Ah yes, another post about one of my favorite things to smoke. The fatty. According to Wikipedia, these came onto the scene back in 2008 and went by the name of a Bacon Explosion. Since then, they have gone by many different names but I hear them called fatties on forums more often than not.
You can get pretty creative in making these but this variation has been the favorite so far amongst my friends and family. I call it the Pizza Fatty.
Ok, lets get to the step by step with some photos.
Step 1: Divide up your sausage into quart size ziploc bags. I like to shoot for around 10-12 oz of sausage per fatty.
Step 2: Flatten the sausage out in the zip loc bags. You can cut a tiny corner off the bag to help get the air out and get the sausage nice and flat.
Step 3: Cut the top off the bag and fold it over so you have a long surface to work with.
Step 4: Add your filling to the middle. For the pizza fatty I used:
- Marinara Sauce
- Cheddar Cheese
- Mozzarella Cheese
- Pepperoni slices
Step 5: With the help of the bag, roll the fatty into a log. Be sure to get all the filling trapped inside and seal up the ends with sausage. You want this to look like a full enclosed burrito.
Step 6: Lay out 5-6 slices of bacon next to the fatty so that you can roll it up with the bacon.
My fatties are a tad different than the original Bacon Explosion. I like bacon as much as the next guy, but I tend to be a little more economical with my fatty and only wrap bacon around vs. do an entire bacon weave.
Step 7 (optional): Season the fatty with my pork seasoning (or any kind of seasoning that you like.
Step 8: Setup your smoker to cook at around 225° and let your fatty smoke for around 3 hours. This should get the internal temp of the sausage to 160°.
Step 9: Eat!