Set up time

[toesmasher]

I am thinking about throwing a fattie in the smoker. Probably be a breakfast sausage,scrambled egg, cheese, and diced peno's or similiar.  Once you place the filling into a fattie and roll it up, how long should you let it set prior to placing into a hot smoker? Or is it just a matter of personal choice? 

 

[forluvofsmoke]

I haven't made one for a while, but usually gave them 30-40 minutes in the freezer to set the sausage up nice and firm, wrapped in plastic of course...mine were always around 5-6lbs total weight, but with a fairly thin sausage layer just on the outside. A smaller one should set-up in around 20 minutes @ 0* or colder.

Eric