!

 

[crazymoon]

CSR, Looks like a great smoke, I'll be over for a plate !

 

[bmudd14474]

Great job there.