Smoked Fatty (don't really care for the name but it is what it is)...

[LC Press]

A fatty is what I call the meat loafs better looking sister. Here is a rundown on how to make one...

First is thing I do is grab my supplies:

- One pound of ground meat of choice (usually sausage or burger)
- One gallon zip lock bag
- Parchment paper
- Cling wrap
- One pound of bacon (I prefer thick cut and heavily peppered)
- Fixings for the middle which always includes a cheese of some type
- Rolling pin
- Smoker (you can use a grill or the oven if needed)
- Roasting dish with wire rack
- Meat thermometer

Pre-heat whatever cooking device that floats your taste buds boat. While that is warming up or settling on temp I prepare the "roll". First thing is to place the meat in a one gallon freezer bag. Roll out ground meat in the bag to make a square.

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_10-52-31_457_zpsf92be90b.jpg

Once rolled out I cut half the bag off and place the ground, now flat and square burger on parchment paper. Set it aside.

Now it is time to make a bacon weave. You can look up how to do this but it is hard to type out. If anyone is interested let me know and I can walk through it. Here is what it looks like when complete. Place it on parchment paper also.

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_11-08-29_569_zps22ff1fc4.jpg

Now place your innards of your choosing. For this one I used swiss cheese and mushrooms.

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_10-57-53_390_zps6d82c664.jpg

Roll up the meat roll using the parchment paper to help. Should look like this:

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_10-59-13_695_zpse8cb60cc.jpg

More to come in a sec...

[LC Press]

Now take the meat roll and put it on some cling wrap. Make sure the piece is big enough to cover your whole "fatty". Roll it towards you many times (same direction) and it should make a meat tube something like this:

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_11-02-55_511_zpse8eb8ad1.jpg

Now place formed meat roll onto the bacon weave. Roll the tube in the weave. Place that onto the bacon weave. Roll this on the Cling Wrap just like before and it makes a nice tube:

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_11-11-41_451_zpsd46fbf72.jpg

Smoke or cook for 3 hours at 225ish and enjoy!

http://i524.photobucket.com/albums/cc329/beentown71/2013-04-03_18-23-51_946_zps2fa35f40.jpg

http://i524.photobucket.com/albums/cc329/beentown71/MSFatty1_zpsf6fb34b2.jpg

Here is one made with sausage, colby jack cheese, fried potatoes/onions, and american singles. It is my breakfast fatty.

http://i524.photobucket.com/albums/cc329/beentown71/Fattie1_zpsf29e15f4.jpg

[gbrown]

Man, that looks awesome. I gotta try that. I already know what I want in the mix--veggies and cheese--the types of stuff. I can like taste it now. My dad made a rolled roast from a brisket that was unbelievable in the smoker. This looks like its in the same class. Thanks for sharing.

Question: Do you use any binder in the ground meat? Like eggs and bread crumbs to hold it together, or does the bacon do a good job? Just curious.

[LC Press]

No binder besides the high fat content.

[Beagle333]

Wow that looks good!!!!! :shock:

[gbrown]

Been thinking about this since you posted. Yesterday I made one per your instructions. As a novice "fatty" maker, took me a while. I also think I put too many ingredients inside. Mushrooms, cheese, bell pepper and onions. Had issues with closing the ends, causing a loss of melted cheese. Maybe after some more practice skills will be honed. BTW, it disappeared pretty quickly. I used 80/20 chuck. Next time, I think I will use my ground venison and just see how it works, even though it is low in fat.

[LC Press]

Yeah it looks bigger than it really is. You definitely have to use less "filler" than you would think.

How did your bacon weave turn out?

[gbrown]

It turned out good. Really not a challenge. Lay one piece across, left to right. Lay x# over-under it (up & down) and then start laying rows left to right, lifting one (by the bottom end) of the up & down if it called for. Really pretty simple. Rolling the meat and trying to close the ends was a challenge, gotta work on that.

[Rick N Bama]

I've made a couple Fatty's and wound up using Toothpicks to hold the Bacon together on the ends. Darn things are habit forming :)

Rick

[TheGrimReaper]

Man! that looks delicous!!! I am licking my monitor just looking at it!

[DHurtig]

I think my cholesteral just went off the chart. And that's just from looking. My cardiologist would never approve. Could I maybe have just a small piece? Please?

[LC Press]

Made another but with pastrami, deli mustard, swiss and kraut tonight. Mmm....rueben fatty!

[longusmc]

That looks delicious! What kind of wood do you smoke that with?

[MaryB]

Original was made with jimmy dean roll sausage. They are way to fattening to make more than once or twice a year

[Rick N Bama]

Original was made with jimmy dean roll sausage. They are way to fattening to make more than once or twice a year

And I haven't made one this year........whar's the Charcoal:)

Rick

[William Yanda]

Man! that looks delicous!!! I am licking my monitor just looking at it!

Now I gotta clean the keyboard!

[LC Press]

I use apple for about everything unless I want a heavy smoke.

[gwpercle]

It's a shame it got stuck with such a name, could turn some people off. But once they taste it... who cares what it's called .
Like hog's head cheese, that don't sound to appietizing either, but's the proofs in the pudding.
Went into the local market and spotted a new product....CHICKEN GLACE' (gla-say). Manager says it's hogs head cheese made with chicken. Said " chicken head cheese just didn't sound right." Yeah ...I had this mental image of all these chicken heads cooking in a big old pot...glace' sounded a lot better. And it was quite good .
Gary

[garandsrus]

I'm confused... I dont see where you remove the cling wrap. I wouldnt think it is cooked with cling wrap, but thats what the directions say!

Looks great, by the way.

[zidave]

I've made this a few times myself but I don't call it a smoked fatty. I call it a Bacon Explosion

Either way, it's delicious.

[Jailer]

Got one in the smoker right now. Can't wait to try it.

I sent a link of this thread to a friend of mine a couple days ago and he has two going in his smoker right now.

ETA: All my cheese is leaking out. :sad:

[gbrown]

Yeah, that was my headspace malfunction, operator error, also. As the author said, isn't as big as you think, I put too much stuff in it and had trouble sealing it. It was still deeeleesshh! :razz::razz:

[Gibbs44]

Oh the humanity. Why did I ever click on this? Trying to lose weight, no one should ever look at recipes, especially for something called Smoked Fatty. The tears of bacon grease are already forming.

Well ****, it's on my things to make list. Looks good.

[Love Life]

My heart hurts just reading this thread!

[gbrown]

My heart hurts just reading this thread!

I dunno, no worse than going to Chicken Xpress and getting an order of gizzards, french fries, dippin' gravy and a biscuit, which I have been known to do. If it were done on a daily basis, might not be real healthy, but once in a while, a "walk on the wild side" doesn't hurt, unless there are other factors at play. All things in moderation. Dad ate 2 eggs, 2-3 slices of bacon, toast & jelly and several cups of coffee for breakfast all his life. Also ate a lot more fried foods than I do. He died of COPD caused by work related stuff when he 85. Basically, my mom was the same way, but died of valve injuries caused by Scarlet Fever as a teen. Neither of them ever had heart problems or high blood pressure.