We Are Making Our First Fatty Tomorrow

Well, I am so embarrassed, but man enough to admit I (we) messed up.  

It was a disaster from the start.  We (she) wanted a bigger fatty (size is everything). I was a proponent of K.I.S.S. and wanted to do it like I'd seen here and in my research, 1 package of sausage and the items to fit all wrapped in a bacon weave, which I thought was the most difficult part. She wanted it thicker than one package would allow plus she wanted to mix in Italian Sweet Sausage with it. We used sausage from links which was too soft. She wanted something akin to a pinwheel which eliminated the use of a gallon ziplok bag for flattening the sausage.  We tried using wax paper and made it another half as long as it was wide to accommodate extra filling.

Handling that much meat and stuffing was a challenge even after putting the meat in the freezer to "stiffen up" for handling.  Once we finally got the fatty rolled it was almost 4" in diameter. The meat kept sagging like a mashed pipe. It actually fell apart while putting the bacon weave on it. Instead of smoking it, it went into a skillet and we used it for burritos. The taste was good, but very disappointed it was not a fatty and there was no smoke flavor.

Next time, we are doing it my way!

JP61 said:

 
Just don't get too carried away (easy to do) with the number and thickness of layers. That can cause some problems when rolling it

Good luck and enjoy!

Click to expand...

That's exactly what happened. Remember, I said I prefer K.I.S.S.....