Fattys......

rabbit hunter

rabbit hunter

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Has anyone on here ever made a fatty? I know you can use ground beef, pork sausage, ground turkey or really any meat you like. I am going to try one this weekend.
 
Made a couple in the past... no pictures though.
I used regular breakfast sausage. Not the cheap kind as it contains more fat than meat for the most part.
Potatoes. Onion. Scrambled eggs. Bell Pepper. Mushrooms. The options are endless.
The weave wrap is the most difficult but is needed to not expose any of the sausage as it will brown faster than the bacon will exposed.
 
I do several every time I fire up the smoker. You better do more than one or you'll be disappointed! It's one of those things you can't really mess up and they always turn out great!
 
I've done the bacon explosion several years ago and it was WAY too salty for me.

My preference is a flattened pork loin stuffed with boudin, provolone cheese, colored bell peppers, onions, and jalepenos. If you want a little contrast throw in something a little sweet like mango slices.
 
We smoke fatties all the time. Also do the pork bomb like TX300
is talking about and they are great. Chicken bombs are awesome too. Not really any wrong way.
 
TX300mag said:
I've done the bacon explosion several years ago and it was WAY too salty for me.

My preference is a flattened pork loin stuffed with boudin, provolone cheese, colored bell peppers, onions, and jalepenos. If you want a little contrast throw in something a little sweet like mango slices.

so you cook it like a regular loin after you stuff it?
keep it together with tooth picks ?
Click to expand...
 
I butterfly the loin and tenderize it to flatten it out. After stuffing it, wrap it in a bacon weave. I normally smoke but it can be done in the oven if needed. Crisping bacon may be necessary to keep the meat from overcooking.
 
When i got to building my ugly drum smker i discovered the fatty early this year....i had a 3:1 mixture of deer burger bacon ends grinded up from last year...i tried my first fatty using it....dammit boy they were good....i did the cream cheese and jalepeno basic stuffing. I have to figure out how to keep them from falling apart when removing from the grill though ive done a few but seems thats an issue i nees to work on....im thinking it could just be because deer burger doesnt hold well or something also the bacon wrap needs to be broiled after pulling it off smoker for crisp bacon but i will continue to experiment
 
UPDATE: cooked 3 more fatties usinh jimmy dean sausage it held together way better..... for a recipe of goodness i created a mexican version

TN Whitetail Freak's Mexican Fatty

1lb JD sage sausage
Packet of larwrys taco seasoning
Packet of lawrys chile seasoning
Some cumin
Can or rotel
Packet of krafts mexican 4 cheese
Half of red onion


Mix packet of taco seasoning and chile season
..add cumin to complete your rub......hand mix half the rub into the meat
Put meat into.gallon ziplock and roll flat with your empty beer bottle im sure there are plenty
When flat place in freezer(makes it easier to handle)
Open rotel and strain
Cut up the half red onion and add to rotel
Place mixture in freezer 30 min should be good for both meat and rotel
Lay out ziplock bag and cut the bag down both side seams and peel open
Now add the four cheese (add it to the end you will begin rolling
Add rotel mixture (careful overstuffing is.common)

Make sure there are no.holes all the goodness will fall out

Place fatty back in freezer after rolling up for 30 min
Pull fatty and cover that bad boy with rest of rub....get messy with it....you cant have enough

Bacon wrap optional but i.prefer none

Get smoker up to 240* and cook for 2 hours no flipping

By a digital probe from wal mart $15 and after 1.5 hrs stick inside the center of fatty and pull when reaches 165-170

ENJOY!!!!
 
There isnt really any recipe....whatever u can imagine throw it in there pizza fattys blueberry fattys scramble eggs bacon sausage fattys etc etc
 

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