Rolling my own fatties

[Bigdog]

I am pissed off with the JD Co. They have reduced the 1 lb. fatty to 12 oz. I tried to smoke one last weekend, but couldn't get the damn thing lit, oops, I mean did not come out well. It was too dry, ya, I probably over cooked it, but that was the beauty of the fatty: It was hard to ruin. I just think that the little guys are too small. SIZE MATTERS!!

Given that, I decided to roll my own. I just took some ground pork sausage, threw in a bunch of spices: garlic, onion, southren flavor, black pepper, and some hot peppers, rolled it, and smoked it.

Not too shabby. Need to work on the spices a bit, but came out quite nicely. I encourage all of you to try to roll your own and smoke it. 8)

[scottm4300]

Whoa......college flashback!!!!!

[Bigmista]

I am pissed off with the JD Co. They have reduced the 1 lb. fatty to 12 oz. I tried to smoke one last weekend, but couldn't get the damn thing lit, oops, I mean did not come out well. It was too dry, ya, I probably over cooked it, but that was the beauty of the fatty: It was hard to ruin. I just think that the little guys are too small. SIZE MATTERS!!

Given that, I decided to roll my own. I just took some ground pork sausage, threw in a bunch of spices: garlic, onion, southren flavor, black pepper, and some hot peppers, rolled it, and smoked it.

Not too shabby. Need to work on the spices a bit, but came out quite nicely. I encourage all of you to try to roll your own and smoke it. 8)

Where do you get ground pork sausage?

[Bigdog]

Local grocery grinds their own. Not too bad, but not spicey enough for me.

[nucleargeek]

The last time i rolled something myself and then smoked it....it didn't have anything to do with BBQ!!!!! Although i may have munched on some after the fact.

[icemn62]

I have done this with left over sauages when stuffing peppers. Comes out well, but due to the smaller sizes I would use, would have to watch cook times.

[Bigdog]

Whoa......college flashback!!!!!

I just love the double entendre. 8)

[Mark]

Bigdog:

Obviously, the next step is grinding your own. Try it; you'll like it. If it ain't spicey enough, I'll send you some habaneo powder. JUST DON'T SNORT IT.

[Bigdog]

Bigdog:

Obviously, the next step is grinding your own. Try it; you'll like it. If it ain't spicey enough, I'll send you some habaneo powder. JUST DON'T SNORT IT.

I plan on trying some next time if I have any left.

Power to the Habs! 8)

Mark had great habs! :shock:

[brucesieg]

sounds great i think im going to roll one when i get home tonight

[BBQchef33]

We rolled our own at the bash last summer. Then stuffed it with Chipotles and rolled it in Rub.


Know we did it..... Dont remember eatin it though. :?

[Neil]

Damn it, now I'm hungry again. I rolled my own once using bulk (not linked) Italian sausage a local store makes and it was too dry. Lesson learned is you don't want to use lean sausage for a fatty.

[Bigdog]

Phil rolls and smokes his own fatties.

Pass it on.

[brdbbq]

Bigdog:

Obviously, the next step is grinding your own. Try it; you'll like it. If it ain't spicey enough, I'll send you some habaneo powder. JUST DON'T SNORT IT.

Did this but didn't lke the results. What is a good way to tell Fat content ? WHat is the Best ratio ?

[Jorge]

Bigdog:

Obviously, the next step is grinding your own. Try it; you'll like it. If it ain't spicey enough, I'll send you some habaneo powder. JUST DON'T SNORT IT.

Did this but didn't lke the results. What is a good way to tell Fat content ? WHat is the Best ratio ?

come out too lean or too fat?

[Ron_L]

I would think that the right fat content would be similar to italian or polish sausage. When I've made polish sausage at home, I've just bought a butt and ground that up... The next time I have the grinder out, I'll try making a fatty, too...

[parrothead]

Phil rolls and smokes his own fatties.

I've been rolling my own fatties for years.

[Mark]

Bigdog:

Obviously, the next step is grinding your own. Try it; you'll like it. If it ain't spicey enough, I'll send you some habaneo powder. JUST DON'T SNORT IT.

Did this but didn't lke the results. What is a good way to tell Fat content ? WHat is the Best ratio ?

Brian: I assume you mean it was too lean? the best ratio of fat to meat depends on personal preferences. I prefer lean. And I prefer controlling the ingredients.

Store-bought sausage is around 40% fat; sometimes considerably more. After all, it is a very profitable way of getting rid of fat from other meat trimmings for commercial butchers.

I'm sure you could determine fat content. Something like measuring water displacement when a specific mass of sausage is placed in a graduated container of water. But that would be making it more work than necessary. Just calibrate by eye.

[brdbbq]

Just calibrate by eye.


Guess that would entail staying sober.

[willkat98]

I am pissed off with the JD Co. They have reduced the 1 lb. fatty to 12 oz.

You try Costco?

They sell the 2# JD's here

[Mark]

Just calibrate by eye.


Guess that would entail staying sober.

If u can't focus, try using one eye.

[willkat98]

Just calibrate by eye.


Guess that would entail staying sober.

If u can't focus, try using one eye.

I think he only has one.

[Bigdog]

I am pissed off with the JD Co. They have reduced the 1 lb. fatty to 12 oz.

You try Costco?

They sell the 2# JD's here

No Costcos in Wichita. I have seen the 2 lb.ers at Wally World, but never in the hot.