My first Fattie (Franken Pig Fattie)

Discussion in 'Fatties' started by g wikky, Jan 7, 2014.

  1. My boss at work (Bigr314) introduced me to smoking and Fatties. So here we go!

    Started with a 50/50 mix of ground Italian sausage and ground bratwurst. Then added Virginia baked ham, honey ham, black forest ham and ham off the bone. Then added a whole strip of kielbasa (split long ways down the middle). Wrapped in a bacon weave to finish off any great Fattie. All made from a pig thus the name lol.[​IMG][​IMG][​IMG][​IMG]

    Loved every last bite!

    Sent from my iPhone using Tapatalk
  2. bear55

    bear55 Master of the Pit

    A heart attack in a roll!!! Looks wonderful!
  3. I see you wrapped it in wax paper or was it Saran wrap?  

    Was it wrapped when you put it in the smoker?

    What temp did you use and how long did you smoke it?
  4. Wrapped it in Saran wrap to get it really tight and refrigerated it till it went on the smoker. Smoked it for 3 hours at 225.
  5. Also, I forgot to mention, it was NOT wrapped during smoking, that would've been a huge mistake lol.

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