First fatty

Discussion in 'Fatties' started by atomicsmoke, May 26, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Smoked my first fatty today. I have to admit I did mostly for the bacon weave ...I really like that presentation. To my surprise I loved the flavours too.

    I was worried about it being to salty after the fry test (no salt added but the sausage was on the salty side).

    Mixed 1lb ground pork with 1 lb of garlic sausage (real sausages - scraped the meat out).

    I picked all the herbs from the garden: lovage, thyme, rosemary,oregano,chives, garlic chives.

    Aged cheddar

    Sun dried tomatoes (soaked and drained)

    The herbs

    Rolled up like a first timer

    Bacon

    After 2.25h of cherry smoke

    Not much of a spiral...

    But decent smoke ring

    Lovage stood out...was a great idea. I would use twice as much of the other herbs. And more tomatoes. And try harder when rolling up.

    I loved it. Again ...thank you SMF. I didn't know what a fatty was before joining. And I would have not started without the tutorials on rolling and weaving the bacon.

    Two more
     
    Last edited: May 26, 2014
  2. elginplowboy

    elginplowboy Meat Mopper

    Looks good here, nice job
     
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Nice job on your first and surely not your last fatties.
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you ElginPlowboy and Davidhef88.
     
  5. great job
     
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Congrats! You did a fine job making your first fatty! It looks and sounds delicious! Enjoy!

    (Note to self: need to focus more on threads like this, instead of foil and oven pollution)
     
    Last edited: May 26, 2014
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    What type of smoker are you using?

    2lbs of meat? that really is a fatty.
     
    Last edited: May 26, 2014
  8. Looks great man!  [​IMG]   Congrats on getting your first fatty under your belt!  [​IMG]
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That fatty looks delicious from here...nice jobe!  Congrats on your first fatty!

    [​IMG]

    Red
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Masterbuilt 2 door propane.
     
    Last edited: May 26, 2014
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you fellows.
     
  12. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Nice!

    Did you have any issues rolling it? I've never tried to make one with 2lbs of meat before.
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Rolling was easy as I've done it...however after seeing the cross section I should have pushed for more "turns".
     
  14. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Good to know! Thanks! 
     
  15. I've gotta ask, at what temperature are you smoking your fatties.  I'm making my first this week and I'm been trying to figure it out no waste any perfectly good meat...or more specifically bacon.
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I aimed for 275. Had the occasional dip or surge.
     

Share This Page