Got my Turkey Sausage Fatty stuffed, and rolled last night ready for the smoker here in an hour or so. It's stuffed with chopped Broccoli, shredded cheese, onion & chive cream cheese. Hit it with a good dash of Famous Dave's Chicken rub, course black pepper, and a very light sprinkle of Creole seasoning.
The bacon weave wasn't as pretty as I'd liked it to have been. Experienced smokers say to use thick sliced bacon. Looking at the pkgs. of center cut bacon, this appeared to be thick on the ends, which it is, but thin enough to read a newspaper through in the center. Live & learn...
I'm using Hickory chips, and smoking at 215ｺ to 225ｺ, for a low & slow smoke. I'll check internal temp after 90 minutes or so, and see where it's at, and adjust heat to hit an internal temp. of 165ｺ in 3 - 3-1/2 hrs...
Sides will be cheesy broccoli casserole, and cheesy/bacon greenbean casserole, and some creamy deviled eggs. Dessert will be sliced strawberries w/whipped cream.
I've put my self on a semi-keto diet, since Doc says I needed to lose weight, to prevent becoming diabetic. He didn't give me a diet to go by, so started reading about Keto diets. I've cut my daily carb. intake by 80% for the last year, and have lost 50+ lbs. in doing so, so it IS working..!! I was more concerned with my cholesterol, and triglyceride levels, but blood tests for my Nov. check-up say they are excellent. So bring on the meat & cheese..!!
Already planning on my New Years Day meal. Sage pork sausage fatty stuffed with hot kraut. Chopped Sauerkraut, with some hot peppers rings mixed in, done up in a bacon weave.
Also cold smoked several types of cheese to go along with the fatty, and munching on for a while. Cut some smaller pieces off the big chunks, to do a test taste. The others were put in plasic wrap, then in a zip lock bag to rest for a week in the fridge, to let the smokey flavor be absorbed. The test pieces lastnight were pretty tasty, not overly smokey, just a nice smokey flavor. I chose milder/lighter cheese's,Gouda, Farmer's Cheese, and Pepperjack. The Pepperjack seemed to absorb the smoke better than the other's, and has a really good taste.