View Full Version : A fatty question??

08-28-2008, 05:03 PM
Just a quick question about fatty's although I think I figured it out from the pics in the "Rolling A Fatty" sticky.
How much meat do most of you use to make a single fatty? I was thinking it was 2lbs, but the fatty I just rolled with 2lbs of sausage is about 5 1/2 inches in dia. The strips of bacon only went about 85% around it. I am thinking maybe I should have used a single lb of meat. Oh well, this will be a fat fatty! :sign0111:
It is already in the freezer so I am not taking it apart, but I still have at least one more to do. A quick reply would be great if possible!


08-28-2008, 05:07 PM
Squeeze out a 16oz roll sausage on the smoker and you have a fatty. you can wrap it in bacon,stuff it or both.

Then it becomes a stuffed, bacon wrapped or a stuffed bacon wrapped fatty.:msn-wink:

08-28-2008, 05:13 PM
Thanks! I thought so after I looked at the pics. The poster was talking about the price he got on the sausage and I took that as he used 2lbs per fatty. Oh well, just a fat fatty! Thanks again!

Bbq Bubba
08-28-2008, 05:46 PM
Did someone say fatty???

http://img530.imageshack.us/img530/9434/img1461em3.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

http://img144.imageshack.us/img144/3217/img1463gb4.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

Heres a 2 pounder....

http://img516.imageshack.us/img516/2196/foodpics005ls9.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

http://img144.imageshack.us/img144/1164/img1359op7.jpg (http://imageshack.us)
By imn88fan (http://profile.imageshack.us/user/imn88fan)

08-28-2008, 06:43 PM
You can roll the bacon at a diagonal (spiral) and toothpick it at the joint of each new piece of bacon. that works well.