Norcoredneck
somebody shut me the fark up.
Need advice on fatties. Seems I can not make a fattie that doesn't split open when cooking. I typically use jimmy Dean or Farmer john. Any suggestions?
Bustin open at the seams
- Thread starter Norcoredneck
- Start date
VitaminQ
is Blowin Smoke!
Hmmm. All I can think of is to make sure you've got the sausage pinched back together really well. And make sure you're not overstuffing. I make sure I've got lots of sausage around the edges so I can get a good seal when I roll it back up.
Bigmista
somebody shut me the fark up.
Try using plastic wrap when you roll it. Kinda like a sushi roll
Watch this guy: http://www.youtube.com/watch?v=Kp1VOnvJuHY
Also maybe cut back on the amount of ingredients inside.
Watch this guy: http://www.youtube.com/watch?v=Kp1VOnvJuHY
Also maybe cut back on the amount of ingredients inside.
bbqbull
Watching over us.
Of the ones I have done........usually overstuffing as well for bursting open.
Ive even rolled them like a date cookie. Very thin and then sprinkled cheeze over most of the flat and rolled it up and pinched them very well, just to watch the cheeze squirt out.
One more thing I will try is to make sure when I probe it w/my polder type thermometer is to not poke it in the center of the fatty.
Im thinking about halfway between the center and the outer edge. Pulled the probe and watched the cheeze just squirt out like crazy.
Im thinking less stuffing of cheese, better pinching of the seam and wrap in in plastic wrap, chill for at least an hour back in the fridge before placing on cooker. Something w/the binding of the cold fat vs. warm fat.
One more thought.......trapped air expands when heated. Try and make sure there are no airpockets in the fatty when sealing it back up.
Ive even rolled them like a date cookie. Very thin and then sprinkled cheeze over most of the flat and rolled it up and pinched them very well, just to watch the cheeze squirt out.
One more thing I will try is to make sure when I probe it w/my polder type thermometer is to not poke it in the center of the fatty.
Im thinking about halfway between the center and the outer edge. Pulled the probe and watched the cheeze just squirt out like crazy.
Im thinking less stuffing of cheese, better pinching of the seam and wrap in in plastic wrap, chill for at least an hour back in the fridge before placing on cooker. Something w/the binding of the cold fat vs. warm fat.
One more thought.......trapped air expands when heated. Try and make sure there are no airpockets in the fatty when sealing it back up.
Plowboy
somebody shut me the fark up.
BINGO!!!! I was having the same problem until I got that advice on this forum. Excellent results everytime now. :eusa_clap
jpw23
Babbling Farker
Ditto!!
B
bbqjoe
Guest
I just work the seam real well, making sure to get down deep, and not just closing it on the surface.
MrsBigBarry
Knows what a fatty is.
Plastic wrap works great, but whatever you do....don't use wax paper. Did that the second time I rolled them because I couldn't remember what I used before...the wax paper started falling apart and I had to carefully remove all the little pieces. Plastic wrap is the way to go.
As we prepare them the night before and store them in the fridge, they've never split open on us.
As we prepare them the night before and store them in the fridge, they've never split open on us.
Norcoredneck
somebody shut me the fark up.
Read back awhile ago about fridge and put in. I guess 1/2 hour-1 hour not long enough. Thanks.
Yakfishingfool
Babbling Farker
put seam down too. S
Single Fin Smoker
is Blowin Smoke!
Dude, pinch that seam up then you gotta roll them suckers in celephane nice n tight, then stick back in the fridge for a couple a hours.
Are you over filling?
Are you over filling?
DaChief
Babbling Farker
Double Ditto!!!
