I made a couple of chucks last weekend and I saved some of the meat to use in a fattie. The meat was diced chuck seasoned in a brown gravy / italian dressing / ranch dressing powder rub.
First the onion was caramelized using butter, and some reserved BBQ pork fat from some pork butts weeks ago (gave a nice orange color and BBQ flavour.) I also de-glazed the pan with some apple cidar to get a wicked, sweet / tangy onion taste. Also garlic.
This rolled so big, that a 5X5 bacon weave turned into a bacon "diper"
Slices:
Tasted good. The mozza was smoked and frozen months ago, and heated up well. Next time I'll use sausage meat instead of just ground pork.
First the onion was caramelized using butter, and some reserved BBQ pork fat from some pork butts weeks ago (gave a nice orange color and BBQ flavour.) I also de-glazed the pan with some apple cidar to get a wicked, sweet / tangy onion taste. Also garlic.
This rolled so big, that a 5X5 bacon weave turned into a bacon "diper"
Slices:
Tasted good. The mozza was smoked and frozen months ago, and heated up well. Next time I'll use sausage meat instead of just ground pork.