First fattie (went well). Suggestions please *PICS*


 
M

Matt Simmons

TVWBB Member
I want to try to smoke my first fattie but am looking for some suggestions.

My plan is to buy a roll of hot and a roll of maple Jimmy Dean.

For the center I am thinking pepperjack or provolone along with maybe some bacon? (cook the bacon first and then add it or add it raw?)

Any tips? Thanks


also.. Is it correct to shoot for 300deg temp for 1-2 hours?



yes, I have searched "fattie" for tips, just looking for more
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I coarsely chop a hot sausage of choice and mix with cream cheese and mozzarella.

You can put anything you wish inside.

I do fatties for tailgating and they take a little less than an hour at 325.
 
my next one im going to use chopped crisp bacon and either half or whole hard boiled eggs. instead of a scotch egg one egg in a ball of sausage why not a scotch log.maybe a little onion.
 
So I definitely want to cook the bacon prior to placing it inside the fattie correct?

I think so far my plan is 2 fatties:
1) Maple sausage, bacon, bell pepper, provolone, onion
2) Hot sausage, bacon, pepperjack, bell pepper, onion

with either apple or cherry wood for smoke

Keep the suggestions coming... have to work in the AM but plan to give it a shot around 3pm
 
They are also very good plain, with your choice of rub. I'm going to slice up a chilled one tonight to eat with crackers, after a few cheap beers. Yum
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I have yet to make a true fattie I think. I use ground chuck for the roll part, and then add my fillings accordingly. Best one I made was a mushroom and swiss. I took the beef, mixed in some TBR, onion, egg, bread crumbs, my bbq sauce, almost like a meatloaf. Then, sauteed a few portabellas with some onions, layed that inside, put a bunch of swiss, then roller her up. It was awesome. So, in the world of fatties, the possibilities are limitless!
 
I dont mean to hijack this thread but I just cant help but ask where do you guys get your Maple Flavored Fatties? Anyway thanks for the response.
 
Never had the maple sausage, but if its like anything else that is maple flavored, I think that refers to like a maple syrup taste, as opposed to smoking over maple. Could be wrong here, which wouldn't be the first time!
 
I would go with me being wrong :0 I just assumed it was the same... but I am VERY new to this haha. (have only used hickory and mesquite woods so far)


Anyways, just got back from the store and going to fire up the smoker and try these 2 out.
1) 16oz maple Jimmie Dean, provolone cheese, bell pepper, red onion, bacon

2)16oz hot Jimmie Dean, pepperjack, bell pepper, red onion, bacon

smoked with apple wood
 
I just did my first two fatties this weekend. Kept it simple, Jimmy Dean original, with some rub that I used on the chuck roll.
I find the sausage has enough salt on its own so didn't put any in with the rub.
Just a basic rub with granulated onion, garlic, black pepper, paprika, Old Bay seasoning, a little bit of cayenne.
Put them on for about 2 hours at 230F and they were at 165F. Wrapped them in foil to cool and chilled them in the fridge. They were the first to go from the cheese tray let me tell you.

Problem up here in Canada is that we can't buy them, I have all of my friend programmed to pick some up for me every time they cross the border.

Burt
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Problem up here in Canada is that we can't buy them, I have all of my friend programmed to pick some up for me every time they cross the border. </div></BLOCKQUOTE>
There is a place outside of London, called Canadian Butcher Supply. They have loads of different sausage mixes. They can ship to you . If you send me an email, I can give you there phone number. That is usually how I make mine up, I mix the sausage spice mix into gr pork.
 
I am by London one a week so I could stop by.

Is it "firm" sausage meat or the really fatty, wet stuff? I tried a Maple Leaf sausage tube and it was soft, almost all fat, yuck!

Burt
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About 1 hour in and the fatties are already measuring about 157 and 140 with the probe... is that normal? (temps have been right around 275-300) Why would they both have temps off so much even if they are close to the same size?

had a pain in the butt time trying to roll them with them sticking to the parchment paper and not wanting to roll right.
 
So, 1.5 hours in and they hit 160. Took them off, wrapped them in HD foil for 15min.... and man were they good. I will say though that I would have like a bit more smoke flavor in them. The ring is visible but I guess not big enough. Any tips?

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Looks good. Also, I like the idea of the cream cheese and mozzarella. Last weekend I made a Bacon Explosion, and while it was good, all that meat was a little too overwhelming. I think next time, I'll try it with some cheese mixed into the sausage and see if that helps.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Burtess:
I am by London one a week so I could stop by.

Is it "firm" sausage meat or the really fatty, wet stuff? I tried a Maple Leaf sausage tube and it was soft, almost all fat, yuck!

Burt
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</div></BLOCKQUOTE>

The stuff they sell is just the spices, you need to mix up the spices and the meat together. Most packages are either for 10 or 25 lbs, but you can(I do) use it in smaller amounts as needed. Send me an email at pinetree at porchlight dot ca, and I can give you there phone number. They are on Highbury between the city and Hwy 7
 
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