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  • Help for rolling the perfect fatty.

    I have had a few requests to show in detail the production of the perfect fatty, with pics. I hope this helps. There has been some discussion of using bratwurst sausage in a fatty. I bought a couple packs of the johnsonville brat patties. They were on sale 2 lbs for 6 bucks. So thats what I used for this example. I am doing lots of fatties today, the first two just happen to be brat meat.

    1. Put meat into 1 gallon zip lock baggie, no need to seal, cheapo bags are fine.


    roll them out as thick as you want, cold meat rolls better and sticks to the baggie less. these are rolled out to about 3/8" thickness.
    Now cut up the sides of the baggie right along the seam, just lift the baggie side up and slip a knife down into the corner, poke it through, and slice up to the top. It should lay out flat like this!


    Now fill with your favorite stuffing materials, this one is a mixture of cheeses, with a little bit of butt rub sprinkled below the cheese.
    Now take the right side and start to fold it over the left( I am right handed). You may hafta push some of the cheese back into the fold. Close it over and mate the ends together and it should look like this tube.



    Keep working the roll towards the end of the split baggie. work on crimping the ends of the tube as you go. It should look like this.


    Ok thats a fatty. do we want to dress it up a little and make it pretty?

    I think yes, its easy!

    On a seperate piece of celophane/saran wrap, lay out 4-5 strips of bacon next to each other.Take the fatty over to the celophane, and roll it off the zip lock, onto the end of the bacon rolls.


    Pick up the end of the celophane and allow your fatty to roll itself over the bacon strips.


    Take it right to the end, it should appear something like this.


    not sure what the pic limit is, but I'm almost done.

    Now spin that whole work of art 90 degrees and get ready to roll it up in the celophane.
    Add a little rub or desired spices.


    and roll it up, this time folding the saran wrap in with itself to make a seal. It helps if the tray you are using is against the back of the counter, so it will stay pushed back.

    now take the twisted ends in your hand , lift and bring it towards you, set it back down and push away. keep doing this till it starts to tighten. Hold the ends tight and repeat a few times. The fatty will become shorter and fatter. The ends will seal themselves nicely and the bacon will tighten.

    You are done. Now fold the tag ends under the fatty and stick it in the freezer for 5-15 minutes. This will firm it up so you can handle them without breaking them putting them on the smoker.


    Thats how I do it, I got alot of help learning this from ds when I first joined, and I have kinda incorporated it into this technique. I am sure I am not the first to do it this way.


    Thanks for listening, test on frid/sat!
    __________________
    Last edited by DDave; 09-17-2017, 11:06 AM.
    Lang 60 Mobile deluxe




    Captain-N-Smoke BBQ Team(retired)
    ____________________________________________
    Takes allot of work and an open mind to make good sense.
    Praise the Lord and pass the Cannabis.

  • #2
    Was wondering when you'd "roll" this one out.

    Folks... never been easier! Get to fatty making!

    Points! Err... when I can again... :{(
    Last edited by Richtee; 02-04-2009, 11:58 AM.
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Wanted to snag it while I still could!:rolleyes:
      Lang 60 Mobile deluxe




      Captain-N-Smoke BBQ Team(retired)
      ____________________________________________
      Takes allot of work and an open mind to make good sense.
      Praise the Lord and pass the Cannabis.

      Comment


      • #4
        Amen. I don't figger it'll be long....
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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        • #5
          Originally posted by Capt Dan View Post
          Wanted to snag it while I still could!:rolleyes:
          Yup, when I left there, I grabbed everything I could think of, plus moved all my pictures to another location. Ah well...

          That's a great technique Dan. I've been using the gallon ziploc method for a long time. One thing I do to keep the meat from sticking is spray the inside of the bag lightly with Pam. Works great and leaves no taste.

          I love the plastic wrap idea... I am definitely gonna start doing that! Thanks!


          Drinks well with others



          ~ P4 ~

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          • #6
            Love the tutorial, glad you posted it here cuz I'm going to need it.


            Lang 48 Patio | Brinkmann gourmet charcoal water smoker
            Yellow Thermapen | Maverick ET-73 | Maverick ET-72
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            • #7
              I have been busy scavaging what I can, looks like the site(smf) is down again.:rolleyes:

              Hopefully nothing woll be destroyed or lost this time!
              Lang 60 Mobile deluxe




              Captain-N-Smoke BBQ Team(retired)
              ____________________________________________
              Takes allot of work and an open mind to make good sense.
              Praise the Lord and pass the Cannabis.

              Comment


              • #8
                i did this method last nite for my fattie entry. hadn't seen this thread, but i got the idea of the gal. ziplock from gypsy...............and the plastic wrap from Kevin, who got it from you........great method...........

                Now i have heard of Food PORN.........in fact, one bbq site calls it just that. But the pics of your smoked fatties, REALLY brings in the meaning of PORN ! ! ! ! LOLOL


                let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                • #9
                  Help for rolling the perfect fattie

                  If any of us carnivores ever rolled sushi, try using the sushi mat to roll a fattie

                  0712131349.jpg

                  0712131348.jpg

                  0712131356.jpg

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                  • #10
                    Originally posted by nightsmoker834 View Post
                    If any of us carnivores ever rolled sushi, try using the sushi mat to roll a fattie

                    [ATTACH]18195[/ATTACH]

                    [ATTACH]18196[/ATTACH]

                    [ATTACH]18197[/ATTACH]

                    I can see this working.. Good idea..!
                    Ken


                    I Should Have Been Rich Instead Of Being So Good Looking

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                    • #11
                      Wow....new to smoking but those look great

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                      • #12
                        Originally posted by Blast54 View Post
                        Wow....new to smoking but those look great
                        Cap’t Dan din’t fuck around.

                        I miss him.
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                        • #13
                          OH I misunderstood completely...
                          https://youtu.be/8WLWyU7Bf5o

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                          • #14
                            Good to see this post revived. One, for Capt Dan and two, haven't seen any fatties on here for awhile!!


                            Sent from my iPhone using Tapatalk
                            Mustang electric smoker
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                            USMC vet 87 - 91

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                            • #15
                              Originally posted by gmotoman View Post
                              OH I misunderstood completely...
                              https://youtu.be/8WLWyU7Bf5o
                              Dan was adept at either :)
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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