The internet inspired us – we finally decided to smoke a fatty of our own. If you haven’t tried smoking a fatty, we recommend you do! Start with a bacon weave and from there it is easy to customize to your liking – Here is our take on a Primo Smoked BBQ Bacon Fatty.
![Start with your bacon weave- lay it out on plastic wrap or wax paper. We went 7 x 7 with some bacon sourced from a local Amish market - it is longer and taller (not thick cut - you want it to cook through)](/app/uploads/2015/09/DSC_0859-1024x678.jpg)
Start with your bacon weave- lay it out on plastic wrap or wax paper to help when you roll it later. We went 7 x 7 with some bacon sourced from a local Amish market – don’t go “thick cut” – you want it to cook through and not be rubbery inside.
![Next, stuff a gallon freezer bag with 1 1/2 to 2 lbs of sausage and flatten into an even layer. We used sage sausage.](/app/uploads/2015/09/DSC_0858-1024x678.jpg)
Next, stuff a gallon freezer bag with 1 1/2 to 2 lbs of sausage and flatten into an even layer. We used sage sausage.
![Remove one side of the plastic bag and lay the sausage on the bacon. We coated the sausage with a few tablespoons of BBQ rub.](/app/uploads/2015/09/DSC_0861-1024x678.jpg)
Remove one side of the plastic bag and lay the sausage on the bacon then coat the sausage with a few tablespoons of BBQ rub.
![Fill the fatty with your choice of filling - we used 8 oz of onion chive cream cheese mixed with about 4 oz of jalapeno cream cheese. Carefully roll the fatty- we took care to seal both ends with the sausage so the cream cheese wouldn't escape!](/app/uploads/2015/09/DSC_0866-1024x678.jpg)
Fill the fatty with your choice of filling – we used 8 oz of onion chive cream cheese mixed with about 4 oz of jalapeno cream cheese. Carefully roll the fatty- we took care to seal both ends with the sausage so the cream cheese wouldn’t escape!
![Smoke for 2 hrs or so until the bacon is cooked nicely and the internal temp of the sausage is above 160 (Use a Thermapen!) Glaze with your favorite BBQ sauce- we used SuckleBusters Honey BBQ](/app/uploads/2015/09/PrimoBaconFatty3-1024x679.jpg)
Smoke for 2 hrs or so until the bacon is cooked nicely and the internal temp of the sausage is above 160 (Use a Thermapen!) Glaze with your favorite BBQ sauce- we used SuckleBusters Honey BBQ and let it go for another 20 minutes or so.