Fatty question

Discussion in 'Fatties' started by atomicsmoke, May 23, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I want to try my hand at a fatty this weekend. I was thinking of using ground pork, beef and or mild pork sausage.

    How do you season the meat? How much salt/lb of meat? The sausage is on the salty side. If I mix with ground beef (50/50) should I skip salt?

    I want to keep the "shell" simple (S&P), be creative with the insides. Are there other spices considered "must" in the ground meat?

    Thank you
     
  2. welshrarebit

    welshrarebit Master of the Pit

    I'm making my first one today. Im following an Italian meatball recipe (slightly modified). I'm not stuffing it with anything because it's a great meatball recipe that I've done numerous times and want to see how it goes smoked and wrapped in bacon.

    To check your seasoning just sauté a small little patty before you roll it.

    I'm one hour in...
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    You can save a bunch of time and effort and just get some premade sausage I use Jimmy Dean pork sausage most of the time
     
  4. jp61

    jp61 Master of the Pit SMF Premier Member

    Atomicsmoke,

    As Piney said it's much easier to buy a 1lb chub at the store, especially for your first one.

    My store has a pretty good selection and the 1lb chub is the perfect size for a fatty. 

    Good luck and enjoy! [​IMG]
     
  5. link

    link Smoking Fanatic SMF Premier Member

    I am doing my second fatty this weekend and like the others have said I just used Jimmy Dean Original sausage. It was really easy to put together. Tomorrow it will be smoked with a 9 lb pork shoulder (and usually whatever else I can find to fill the smoker up).

    Good luck with yours.
     
  6. jp61

    jp61 Master of the Pit SMF Premier Member

    Oh, and whatever you do..... do not over stuff! You won't like the result while trying to roll it [​IMG]
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    LOL   That was my problem I think.   I had to get more burger and put in a loaf pan.
     
  8. jp61

    jp61 Master of the Pit SMF Premier Member

    It's not hard at all to overstuff..... been there, done that [​IMG]
     
  9. welshrarebit

    welshrarebit Master of the Pit

    My fatty update:

    It tastes like a bacon wrapped smoked Italian meatball... Good but not great. Everything I've tried to date has been awesome and this was a little bit of a disappointment.

    I think my wood of choice might have had something to do with it; I used guava and kiawe wood. I've used guava on beef before and it's just to subtle for that meat. Guava goes great with chicken, salmon or pork. I did a guava smoked prime rib before and I could barely taste the smoke at all; I might as well of thrown it in the oven.

    The good news was that I had space for a quartered spogged chicken which turned out incredible.

    Thread jack over... ;)
     

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