Fattie

K

khs282

Full Fledged Farker
Joined
Aug 15, 2011
Location
Mound, MN
Smoking a fattie today. I'm thinking smoker temp a 275-300 for 3 hours? Does that sound right? What internal temp should I smoke it to? Any tips and tricks would be greatly appreciated.

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225-240 for about 2-2/12 hrs, internal temp 160-170.Place it in the freezer for about45 minutes to firm it, before you start.
 
If I have a bacon weave on my fatty (I always do), I like to cook it long enough to have crispy bacon. That is why I try to buy the thin stuff. Cooks faster.
 
Thanks for all the tips. Everything is going good so far. I will post pictures of the final product when done.

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Oh, oh, oh, I know! :heh: The short answer is heaven on earth! It's a breakfast sausage - such as Jimmy Dean - carefully removed from the package and thrown in the smoker, on the grill, etc, and cooked at various temperatures - depending on who you ask - to an internal temp of 165 to 170. I cook mine at about 250 degrees for a couple of hours. They can be either naked - straight from the package - or stuffed with anything you can imagine and wrapped with bacon. Just do a search such as "what is a fattie" and you'll get all kinds of advice, pics, etc! Man, are you in for a treat! I just cooked my first one about a month ago, and right now my freezer has three or four rolls in it just waiting on the next cook! It's become standard practice here to cook a fattie any time I smoke anything else!
 
VoodoChild said:
Looks Good !1
What is it ??
I dont Know what a fattie is .:redface::redface::redface:
Click to expand...

A fattie (at last mine and most people on here) is a bacon weave with a jimmy dean sausage rolled flat on top, then add what ever stuffing you desire (I usually use cheese mushrooms and red onions. You can use anything you like.), roll it up, apply a dry rub of choice if desired. Put in fridge for 1-2 hours to allow it to tighten up. Then smoke for 2-2.5 hours at 225-250 or until internal temp is 165. Slice up and enjoy.

I added couple pics to help.



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Last edited:
A tip for spreading the sausage over the bacon weave: put the sausage in a gallon ziplock bag and flatten it. Cut the bag open at the seams and flip the sausage over on top of the weave. Perfect fit.
 
The last fatty I made was hawiian pizza style. Stuffed with ham, pineapple chunks, mozzarella and a touch of store bought pizza sauce with granulated garlic sprinkled all over, rolled up and wrapped in thin bacon weave and dusted with more granulated garlic and chopped parsley and oregano.

It was real good!
 
El Ropo said:
The last fatty I made was hawiian pizza style. Stuffed with ham, pineapple chunks, mozzarella and a touch of store bought pizza sauce with granulated garlic sprinkled all over, rolled up and wrapped in thin bacon weave and dusted with more granulated garlic and chopped parsley and oregano.

It was real good!
Click to expand...

That sounds amazing. Except that I don't like pineapple. But the pizza theme fattie I will definetly try.

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khs282 said:
A fattie (at last mine and most people on here) is a bacon weave with a jimmy dean sausage rolled flat on top, then add what ever stuffing you desire (I usually use cheese mushrooms and red onions. You can use anything you like.), roll it up, apply a dry rub of choice if desired. Put in fridge for 1-2 hours to allow it to tighten up. Then smoke for 2-2.5 hours at 225-250 or until internal temp is 165. Slice up and enjoy.

I added couple pics to help.



Sent from my SPH-D700 using Tapatalk
Click to expand...

Thanks for the photos! Going to smoke my first fatty this weekend! :p
 
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