Variation for my 2nd try at a fatty - with pics!

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Original poster
Jun 18, 2007
Hi all - did nothing but fatties in the smoker this past weekend - my second attempt at fatties. My first attempt went really well, stuffed with chopped mushrooms, red and green bell pepper, and shredded cheddar cheese. It tasted awesome, but the one thing I didn't like was how the fillings basically oozed and fell out of the slices if you weren't careful.

Well, for my second attempt, I thought I'd do the filling a little differently. I wanted to make three fatties, so I bought four 16 oz JD, took one of them, and blended all my stuffing (did chopped mushrooms, red bell pepper, mozzarella and cheddar cheese this time) into it.

I then took some of the filling mix and stuffed it into another 16 oz JD, flattened, then rolled.

Just to try something different, I rubbed one of the fatties with some Emeril's Rib Rub. I'm sure you can tell which one it was!

After about 2 1/2 hours in 225F, I think the results turned out pretty well!

After having done all this, I wondered, has anyone ever just combined everything and just reformed the mixture into a roll ala a meatloaf?
I did that meatloaf style thingy earlier this year and all the cheese which was near the surface melted off and was lost. Not to mention creating a terrible mess "downhill".

I think you really nailed it with the work you put into those fatties! Kudos and happy smokin'!

I see you had that flattened out on paper...did it stick? Did you roll it up with the paper like a "home rolled cigarette"? Or was there PAM on there...just wondering, my stuffed was a disaster, but I think I had too much "stuff". Looks wonderful.
I try to keep the sausage meat as cool as possible, work quickly and use waxed paper for rolling. When I make a run of sausage I just make fatties now. Much easier. Roll into the waxed paper, tape shut and vac seal for the freezer.

WOW, a fatty stuffed fatty. I think you are a fatty king!! That looks AWSOME. I have not tried a stuffed fatty yet and just ate the last of my plain fatty from a few days ago, I think I'm ready for a stuffed one now.
That's a great idea on stuffing a FATTY, looks great
It stuck, but not enough to be a problem. I think it depends on how long you've had the meat on the parchment paper, and how wet the paper has gotten. The less time you have it on the paper, the less it will stick, I think.

I didn't use any Pam; just put it directly on the paper. And yes, rolled it like a "home rolled".
That looks really good and has given me inspiration for the week. I've never done a stuffed fatty and will use your method as well as combining the JD regular and JD Italian sausage (never seen it in our store until the other day). is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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