Fattys ?

MRH · December 31, 2006, 08:31:14 AM

I was over on the Smoking Meat forum and they talk about smoking Fattys ( Jimmy Dean sausage smoked in the smoker, whole in the big log) they say they are real good. Anybody here tried them?

Mark

owrstrich · December 31, 2006, 09:54:31 AM

chezz bubba smoked some sausage logs for camp n brew... i think it was 1lb store bought logs of bob evans sage...

it was tasty... not what some would call smoked sausage... more like sausage smoked...

you goota eat...

owrstrich

Wildcat · December 31, 2006, 10:55:26 AM

Not yet, but since I like Jimmy Dean, I may try it one day. Post your results and I will decide then. I was going to try smoking liver until I read some posts here and decided I liked liver too much to get that kind of result.

West Coast Kansan · December 31, 2006, 01:15:49 PM

I have done the sausage smoked and it was just like O described. Liver and Onions - that the best but same postings scare me away from smoking it...

iceman · January 02, 2007, 10:22:09 AM

West Coast Kansan
Full Member

--------------------------------------------------------------------------------
I have done the sausage smoked and it was just like O described. Liver and Onions - that the best but same postings scare me away from smoking it...

--------------------------------------------------------------------------------

Wildcat
Jr. Member
-------------------------------------------------------------------------------
Not yet, but since I like Jimmy Dean, I may try it one day. Post your results and I will decide then. I was going to try smoking liver until I read some posts here and decided I liked liver too much to get that kind of result.

Hey you guys, I resemble those remarks! Geez I think it's going to be a long time before me and Manx will forget about that mess. :D

Wildcat · January 02, 2007, 12:53:14 PM

Sorry about that Iceman. All I can say is that your sauce is on the other side of the spectrum from the liver.

iceman · January 02, 2007, 04:39:16 PM

Quote from: Wildcat on January 02, 2007, 12:53:14 PM
Sorry about that Iceman. All I can say is that your sauce is on the other side of the spectrum from the liver.

:D :D :D :D :D :D ;D ;)

West Coast Kansan · January 02, 2007, 07:36:36 PM

That's right, I had forgot who did those posts. Iceman and Manxman :D ;) The legend continues... :D :D or as Gizmo posted there are "only new recipes" ,,, some you just dont repeat.

PigOut · January 14, 2007, 11:41:59 AM

I've done them a few times. Easy cookin',a lil rub and smoke is all it takes. I really enjoy em.

Cajun · April 13, 2007, 07:15:18 AM

PigOut how long did you smoke them what temp did you bring the internal temp up to ??? and what kind of wood did you use? I bought the Jimmy Dean Maple and the Owins hot :P

hillbillysmoker · April 13, 2007, 01:41:25 PM

I do them alot, sometimes just to add to the smoker. We really like them, and you can also put them on a rack above something else and use the drip from them as a moisturizer. I usually do them at whatever temp my other items require 200-250 and bring the internal temp to about 160.

PigOut · April 13, 2007, 05:35:01 PM

Every time I smoke I throw at least one in . Never really used IT for em. Just 3 hrs at 200-220 . Any wood works . If I was doing breakfast style maybe a maple-apple mix or cajun style with hickory. Starting to use pecan and oak also. Its all a personal taste thing. Every time, they turn out great, cant really mess em up. Even stuffed one with cheese!

Skip