First smoke, it's a fatty!

Discussion in 'Fatties' started by bullfam, Apr 30, 2013.

  1. bullfam

    bullfam Fire Starter

    So this thing called a fatty intrigues me. So for my first ever smoke, I am smoking a fatty. I am about to start prepping it right now.
    I am going with JD country mild chub sausage, some bread crumbs like I am making a meatloaf. For seasoning just a splash of Worcestershire sauce and adobo sprinkle. Insides will be onion and cheese. Outside will be a pound of Hormel Black Label low sodium bacon. I will drop some picks as I get it done. I'm going to let the whole thing sit in the fridge overnight and fire it tomorrow, hopefully.
    Last edited: Apr 30, 2013
  2. bullfam

    bullfam Fire Starter

    Oh yeah and one large egg in the sausage mix with the crumbs and seasoning.
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Gotta show the q-views!  Gotta make us drool!!!! 

  4. bullfam

    bullfam Fire Starter

    Ok so here is some prep shots. Won't go on until tomorrow night.
    That's the raw ingredients.
    There is the weave.... 3 pieces left over.
    Here is the seasoned sausage mix.... I thought I had ground beef but I was out of that and peppers...
    Ready to roll!!
    Rolled up nekkid!!
    She is ready to dance!! Unfortunately not until tomorrow. So the fridge it is until tomorrow!!!!!
    Last edited: Apr 30, 2013
  5. looks good so far. it will be great. keep the piocs coming. like Kat said. make us Drool! welcome to the group.

    happy smoken,

  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like you're off to a great start! For future reference no need to add a binder to the ground meat (bread crumbs, egg) if you don't want to. No harm if you do. I have added in the past diced peppers, onions, jalapenos to the ground meat. Looking forard to your drool view!
  7. bullfam

    bullfam Fire Starter

    And it's on!
    That's my smoker. Outside thermo is off by 25 degrees. She is running at 300 inside thermo i opened the dampers and door to drop it to 250. I think we are cooking.
  8. bullfam

    bullfam Fire Starter

    Do I need to turn it at all?
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I usually don't. Looking good so far...

  10. . you should keep the top damper wide open all the time. control the heat with the bottom. you can open the door to drop temp. but it also adds oxygen so the fire gets bigger.

    happy smoken.

  11. bullfam

    bullfam Fire Starter

    Cooking away. Low light
    All the drippings in my water
  12. bullfam

    bullfam Fire Starter

    All done. Couldn't get the smoker past 250 to crisp the bacon. 5 on broil did just fine. Waiting for toast and dinner is on
  13. bullfam

    bullfam Fire Starter

    First cut
    Second view
    On the plate and its AWESOME!!
  14. dj mishima

    dj mishima Meat Mopper

    Good job!

  15. raymo76

    raymo76 Smoking Fanatic

    Dude that looks good, I gotta cook me a fatty.
  16. bullfam

    bullfam Fire Starter

    I had one issue with it. The inside layers of the bacon weave didn't get crispy. Is there a way to get all the bacon crispy? I'm thinking I may use a disposable tin for catching the drippings and putting it in to fry it up more towards the end. Any thoughts?
  17. I smoked mine for about 2 hours at 275 deg F to get an internal temp of 165 deg F.  The bacon was cooked good all the way through.  A little crispier on the outside than the inside but perfectly cooked.  I also used a heavy coating of Jeff's rub on the outside of the bacon.  Don't know if that helped with the bacon or not.
  18. sqwib

    sqwib Smoking Guru OTBS Member

    Your fattie is awesome... now you're addicted.

    I'll try to answer your question in post #16

    Its only going to crisp up so much.

    Where the bacon touches itself and the inner meat it wont really crisp up like it would if fried.

    You can grill/broil or use high heat or thinner bacon but the bacon will usually burn and its still not crispy where the sausage and bacon are touching.

    I always use thick bacon and cook it longer, maybe up to three hours... depending on the internal ingredients.

    Another option is completely cook and chop the bacon and add inside the fattie, and leave the outside naked this will give you more of a smoke penetration.

    Don't get hung up on trying to get the bacon crispy throughout, like you would by frying.

    I have always found my fatties satisfactory.

    Outer layer crispy, inside not crispy but tender.

    • Look at the following photos and you will notice the fat on the bacon.


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