PDA

View Full Version : Fattie Question ?


owen299
05-07-2010, 01:14 PM
This a simple question and has probally covered many times before but...I plan on doing 2 fatties (1 hot/ 1 mild Italian sausage, onion & jalapenio cheese) Is a bacon wrap needed or personal preference? I plan on smoking then tomarrow afternoon. Also what is an internal temp to shoot for?

pahutchens
05-07-2010, 01:21 PM
Some might answer that it would be the same preference is always for bacon. No rules just your own hankerin. Now MOINK balls do require bacon :-P

devious
05-07-2010, 01:21 PM
personal preference on the bacon

Porky
05-07-2010, 01:27 PM
Try one with and one without the bacon and you will have a comparison. Anywho, everything is better with bacon.:-D

Ron_L
05-07-2010, 01:29 PM
Enrobing and stuffing are just the latest fads in the world of fatties. Please don't feel that either is needed. The origins of the fatty are simple. Unwrap, smoke, eat. Anything else is purely optional.

pomah25
05-07-2010, 02:48 PM
It does help to hold it together better.

Ribbin' Randy
05-07-2010, 02:48 PM
Personal preference on the wrap...but if you want to hear everyone go WOW...it's a must!

Bushwacker
05-07-2010, 02:54 PM
Ditto to what Porky and Ron said Make one with and one without, then see which one you like better and then next time expriment with different stuffings.. The Fun is trying different things and different ways, of course you have to have some Ice cold refreshments to go with it while your Queing it...

Smoke & Beers
05-07-2010, 03:21 PM
Looks like your everyone addressed your first question...
As for temps, internal to 165°.
Also, take pics (pron) and post them here:clap2:

Derek
05-07-2010, 03:23 PM
I totally agree, the bacon is a MUST!

Otherwise it's just a fancy meatloaf :)

jswordy
05-07-2010, 04:30 PM
I do them all the time with no bacon. Just pop it in the freezer for 15 minutes after you make it to firm things up, then right onto the smoker. The simplest fatties are just a log of unfrozen sausage with the wrapper off that has been chilled and sprinkled with rub.

Tastes nothing like meatloaf to me! Those simple sausage fatties are great to slice like salamis for sandwiches, though. Little mayo on the bread and a dill spear...tasty!

If you get a chance, try mixing equal parts ground venison or goat meat with the sausage. Mmmm...

Rich Parker
05-07-2010, 04:33 PM
I have never wrapped a fatty in bacon. :shock: Like Ron said some of the best are just plain ole sausage.

jswordy
05-07-2010, 04:37 PM
Related thread! :-P

http://www.bbq-brethren.com/forum/showthread.php?t=66433&highlight=traditional+fatty