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Discussion in 'Fatty Sticky' started by silverwolf636, Jan 7, 2010.
Thanks for the Tutorial. I plan on one in my near future.
need to try this method some time
I will be trying my first one tomorrow night. How long do you smoke them? Also what temp and internal temp? Thanks for the info.
Very nice tutorial here. I have no clue how I missed this when it was first posted.
I wish I would have read this before I just rolled mine, that seems a lot neater than the one I did.
I can't wait to try one of these!
Thank you for the great tutorial! I'm smoking my first one tomorrow and this was great help!!
Its bookmarked on my browser, awesome job with the tutorial. Great pics, great description and an incredible looking fatty
Ray did a great job on this..I always try and put to much stuff inside of mine and it comes out all ugly....but good...
Great tutorial! I'm going to try this for the first time this Saturday along with some smoked nuts. My wife is starting to ask who I am, and what I've done with her husband
Gotta give kudos to this tutorial. Fatties - The SMF welcome aboard present. Done quite a few and they getter better everytime. Let the imagination go.
Thanks for the tutorial. I was able to make a pretty decent looking one.
I made one of these today, but it was really windy so i had to finish cooking it in the oven a little. It came out really good and my family was impressed that the taste was so good.
One thing I thought about, was maybe next time I'll put the sweet rub on the bacon mat before rolling it around the sausage. (Between the sausage & bacon.)
That way the rub won't fall off so easy.
I used applewood chips to smoke.
Thanks for posting this tutorial!
this was a great tutorial I have used it several times with sausage and beef . they turn out fabulous ...even in January at 5° Great forum
Thanks for the how to. Gonna try my first one tomorrow morning. They look really good!
Very nice job and great Q-VIEW.
Nice job. Great q-view.
Thank you for the pics as well as the great instructions. Having never done (nor seen) a fatty creation before I was wondering how best to roll it and keep it rolled.
Thanks to your instructions the job will be easier and much more enjoyable I'm sure. Maybe even taste good to boot.