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Fatty making w/pics  Rating:  Rating
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 Posted: Wed Dec 21st, 2011 05:22 am
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Captain Chaos
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Mana: 
A couple of months ago I posted some pics of fatties in the smoker and the end prdouct, here's a better look at how to make them.

First, put a roll of Bob Evans sausage in a 1 gallon storage bag, roll it to a uniform thickness, squarely filling the bag.

Attachment: 12 th birthday 032.JPG (Downloaded 49 times)



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 Posted: Wed Dec 21st, 2011 05:25 am
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Captain Chaos
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No cut the bag open by slitting the sides with a sharp knife, and peel the top down making the bag very long and put whatever filling you desire inside. In this case it's onions, jalapeno, roasted red peppers and a blend of 4 Italian cheeses. Pic is without the cheese.

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 Posted: Wed Dec 21st, 2011 05:27 am
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Captain Chaos
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With the fillings in place, roll the top edge over the fillings and start to reform it into a roll, you will also have to reshape the ends sort of torpedo shaped now.

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 Posted: Wed Dec 21st, 2011 05:28 am
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Captain Chaos
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Now with the sausage roll moved back to the top of the opened bag, lay out enough bacon to coer the sausage roll side to side lengthwise.

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 Posted: Wed Dec 21st, 2011 05:30 am
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Captain Chaos
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Next, roll the sausage onto the layer of bacon using the bag to help you move it into place.

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 Posted: Wed Dec 21st, 2011 05:33 am
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Captain Chaos
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Once you've completed the bacon rolling you are ready to compress and form the fatty. Lay out enough plastic wrap to extend past the ends of the fatty by about 6"-8". Roll the plastic wrap around the fatty, repeat with another layer.

Attachment: 12 th birthday 010.JPG (Downloaded 47 times)

Last edited on Wed Dec 21st, 2011 05:33 am by Captain Chaos



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 Posted: Wed Dec 21st, 2011 05:37 am
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Captain Chaos
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Now, hold the plastic wrap at both ends and roll the fatty in the direction the bacon was wrapped around it. As you roll it, you will notice it getting tighter, it will get fatter and shorter. The idea now is to compress all the air out of it, making a good solid sausage roll. You may have to poke a few holes in the plastic to help air escape. Let the fatty re-compose itself in the fridge for an hour or two before you smoke it. I also applied rib rub to all my fatties.

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 Posted: Wed Dec 21st, 2011 05:39 am
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Captain Chaos
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When it's rolled properly, it will be firm and look a bit like a nice pancetta. I prefer to smoke these around 200-225 degrees using lump charcoal and apple wood.

Attachment: smoking 002.JPG (Downloaded 49 times)



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 Posted: Wed Dec 21st, 2011 05:46 am
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Captain Chaos
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After 2-2.5 hrs of smoking, remove them from the smoker. Wrap in aluminum foil, then a towel and place in a small cooler or microwave for an hour to rest. Unwrap, slice and serve immediately. Be careful, the cheese may still be molten inside and very hot!

Attachment: smoking 2 004.JPG (Downloaded 45 times)



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 Posted: Wed Dec 21st, 2011 05:47 am
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Captain Chaos
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We'll be bringing these to the Christmas party tomorrow night, stop by the raffle table and try a bite for yourself!



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