ground pork fattie wrapped in bacon

2Fategghead

I am making a three pound fattie wrapped in bacon with a twist. It has a farm sausage recipe using fresh ground pork with maple syrup and the bacon is laced with dark brown sugar and cayenne.

I smoke mine *raised indirect with a foil wrapped *drip pan at 300-325 until the internal temp is 170-175. I placed three chunks of hickory in the large egg filled with fresh lump. After an hour of stabilized the egg and letting all the smoke burn clear I smoked the fattie for three and a half hours and pulled at 175° internal temp.

*My grate was 5 inches above the plate setter.

*I had water in my drip pan so I would not get bad smoke from the searing grease or you can merely raise the drip pan off the plate setter with some balls of foil.

It all started with Grandpas Grub making sausage using Thirdeye's farm sausage recipe.

http://playingwithfireandsmoke.blogspot.com/1998/02/sausage-recipes.html

FARM SAUSAGE

Unknown source on this one.

3 lbs. ground pork butt
2 teaspoons ground sage ( chose no sage )
¼ cup chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 teaspoons coarse black pepper
1 teaspoon ground ginger
½ teaspoon minced garlic
¼ cup chopped onion
1 tablespoon Kosher salt
¼ cup ice cold water (in place of the water I used maple syrup)

Grind the meat, mix in the seasonings and water (used cold maple syrup instead) until well blended. Let rest overnight for seasonings to blend.

The next day I made it into a long roll and wrapped it in bacon sprinkled with 1/2 cup brown sugar and 1/4 teaspoon of cayenne pepper.









It has been in the refrigerator now for 24 hours.



I got the fattie on the egg now.



OK here is the finished fattie. It has a hint of sweet from the maple syrup and brown sugar. It also has a hint of heat from the cayenne pepper. I must say with the farm sausage recipe with out the sage and plus the maple syrup and dark brown sugar and cayenne was very good and not over powering in flavor's. I know I will be doing this again. I sliced it all up into thick pieces in zip locks and popped them in the freezer for later. Tim



These were great on hamburger buns and no condiments needed.

vidalia1

I smoke mine indirect with a drip pan at 300-325 until the internal temp is 170-175. It will take a couple (2) hours. I like apple or cherry chunks as smoking wood.

2Fategghead

Thanks Kim, I've got the egg stabilizing now as we speak. That's what i'll do then.

The forum went down at the same time I hit the submit button for this post. Needless to say I had to resubmit the post. I was lucky I copied my post before I lost everything. Then when the forum came back on line all I had to do was paste in what I had copied and hit submit.
Tim

Iowa State Egger

I do mine very similar to Kim's post above. I might use a little lower temp than he does, but that probably doesn't matter. I have had good luck with both hickory and mesquite wood. You may want to put a little water in the drip pan (not for moisture but to dilute the bacon grease that drips down to prevent burnt bacon smell)

You made me hungry enought to smoke one up this weekend!

2Fategghead

Big George's BBQ

That looks really good

2Fategghead

Thanks Dave

2Fategghead

George i'm hoping it will be good. I never made one so here we go. Tim

Florida Grillin Girl

Hi Tim, that's a big change from last nights healthy dinner!! I hope you made it through the storm OK. Let us know how the fattie turns out - looks like it started out great!

Faith

2Fategghead

Hi Faith! :woohoo: I just checked it and it's up to 160° so I figure very soon. It was Kim that suggested 170°-175° so that is what i'll do. I hope the bacon will be done at that time as well. I figured you would chime in when you seen my fattie post. Tim

2Fategghead

cookn biker

Nice cook Tim!! Great smoke ring on that!!
Tell me what smoke flavor you went with. For your first that rocks!

2Fategghead

Molly thanks. Your right I did not even notice the smoke ring. duh :ohmy: I put three big hickory chunks in the fresh lump. It took a full hour to burn clean but I waited. Here is to another fine cook. A special thanks goes to vidalia1 for the cook temp. I smoked it indirect raised 300° and pulled it at 175° internal and it took tthree and a half hours. Tim

cookn biker

That's about right. My 1 pounders (usually do multiple per smoke) run around 3-4 hours. Closer to four. I do indirect at 250-275ish.
Lookin good Tim! Keep it up!

Hoss

Tim,almost ALL breakfast sausage has some sage,ie sau-SAGE.The ones you see in the store marked SAGE just have copious amounts that can be overwhelming.If you'll read the ingredients on reg,hot,mild,pork breakfast sausage they will include some sage.I'm not a sage fan but put some in all my breakfast sausage.It is what seperates sausage from ground pork. sauSAGE!

2Fategghead

Hoss, For a long time Cindy and I would buy Williams brand regular sausage or our local butcher has come up with a mix we don't mind. Now "Williams" seems to have changed their recipe so we have been getting the home made version from our butcher. I may grind up a butt and use the recipe from thirdeye's site using the sage and give it a try. Tim

Grandpas Grub

 
Sounds like you and Cindy are njot real fond of sage. I don't like it if it is too strong.

If you try using the sage only grind 1 pound and experiment with a lesser amount of sage.

Kent

Grandpas Grub

 
WOW!! I am glad to see the post is complete now.

I think you ought to take the pictures and make a new post of the complete cook, start to finish. It will be a big help for others. I would include the links to thirdeye's recipe and your techniques too.

You can indeed be proud of that cook.

When I first looked at the finished picture I was think of the temperature you said then it looked like it wasn't cooked completely. I realized that it had a great smoke ring and was indeed done.

Pretty dang good Tim.

I am heading in to grind 3 pounds of butt and make some of thirdeyes Farm Sausage in a few minutes. I want to make some extra large meatballs about the size of a hardball and sauce.

Kent