While this ia new concept to me many of you may be turned off by the title, I would encourage you to roll on. Like its contraband counter part the fatty we are talking about must first be rolled, so that is where this process will begin. But before we do perhaps we should look at a definition of what exactly is a fatty. A fatty is a bit of sausage rolled out filled with some tasty goodness rolled up, wrapped in bacon and smoked (more info over at Smoking Meat Forums. Having never assembled, much less smoked one of these tasty looking things I thought I would give it a try. So I took some pork sausage and bacon out of the freezer last night and tonight assembled my master piece I will smoke it in the morning. Below is my ordeal in a step by step fashion with pictures.
1.The Pork Sausage all rolled out.
2. The bacon weave found out after all was said and done a much easier looking way to accomplish the same thing.
3. Getting the fillings ready to the tomato basil fatty
4. The Fatty ready for the smoker…
It almost looks tasty enough to eat right now, but in the morning I shall throw it in the smoker and try it for lunch. Check back later tomorrow for an update.