This Smoked Fatty post features step-by-step pics, so it's good for a beginner or a pro. You'll see my improvised "rolling pin" as well as the finished product. I also smoked some thick cut pork chops and andoullie sausage. Everything came out perfectly. Captions are at top of the photos. I hope you enjoy the pics.
First, what you'll need:
Sausage into a gallon zip bag for the perfect square shape and thickness:
Roll out:
Trim top of bag away:
Cover w/ wax paper:
Then a cutting board, and flip over:
Remove ziplock bag and, 'wha-la', ready to fill:
Fill one half, and leave a 1 inch border:
Roll:
Place on plastic wrap, roll it up tight, and tie ends:
Yes an entire pound of bacon, and make weave on wax paper:
Remove fatty from plastic and roll inside bacon weave:
Repeat the plastic wrap tight roll up, to give shape
Everything on my Brinkman drum smoker. Pork chops under fatty for bacon basting! Minion method royal oak briquettes with Macadamia Tree wood (from my yard, I'm in South FL).
Smoked at about 250F for about 4 hours. Clean white smoke, and this was at the start, so the smoke eased up. Added wood every hour.
At about halfway done. You could take the sausages off now, but I sometimes like them WAY smoked and dried more:
Like this, and all else is done:
To an internal temp of 170F, so it's done for sure.
So that's the Smoked Fatty with Sundried Tomatoes, Banana Peppers, Pepperoni, and Colby-Jack Cheese. It was delicious. Thank you so much for checking out my first post here! I love this forum.
First, what you'll need:
Sausage into a gallon zip bag for the perfect square shape and thickness:
Roll out:
Trim top of bag away:
Cover w/ wax paper:
Then a cutting board, and flip over:
Remove ziplock bag and, 'wha-la', ready to fill:
Fill one half, and leave a 1 inch border:
Roll:
Place on plastic wrap, roll it up tight, and tie ends:
Yes an entire pound of bacon, and make weave on wax paper:
Remove fatty from plastic and roll inside bacon weave:
Repeat the plastic wrap tight roll up, to give shape
Everything on my Brinkman drum smoker. Pork chops under fatty for bacon basting! Minion method royal oak briquettes with Macadamia Tree wood (from my yard, I'm in South FL).
Smoked at about 250F for about 4 hours. Clean white smoke, and this was at the start, so the smoke eased up. Added wood every hour.
At about halfway done. You could take the sausages off now, but I sometimes like them WAY smoked and dried more:
Like this, and all else is done:
To an internal temp of 170F, so it's done for sure.
So that's the Smoked Fatty with Sundried Tomatoes, Banana Peppers, Pepperoni, and Colby-Jack Cheese. It was delicious. Thank you so much for checking out my first post here! I love this forum.