British BBQ Society Forums

Hi,

this is my 1st post on here so I thought I'd start with another 1st for me. I made my 1st fattie at the weekend and I was really impressed with the results. It was for my Son's 3rd birthday so I kept off the spices and left the filling at just onions and peppers but I was very pleased with the end result. Unfortunately I didn't have any streaky bacon in the freezer so used strips of back bacon - not Ideal but not too shabby either.











I can see this is well on it's way to being a family favourite. I'm planning on doing another one soon with some more spice to it.

How long did it take and at what temp, pics are great





Oh and welcome

Thanks Keith.

I smoked it at 225 for 3 hours. I'm not sure how long it actually took to cook as I only have 1 thermometer and the probe of that was stuck in a pork butt on the lower rack but it was 165 after 3 hours. If it helps anyone else making one, that was based on 2lbs of sausage meat.

Jonty wrote:Thanks Keith.

I smoked it at 225 for 3 hours. I'm not sure how long it actually took to cook as I only have 1 thermometer and the probe of that was stuck in a pork butt on the lower rack but it was 165 after 3 hours. If it helps anyone else making one, that was based on 2lbs of sausage meat.

Oh individual portions then

keith157 wrote:

Jonty wrote:Thanks Keith.

I smoked it at 225 for 3 hours. I'm not sure how long it actually took to cook as I only have 1 thermometer and the probe of that was stuck in a pork butt on the lower rack but it was 165 after 3 hours. If it helps anyone else making one, that was based on 2lbs of sausage meat.

Oh individual portions then

Not a bad idea actually - make them about 200g each.

keith157 wrote:Oh individual portions then

He he he - I reckon I could have done a whole one myself

That looks great

We normally use 2 packs of Oscar Mayer bacon from Sainsburys to make the lattice bed, (one pack for the vertical and one pack for the horizontal lines), 1kg of pork mince (we mix in two dessert spoons of pork rub and sometimes some chopped sage) and a chorizo in the middle and it takes about 3-4 hours I think, we go on the temperature.

Not tried any other stuffing instead of chorizo yet but willing to have a go, I can taste yesterdays now .

Unfortunately there's not normally alot left over for taking to work, some fat piggy eats most of it

I like the idea of chorizo in the middle! I bet that adds some really flavoursome internal basting juices.

Sounds delicious,
May sound like a dumb q but I cannot see the pics, are you doing these in a loaf tin or as some kind of bacon wrapped "blob" or mound on a baking sheet?

In terms of serving does it slice or is it like a haggis ie you get a scoop of meaty goodness

Rea;lly like the sound of it so will give a go when I can fill in these gaps,
Cheers
Tiny

Hi tiny, you spread the meat out on a layer of cling film, add the stuffing and then roll it into a swiss roll shape, no tins etc needed.