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How big do you make your fatties?

Mik of AlaskaMik of Alaska Posts: 96
edited November -1 in EggHead Forum
It's been a while so I need all the info I can get. 1 or 2# direct or indirect and to what temp. I got 3 kinds of sausage that I'm willin to do but I just need some info. Cudda swore I made my last ones at 2# each but could be wrong. Thanks in advance, Mik
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Comments

  • BobSBobS Posts: 2,485
    Mik of Alaska,
    Here is a great link. I cook mine direct at about 325 to 160 internal. I make mine into about 1 pound logs -- mostly because they are convenient for serving and seems to fit our use pattern

    [ul][li]Cooking a Fatty[/ul]
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  • BENTEBENTE Posts: 8,337
    Mik of Alaska,
    or try this one

    [ul][li]fatty's 101[/ul]

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • BobS,
    Thanks dude!! got all I needed in one shot. You da man!. Thanks again, Mik

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  • BENTE,
    And a big thanks to you!! Some new ideas never hurt anyone. Mik

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  • Car Wash MikeCar Wash Mike Posts: 11,244
    fattie3.jpg
    <p />Mik of Alaska,
    Hope you like.[p]Mike

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  • Car Wash Mike,
    Did my first two today!! They weren't as original looking as yours though!!!

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