We put a simple spin on the fattie, making it a little more kid friendly, but just a s good!
Step 1: Gather the Goods...
Just to be clear, you can put whatever you want in your fattie, but this is what we used for ours.
- 1.5 pounds ground pork
- 1 lb. bacon
- hard salami
- red onion
- bell pepper (whichever color you like)
- shredded Colby Jack cheese
- minced garlic
- applewood pork rub
- smoked paprika
- ground black pepper
This instructable also requires a smoker, and a flavored wood. we used cherry to compliment the multitudes of pork, but you could also use apple or hickory. We also considered orange, but decided on cherry. You will also need a cutting board and knife, and two sheets of plastic wrap each about the size of a cookie sheet.
Step 2: The Bacon Weave...
We have tried this several different ways, but this is by far the easiest.
- On one of the plastic sheets, lay out about half of the strips of bacon so the sides are touching, but not overlapping.
- Fold back every other strip
- Lay a strip of bacon across the remaining strips. Get as close to the folded ones as possible. You might notice that one edge of each piece of bacon is pretty flat and straight. i recommend lining it up on this side.
- Unfold the strips that are pulled back
- Now fold back the OPPOSITE strips and repeat the process over again. eventually you will have the end product.
Step 3: Chop Chop!
Chop up the onion and bell pepper, and cut up the salami. the salami is easiest to cut up with a pair of scissors.
Step 4: Flatten the Pig...
Lay out a section of saran wrap, or in our case, a clean plastic bag. Flatten out the ground pork into a square, a little smaller than your bacon weave. you want to leave about and inch of space around the edges to allow for tucking.
Step 5: Load It Up!
- Start with the apple wood rub. then follow with the other spices. We used smoked paprika, black ground pepper, minced roasted garlic and dill. You can use what you are comfortable with but these flavors seem to compliment the pork well.
- Following the same one inch rule, load the veggies onto your creation. we chose peppers, olives, and red onions.
- next put on the salami, and some pepperoni
Step 6: Roll It! Wrap It! Smoke It!
Ok, this next part can be tricky, and unfortunately, it is almost impossible to take a picture of while doing it. I will try to explain it the best i can.
- Using the plastic the pork it laid out on, start to roll into a spiral. Use the plastic to keep it tight, or it WILL FALL APART! Once you get it rolled up, roll it up in the plastic and put it in the freezer long enough to more solid and easier to work with. about 20 minutes should do.
- Take the pork-cicle out of the freezer, and carefully unwrap it. Line it up with the edge of the bacon weave. Slowly wrap the bacon around the fattie using the plastic under the bacon to keep it tight.
- Once the bacon wrap is on, fold the ends in to keep everything in.
- Your smoker should be heated to approximately 225 degrees.
- Add your favorite wood to the smoker
- Place the Fattie on the smoker
- Smoke a Fattie!
Step 7: Take a Break
Once the internal temp reaches 160 degrees, you are ready to take the Fattie off the smoker. Let it sit for about ten minutes to settle the juices. Resist the urge to cut it just yet!
Step 8: Feast Away!
Slice it up! The are a lot of different ways to eat it, but we like it with sauce. Use your favorite BBQ sauce. We used pizza sauce, and this tasted kind of like a supreme pizza without all the dough. Past fatties have been subject to A LOT of Sweet Baby Rays Original sauce. Its our favorite.
Try any variations your want! Any time is a good time to smoke a fattie!