Had a big chub (2 1/2 lbs.) of sausage in the freezer that's been waiting to become a couple of fatties.
We buy this sausage from our local FFA chapter Its their biggest fundraiser of the year. Good sausage, good cause.
I use Silverwolf's rolling method. If you haven't seen his tutorial thread, check it out:
http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version
The 2.5 pound chub made a couple of nice big fatties. I made one with some heat, pepper jack cheese, onions, cayenne, and jalapenos (my favorite), and one milder, with Mexican 4-cheese blend, red bell peppers, onions, and mushrooms (Mrs. Red's favorite).
Silverwolf's method again with the bacon weave...different tutorial if you haven't seen it:
http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial
Ready to go into the fridge to firm up for a few hours.
Into the MES @ 250* for a couple hours, then up to 275* to crisp up the bacon.
Done! The bacon has a nice color.
That's it! Both fatties were great! Thanks for checking it out...
Red
We buy this sausage from our local FFA chapter Its their biggest fundraiser of the year. Good sausage, good cause.
I use Silverwolf's rolling method. If you haven't seen his tutorial thread, check it out:
http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version
The 2.5 pound chub made a couple of nice big fatties. I made one with some heat, pepper jack cheese, onions, cayenne, and jalapenos (my favorite), and one milder, with Mexican 4-cheese blend, red bell peppers, onions, and mushrooms (Mrs. Red's favorite).
Silverwolf's method again with the bacon weave...different tutorial if you haven't seen it:
http://www.smokingmeatforums.com/t/87072/bacon-weave-tutorial
Ready to go into the fridge to firm up for a few hours.
Into the MES @ 250* for a couple hours, then up to 275* to crisp up the bacon.
Done! The bacon has a nice color.
That's it! Both fatties were great! Thanks for checking it out...
Red
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