Spanish influenced Fatty

[Mani]

Forcemeat Ingredients600g (1.3 lb) Minced (Ground) chuck
400g (0.88 lb) Minced (Ground) Pork shoulder
Small bunch of Fresh Oregano (I think any herb would work, but be careful using rosemary or sage – possibly too strong)
A dash of Tabasco
A couple of good dashes of Henderson's Relish (if not available use Worchester Sauce)
1 tbs Dijon Mustard
Sea Salt to taste
16 rashers of dry cured belly cut bacon

Filling Ingredients
1 Red Pepper - sliced
1 Green Pepper - sliced
1 large red onion – sliced
4 cloves of garlic - minced
3 Spanish semi-cured Chorizo sausages - cubed
1 tbs Smoked Pimentón (Spanish smoked Paprika)
1 tbs Cumin seeds - Dry roasted in a pan before hand
Sea Salt
Oil/fat for sautéing
A good quality farmhouse mature cheddar

Note:- In hindsight, I think 800g (1.76 lb) of the forcemeat would have been a better fit for the lattice as there is a small bacon gap underneath the sausage using the 1kg (2.2 lb) as listed above.

Step 1
Sauté the peppers, onions, garlic and chorizo until cooked, then add cumin seeds and salt to taste.  The Pimentón may not be necessary due to it being in the chorizo, but I love the Smokey flavour so added with the salt and cumin.
I sautéed the filling in duck fat, but use what ever oil is available.



Step 2
I prepared the forcemeat for the fatty by simply combining all of the ingredients and mixing will.  After a little experimentation, I found the 60% chuck 40% pork was perfect for me.  I fried a little bit of the mix to check for seasoning also.
Henderson's Relish is possibly not available over the pond as I've never seen it outside the north of England; it's similar (But I think vastly superior!) to Worchester Sauce, but each to their own as they say.

Step 3
After allowing the filling to cool, I shaped the forcemeat, using a baking tray as a measurement aid. I used a nice amount of the filling and topped with some lovely Isle of Mull unpasteurised mature cheddar. 



Step 4
I sealed up the sausage and applied the bacon lattice as demonstrated by Habanero Smoker here;
http://www.susanminor.org/forums/showthread.php?669-Bacon-Weave-101

(Thanks Hab!)





I've left it in the fridge overnight and will be popping it in the smoker tonight. It will be going in the OBS @ 225 deg for a 2 hour smoke until the internal temperature reaches about 170.

Extra recipe?
I had a little extra filling left, so I think I will de-bone a whole chicken tonight, stuff it with the remaining Pepper/Chorizo mix, maybe bulk it out with some couscous, Bulgur wheat or rice cooked in chicken stock maybe add some cooked chick peas.  Roll & truss the chicken with good quality butchers string and smoke it with the fatty. After the smoke, crisp the skin up with a brushing of duck fat then under the grill.
In theory, it should work...

[beefmann]

looking good

[Tenpoint5]

Really good start!

[Saber 4]

Looks like good eats

[rveal23]

I can't wait to see the final Product!

[Mani]

Turned out a treat.

As said before, I think the tweaks I would make are;
Use less forcemeat.  Would allow a complete wrap of bacon and allow for more filling – Definitely more cheese.
I think a splash of vinegar in the filling would complement it, probably something like a Balsamic Vinegar.
Here is the finished product;

[pz]

Looks delicious  ;)

[Habanero Smoker]

Real nice looking fatty.

I would love to take credit, but the thanks for the Bacon Weave 101 pictorial goes to OU812.

[Mani]

Real nice looking fatty.

I would love to take credit, but the thanks for the Bacon Weave 101 pictorial goes to OU812.

Apologies Hab... Thanks OU812!

[Saber 4]

That looks good, no pics of the cut open fatty??

[Mani]

Sorry Saber,

Amateurish mistake...  The fatty already decimated by family and friends by the time my error had registered.

[rveal23]

That looks better than I imagined.  What did the cook time run for something like that? Did the Bacon come out Crispy?

[Mani]

Cooking time was about two hours. I didn't have time to heat the Bradley up, so smoked it on the kettle.
Bacon was beautiful and crispy.

[Saber 4]

Sorry Saber,

Amateurish mistake...  The fatty already decimated by family and friends by the time my error had registered.

Sounds like a good excuse to make another :)

[Mani]

Sorry Saber,

Amateurish mistake...  The fatty already decimated by family and friends by the time my error had registered.

Sounds like a good excuse to make another :)

I will accept that challenge!

For the next fatty, I was thinking of a Moroccan style one...  Ground lamb, spiced with Coriander & Coriander, a touch of turmeric and maybe some homemade harrisa paste.

Stuff it with Couscous which will be mixed with dried apricots for sweetness, pine nuts, chickpeas and coriander leaf (Cilantro) and caramelised onions. 

Hopefully it will work, just debating the bacon, as I'm not sure it will go with lamb.