I made an Italian seasoned fatty last night. My kids love meatballs and sauce so I took my recipe for meatballs and made a fatty. I layered the inside with strings of Motz cheese other seasoning. The weave went well and the inside taste was awesome. I'm still pretty disappointed in the bacon not firming up. I know it needs a higher temp but come on, it seems like such a waste of bacon when the back side of the bacon is still chewy I don't think I'll be doing much more of theses. But here are some pics to show.