Look at the very first post and all your questions will be answered.Ok I'm new how do you make a fattie???
Look at the very first post and all your questions will be answered.Ok I'm new how do you make a fattie???
Yeah, you definitely want to do that!I got it .. Stupid question. You take the plastic wrap off before placing on the smoker?
The purpose of the syran wrap is to compact the finished fatty back into a chub. . Makes rolling it into the bacon weave much easier.Why use the syran wrap If your gonna cook it? Do you need to fridge it before cooking so it stays together better?
When you wrap it in the plastic wrap it like that, it will help mend the sausage together. Also, if you wrap it and refrig it, it will stiffen it up some. Easier handling when putting it in the smoker.Its just used to shape it i see...
Does it make a differnce to fridge it what keep sit from unrolling while cooking?
Hi Everyone!
I literally just registered on the site a minute ago, so I could post a Thank You to Silverwolf636. I smoked my first fattys today using the instructions I found in this tread and they turned out AMAZING.
I don't know how to post pics here or to award points, but I would if I could.
You can check out my fattys here:
I smoked these for about two hours at 250 degrees using a mix of hickory and apple wood. The last twenty minutes or so, I cranked up the temp to 350 so I could crisp up the bacon a bit. They turned out so amazing. Thanks for posting this tutorial, and all the responses. I learned quite a bit by reading everything here.
-Wyobraska
Just an odd question, AS good as it looks and tastes with the bacon weave wrap.... Is it needed ??? without trying it yet, could you just roll one or would it fall apart in the smoker...