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 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.
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!
Prepare the Primo for smoking with Apple or Hickory. Target a smoking temp of 250 or so.
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.
Pull the fatty off the grill and let it rest for a few.
Slice and enjoy!
Primo Smoked BBQ Bacon Sausage Fatty