New #2 - Sausage Fatty

[dehager]

I had just a little time and decided to make a Sausage Fatty due to the short cook time.  The #2 continues to amaze me with its convience and quality.  Next time i'll take better pictures and document more.  Total time was 3 1/2 hours, 1/2hr prep and 3hrs smoke @225F with 2.5 ounces of Post Oak.

I kept the recipe simple. 14 slices of bacon, 1lb of ground sausage, one jalapeno, colby-pepper jack cheese, baby spinach leaves and a dusting of ground chipotle pepper.

Awsome breakfast treat!!!

 

[puddle jumper]

Looks great,,
PJ

 

[DivotMaker]

Looks great, Dana!  I've never tried a fatty, but want to.  The "bacon weave" scares me a bit.  lol

 

[puddle jumper]

Tony the bacon weave is pretty easy just lay out strips on a piece of waxpaper and fold the bacon back in alternating rows and lay the rows in one at a time,,,
Next time i do it i will snap some pics of the process...
Its harder to ex plane than to do it...Maybe this pic will help some,, The wax paper helps you move it when you are done..
PJ

 

[DivotMaker]

Can I just fry-up the bacon I mess up while learning to weave??  If that's the case, I'm SO in! ;D

 

[Smokster]

Tony, the bacon weave is fairly easy to do, it just takes time and patience on your first attempt, then you will be amazed at how easy it is.  I like the idea of frying the bacon you mess up with, but in my case I would intentionally mess it up so I can eat more bacon.

 

[DivotMaker]

;D Therein lies the problem!  Intentional mess-ups for more bacon!  LOL!

 

[puddle jumper]

LOL
8)

 

[dehager]

It was surprisingly easy. Two things that really helped make the finished product was a gallon ziploc bag to roll out and form the sausage into a sheet and placing the roll in plastic wrap to compress and form the fatty into a nice shape.

I will post more pics this weekend on the forming process.

 

[swthorpe]

Here's a web site from Jeff Phillips (smoking-meat) that provides a tutorial on the bacon weave...I am going to try one of these on Sunday!

http://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty