12 pounds of pork tenderloins for Canadian Bacon

[Father Tom]

OK SS
What are "Fatteys"   Saw photo on other Discussion site but couldn't tell.

Tom

[Smokin Soon]

Nepa is the "Fatty King" here and is the one who got me making them. Everyone does it different. I use a mix of ground pork and beef. Sometimes use Jimmy Dean spicy instead of plain pork. Got a couple of leftover Linguisa's, grind 'em up and mix in. Same for leftover Canadian Bacon or belly bacon. Roll 'm up in a nose 3 in roll, cook intil 160 it. Some use cure for a little salami taste. Some smoked cheese and Ritz crackers, YEAH!