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Another bacon explosion and my first try at ribs. This cook was an experiment in using cheaper meats. I am not disappointed, I think it was my best fatty yet. The ribs weren't as moist as they should be, I probably should have left them longer to fall off the bone a bit. Totally delicious though.

Perfect timing!


Lots of bacon


More bacon


Time to roll this up


Ready to go!


Absolutely delicious!


Thanks for all the inspiration here. I really can'e get enough of this new hobby, and my family love it too. The wife is now actually convinced spending this much on a smoker was worth it!

They look awesome...I've also got some ribs and a fatty on the go this afternoon - if they come off looking anything like those I'll be a happy man!

I shudder to think how many calories in that

How long did you cook it for or de you just monitor the internal temp?

Ha ha, cheers guys!

Well, I used 36 slices of bacon and half a kilo of pork mince. Wolphram Alpha reckons it's about 2379 Calories!

I cooked by internal temperature. I had the smoker at 225°F and cooked until the internal probe measured 165°. It took about three hours, I think.

It's going to take a lot of cycling to work it off!

That looks like a great weave is it a single strip of bacon all of the way along ? I'm struggling to find good "weaving" bacon to make bigger fatties out of.

madcowman wrote:That looks like a great weave is it a single strip of bacon all of the way along ? I'm struggling to find good "weaving" bacon to make bigger fatties out of.

Thanks!

I bought some quite thinly sliced bacon, which allowed me to stretch it quite a bit. It seemed to work out well as it allowed me to pack it quite tightly.

The americans slice their streaky bacon length ways where ours is sliced width ways. A good way of stretching it is to hold 1 end and with back of knife pressed on bacon push away

That fatty looks amazing, I've wanted to make one for ages but now I think I really have to.

madcowman wrote:That looks like a great weave is it a single strip of bacon all of the way along ? I'm struggling to find good "weaving" bacon to make bigger fatties out of.

Tesco's streaky bacon seems to be quite evenly cut at the moment. I used it for mine:

I really need to try and make a fatty.
Did you use pork mince from the butcher? - all the American recipes I've seen talk of Jimmy D sausage meat, so I was thinking of just using sausage meat from a.n.other supermarket.
Is that wrong?

would appreciate your advice.