When you wrap it in the plastic wrap it like that, it will help mend the sausage together. Also, if you wrap it and refrig it, it will stiffen it up some. Easier handling when putting it in the smoker.Its just used to shape it i see...
Does it make a differnce to fridge it what keep sit from unrolling while cooking?
Them look great Wyobraska. Awesome. Glad to help. I've also smoked pizza meat loafs. I mixed everything up like you would a meatloaf only I used italian/pizza ingredients.
I literally just registered on the site a minute ago, so I could post a Thank You to Silverwolf636. I smoked my first fattys today using the instructions I found in this tread and they turned out AMAZING.
I don't know how to post pics here or to award points, but I would if I could.
You can check out my fattys here:
I smoked these for about two hours at 250 degrees using a mix of hickory and apple wood. The last twenty minutes or so, I cranked up the temp to 350 so I could crisp up the bacon a bit. They turned out so amazing. Thanks for posting this tutorial, and all the responses. I learned quite a bit by reading everything here.
You sure can we do them all the time. Once roles in the Saran Wrap, our at our house the parchment paper. Stick in the freezer for 15-20 minutes then place on the grill. Helps it stay all together!Just an odd question, AS good as it looks and tastes with the bacon weave wrap.... Is it needed ??? without trying it yet, could you just roll one or would it fall apart in the smoker...
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