Fatty Rolls

[NePaSmoKer]

Doing a couple of fattys tomorrow.

1 basic with black pepper coating and 1 bacon weave with course black pepper.........Oh yeah and a small sausage chub.

I like to overnight them in the fridge, gives the spice time to marry with the meat.

[pensrock]

Looks great. Hows the ham doing?

[Tenpoint5]

I'm thinking I really like the Bacon wrapped one myself.

WTG Greg rub it in on his ham

[ArnieM]

I like the looks of the bacon/pepper wrap too.  Chris, ya gotta hold down the bacon  :(

[NePaSmoKer]

Looks great. Hows the ham doing?

Ahhhhh the ham the ham

this is killin me.

[NePaSmoKer]

Ready for smoke. Going with 2 pucks of pecan at a starting temp of 190*

[NePaSmoKer]

Getting close.

[NewfieSmoker]

Looks great!  How did you get the bacon to stay on there, and still look so even and cylindrical?

Newfie

[ArnieM]

NePaS' original post showed they were wrapped in plastic and put in the fridge to firm up.  Using either plastic wrap or wax paper can help to form a nice log.

My problem is "when it's done".  The bacon doesn't like to adhere to the log while slicing.  I wonder if a light dusting of flour on the log prior to wrapping in the bacon might provide some 'glue'?  Any insight here would be appreciated.

[NePaSmoKer]

Looks great!  How did you get the bacon to stay on there, and still look so even and cylindrical?

Newfie

Let you in on a little secret. I use my jerky cannon to extrude the fattys  ;D

[NePaSmoKer]

Got the fattys done now.

[watchdog56]

Nice job Nepas. Man those look good.

[OU812]

Looks mighty tasty NePas

[Tenpoint5]

Another Nepas Secret revealed!!! They look great Nepas

[seemore]

NEPA quit this is hearting me
seemore