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Old 04-22-2006, 07:42 AM   #1
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Italian Fatty

OK, going to do a rack of beef ribs on Sunday and want to try this "Fattie" thing. Searched my freezer and I do have some brauts and some Italian saugage -both in natural casings.

I suspect that the brauts might not work for this application, so I'm inclined to use the Italian sausage.

To make a fattie remove the casing and form in a 1lb roll (like a chub from Kroger), roll in a rub and then smoke along side the ribs till the fattie gets to 170 degrees. Remove, cool and slice thin for a snack.

Is the general concept?

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Old 04-22-2006, 07:45 AM   #2
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I've never used regular Italian sausage for a fatty, but I suppose it would work, don't see why it wouldn't. One difference, I usually only take mine to 165.

Yep, you got it!

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Old 04-22-2006, 08:02 AM   #3
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dats, Last weekend I made the Italian fatties. I took the sausage out of the casings and rolled it out flat on the counter. I then put a layer of prisuto(sp) evenly over it. Then I put a layer of provolone cheese down keeping it 1/2" from the edges. Then roll it up and seal the ends. I put it on the smoker until it hit 180*. It was great! Let it cool a little before you slice it so the cheese doesn't ooze out! Check ou the pictures here. ... t4536.html
I hope this isn't negative!
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