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something you guys need to try if you haven't already, is the fatty. lol! this one pictured is a smoked breakfast fatty. i like to use thick cut bacon, breakfast sausage mixed with ground beef, and then cheese/pepers/mushrooms/onions/garlic in the middle...
something you guys need to try if you haven't already, is the fatty. lol! this one pictured is a smoked breakfast fatty. i like to use thick cut bacon, breakfast sausage mixed with ground beef, and then cheese/pepers/mushrooms/onions/garlic in the middle...
Oh my God!!!!!!!! That looks so amazing, and sinful.
I would have to pray and ask for forgiveness after indulging in that!
Oh my God!!!!!!!! That looks so amazing, and sinful.
I would have to pray and ask for forgiveness after indulging in that!
yes sir! lol, my diet has taken a 180 in recent years, so i don't make these but once or twice a year now. one helping has enough sodium to kill a seabass and enough fat to lubricate your insides all the way out! that is, if you make it with breakfast sausage and the good beef inside the bacon weave
notice the meat & cheese layered bacon inside of the bacon!
I make these too when i feel like clogging the arteries alittle more. Something about bacon wrapped in pork sausage wrapped in more bacon is sooo good.
I make these too when i feel like clogging the arteries alittle more. Something about bacon wrapped in pork sausage wrapped in more bacon is sooo good.
i figured there were others who've been making these!
lol!
i don't think i've ever made then the same way twice... one thing for sure, get the thickest bacon you can find. get two pounds. that shoudl be enough to make a pretty big weave, and them fry up as much as you want to put inside haha!
so for me & the wife, I usually buy enough to make one big one (for me), and one small one (for the wife):
2 pounds of bacon
1 pound of pork sausage (sometimes i go with jimmy deans, other times i go with italian...)
1 pound of ground beef (the fattier, the better lol)
sliced mushrooms
sliced jalepenos
sliced onion (onion powder in a pinch, but regular onion is better IMO)
minced garlic (or garlic powder)
your favorite cheese (i like to stick with swiss, but cheddar and pepperjack have its place)
& whatever other seasonings you like (the wife likes dill weed, i like paprika, black pepper, and oregano with a littel bit of dill)
there's some other seasonings that i like, but can't think of... like i said i've never made one the same way twice!
Procedure:
weave the bacon on some aluminum foil (i find its easier to clean up & the wife doesn't get mad lol). I try to make it pretty dense. the first one is a full bacon length by a full bacon length. the smaller one is usually whatever is left over...
ok, now I like to mix the beef, pork, garlic, seasonings like pepper etc... all up in a 1 gallon freezer bag.
-once its all mixed up good, roll it flat in the bag.
-cult the bag along the edges.
-here is where i pinch off the part for the smaller fatty, and set it to the side.
-now, flop the rest on top of the bacon weave!
(you'll probably need to trim & manipulate it a bit so that when you roll it, the bacon will meet and not force the insides out the ends lol)
-I like to fry the onions, peppers, and mushrooms to boil the water off at least. makes the end product hold together tighter. (now is when you would fry extra bacon for a bacon explosion lol)
-now start filling the center with the cheese, onions, etc
***(or eggs and potatoes of doing a breakfast one)
***(or extra fried bacon for the bacon explosion)
Once its filled, roll it up & either use toothpicks to hold it in cylindrical form, OR keep wrapping/rolling it in bacon hahaha! no joke, i did that once, and it worked very well if you take your time!
ok, now i make the second one for the wife!
NOW, some people like to smoke them, others wrap in in foil and 'bake' it in their smoker... I like about 1.5 to 2 hours of smoke at a normal 225F. them I wrap it in foil and get the temp up just like ribs or pork loin. you know, another couple hours at least.
the wife likes hers very very lightly smoked, and them wrapped. she wants hers dry and firm, so it works out that hers is smaller. cooks more.
NOTE: it will drain LOTS of grease and water, so if you wrap it, poke a hole in the foil.
THIS IS JUST ONE TURD'S METHOD FOR MAKING FATTIES, I DON'T THINK THERE CAN POSSIBLY BE A WRONG WAY
I'm an Italian fatty so that's how I make mine. Mix hamburger and ground italian sausage, skillet fry an Italian sausage to rare. Roll the sausage link with onion, peppers and provolone or Swiss or an Italian blend of shredded cheese into the hamburger ground Italian sausage mix and wrap with bacon. Smoke till done and serve with parm sauce.
You could use pepperoni to of if you want.
