On the smokingmeatforums there is a whole section dedicated to "fatties". Silly me, I thought that meant a section for those of us who enjoy our food too much to whine about our weighty issues.
Silly me! Fatties are the most sublime meat products to come out of a smoker.
![[Image: 2856698127_58ddc79293.jpg]](http://farm4.static.flickr.com/3275/2856698127_58ddc79293.jpg)
![[Image: 2857528884_da810c2bed.jpg]](http://farm4.static.flickr.com/3139/2857528884_da810c2bed.jpg)
This is a Ruben Fattie
1 1.25 lb package bratwurst removed from their casings
sliced swiss cheese as needed
1 dill pickle (optional) thinly sliced
1/2 to 3/4 c. kraut
caraway seeds (optional) to taste
3 Tbs. horseradish
Sliced bacon
Place sausage meat in a 1 gallon zip type bag and roll out to a even edge to edge layer. Place bag in freezer for 20 minutes.
Slit open the sides of the bag and turn the contents out onto a piece of saran wrap or a silpat (worked great). Place cheese slices in the center third. Cover with pickle slices. . . .
![[Image: 2856175163_e3826b5498.jpg]](http://farm4.static.flickr.com/3041/2856175163_e3826b5498.jpg)
Cover pickles with kraut. Sprinkle with caraway seeds if desired. Spread horseradish on the sausage next to one or the horizontal edges of the cheese. Roll the fattie tightly crimping the ends and the edge so no seams show.
Lay out bacon slices (enough to cover the fattie) on another piece of saran. Carefully place the fattie in the center of the bacon seam side up and wrap with the bacon.
Roll the fattie in the saran wrap and twist the ends tightly. It will become thicker and shorter - this is a good thing.
![[Image: 2857007272_78b198a3f6.jpg]](http://farm4.static.flickr.com/3279/2857007272_78b198a3f6.jpg)
At this point you can refrigerate your fattie until morning or, if you are going to cook right away place it in the freezer for 15 minutes so it can firm up for easier handling.
When ready to smoke carefully remove the saran and place in the smoker for about 3 hours or till the desired temp.
You can play with this - so many different combinations of meat and fillings. Different smokes, different "stuff" in the water bowl.
Silly me! Fatties are the most sublime meat products to come out of a smoker.
This is a Ruben Fattie
1 1.25 lb package bratwurst removed from their casings
sliced swiss cheese as needed
1 dill pickle (optional) thinly sliced
1/2 to 3/4 c. kraut
caraway seeds (optional) to taste
3 Tbs. horseradish
Sliced bacon
Place sausage meat in a 1 gallon zip type bag and roll out to a even edge to edge layer. Place bag in freezer for 20 minutes.
Slit open the sides of the bag and turn the contents out onto a piece of saran wrap or a silpat (worked great). Place cheese slices in the center third. Cover with pickle slices. . . .
Cover pickles with kraut. Sprinkle with caraway seeds if desired. Spread horseradish on the sausage next to one or the horizontal edges of the cheese. Roll the fattie tightly crimping the ends and the edge so no seams show.
Lay out bacon slices (enough to cover the fattie) on another piece of saran. Carefully place the fattie in the center of the bacon seam side up and wrap with the bacon.
Roll the fattie in the saran wrap and twist the ends tightly. It will become thicker and shorter - this is a good thing.
At this point you can refrigerate your fattie until morning or, if you are going to cook right away place it in the freezer for 15 minutes so it can firm up for easier handling.
When ready to smoke carefully remove the saran and place in the smoker for about 3 hours or till the desired temp.
You can play with this - so many different combinations of meat and fillings. Different smokes, different "stuff" in the water bowl.
You only live once . . . but if you do it right once should be enough! 
