My Fattie Method

[Paymaster]

I thought I would share my method for making and cooking fatties with some added pics to help anyone that may be interested. I am doing four of them today. Other folks may have a different way, but this works well for me.

First I form a basket weave of bacon on a piece of wax paper.







Next I unwrap a one pound chub of breakfast sausage and roll it out flat between two pieces of wax paper. I remove the top sheet and using my hands, form a neat rectangle about 1/2" thick or maybe a little less.



Next I spread shredded cheese over the meat,keeping back from the edges.



Next using the wax paper, I roll the meat back up into a log shape. This creates a spiral of cheese inside the meat roll.



Next I completely seal the seam and ends using my hands. This step is very important to keep the cheese from escaping during cooking.



Next I place the meat roll on the basket weave,on the diagonal,and fold over the sides.





I place them in my smoker at 225-250* and smoke until the internal temp is 165*. I let them completely cool before slicing and eating. If you slice too soon the cheese will run out. Hope this helps someone with fattie cooking! I welcome relies and questions!

[duonyte]

This is fabulous!

[Paymaster]

duonyte wrote:
This is fabulous!

Thank You!

[Red Apple Guy]

Mr Paymaster is very generous with his fatties. They are smokie wonderful. The best thing yet to happen to a soda cracker.

Red

[Paymaster]

Red Apple Guy wrote:
Mr Paymaster is very generous with his fatties. They are smokie wonderful. The best thing yet to happen to a soda cracker.

Red

Thanks Loren!

[SarasotaCook]

That is just so cool! What a great set of pics and directions. Fantastic