MY First Fatty - Used the Piston on the UDS w/ PRON
 

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.

http://hotimg25.fotki.com/a/69_47/17...SC04227-vi.jpg



Filling was some onions, green pepper, garlic and some cut-up kabanos - smoked Polish sausage sticks. Short saute in EVOO.

http://hotimg25.fotki.com/a/69_47/17...SC04226-vi.jpg



All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.
http://hotimg25.fotki.com/a/69_47/179_215/DSC04228.jpg



Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.

http://hotimg25.fotki.com/a/69_47/179_215/DSC04231.jpg


Pushed out the filling onto the sausage.

http://hotimg25.fotki.com/a/69_47/17...DSC4233-vi.jpg

http://hotimg25.fotki.com/a/69_47/179_215/DSC04234.jpg


The clear wrap made it very easy to pick up and roll the sausage around the filling.

http://hotimg23.fotki.com/a/69_47/179_215/DSC04235.jpg


This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.

http://hotimg23.fotki.com/a/69_47/179_215/DSC04236.jpg



Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°

http://hotimg23.fotki.com/a/69_47/179_215/DSC04237.jpg


After about 3 hours

http://hotimg25.fotki.com/a/69_47/179_215/DSC4241.jpg


Ready to slice after a rest

http://hotimg23.fotki.com/a/69_47/179_215/DSC04245.jpg


http://hotimg25.fotki.com/a/69_47/179_215/DSC04247.jpg


Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

Oop, did my hotlinks die? I saw them in the preview, now I have the red x's...

Are we blocked from hosting on fotki.com?

Pics or it didn't happen! LOL

Repost with pics again...
 

Didn't feel like I was in the club until I got the fatty done, so had to try it.
I started with a 16 oz Jimmy Dean log and went searching in the fridge.

Some Brie, shredded Italian mix, and my filling.

http://lh4.ggpht.com/_BLkw1f1rMi4/Sm...2/DSC04227.JPG



Filling was some onions, green pepper, garlic and some cut-up kabanos - Polish sausage sticks. Short saute in EVOO.

http://lh4.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04226.JPG



All this got stuffed into my fatty piston - 9" by 1 1/2" PVC Pipe.
http://lh3.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04228.JPG



Rolled out the sausage on some clear wrap. Some Pam on the rolled kept it from sticking.

http://lh4.ggpht.com/_BLkw1f1rMi4/Sm...2/DSC04231.JPG


Pushed out the filling onto the sausage.

http://lh3.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04232.JPG

http://lh5.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04234.JPG


The clear wrap made it very easy to pick up and roll the sausage around the filling.

http://lh6.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04235.JPG


This one got some Smokin' Guns KC Rib Rub. Turned out to be too salty combined with the salty sausage. I'll pick a sweet/hot with less salt one for next time.

http://lh6.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04236.JPG



Onto the UDS. Got cherry and hickory chuncks with some Royal Oak. 250° - 275°

http://lh6.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04237.JPG


After about 3 hours

http://lh6.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04240.JPG


Ready to slice after a rest

http://lh5.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04245.JPG


http://lh3.ggpht.com/_BLkw1f1rMi4/Sm...0/DSC04247.JPG


Odd thing was that I didn't like my first bite, as I didn't know what to expect. What I realized was that I didn't like the saltiness of the end piece, the rub was just too salty.

What was underneath was this layering of flavors like nothing I tried before. It was addictive. The sensation on my buds just wanted me to grab another slice. It was hard to save enough to take to work the next day to have the other two carpenters I work with to try some...

Man that sure looks good!

Very nice!

Looks wonderful. What a great tutorial - good pics and explanation with all the detail - really helpful - thanks for sharing.

Two questions - did you refrigerate/freeze the PVC contents and what did you use for a plunger? Looks like it worked perfectly.

Nice looking fatty - now you know your in the club! And, good "play-by-play" pron!

im def. going to try this

great job on the fattie and stuffing. wise old saying is you never make just 1 fattie. smoke on Bro.:-D:cool:

Looks fantastic, I'm going to try this too with the piston. Did you Pam the inside of the piston?

After I stuffed the piston, in the freezer for 15-20 min just to firm it up.

After I rolled it up and sealed up the ends well, again back in the freezer for about 20 minutes.

I cut a piece of the pvc pipe thin - 1/4" on the miter saw. I used that to trace out the inside diameter on a piece of 3/8" thick acrylic (plexiglass) that I had laying around. Cut close to the line, then used a bench grinder to sand right up to the line.

I didn't have a pusher rod yet, (just used a long wooden spoon.) I'm looking for clear acrylic rod, but didn't find any locally yet, so will probably order it online.

I did, but that stuffing was greasy - sausage, oil and cheese - that it probably didn't need it.
I believe in balancing fats though - I had pork and dairy fat, so I added the vegetable fat. I didn't have beef fat, so it wasn't a fully balanced diet...

A great system, thanks for sharing! :grin:

I like the way you think. Great looking fatty BTW!

I really like to glaze them with barbecue sauce at the end also